News Releases
Date:
02-07-2010 Choice Magazine ranks Cobram Estate one of Australia's top olive oils
Date:
15-03-2010 New options for baking with Extra Virgin Olive Oil.
Date:
25-02-2010 Olive oil lamingtons
Past News Releases
Choice Magazine ranks Cobram Estate one of Australia's top olive oils
AUSTRALIA, JULY 2010 – Cobram Estate has been named one of the top three “What to Buy” Extra Virgin Olive Oils (EVOOs) by leading consumer advocacy group Choice (www.choice.com.au) in a recent story on EVOOs. The story, which was an investigative piece on the labelling of EVOOs in Australia, found that half of the EVOOs on Australian shelves (predominantly imported Spanish and Italian varieties) did not meet the international requirements for “extra virgin”. In contrast, nine of the top 10 brands in Choice’s taste test are of Australian origin, with Cobram Estate EVOO one of the top buys. The Choice article reaffirmed Cobram’s strong belief that consumers should support Australian olive oil producers, and buy Australian EVOO to ensure peak freshness and quality.
“At Cobram Estate, we are committed to producing only the very best EVOO,” Executive Director Leandro Ravetti said. “We were the first company to market olive oil certified as Extra Virgin under the Australian Extra Virgin Code of Practice, and have voluntarily adhered to the highest Australian and international standards for EVOO since our establishment. Cobram Estate’s system of vertical integration gives us absolute control and full traceability over all stages of EVOO production, from seedling to bottling, and ensures that we produce only the best and freshest Australian EVOO to our strict and exacting standards.”
Cobram Estate’s custom-built harvesting machines, strong and efficient production systems, and advanced processing and storage technology ensure that the olive fruits are carefully harvested, then taken straight from the tree to the state-of-the-art processing plants where they are cleaned and the oils carefully extracted. The dramatically reduced processing times ensure that the freshness of the olives is captured shortly after harvesting, and that only the best oils from the fruit are obtained. The speed with which harvesting and processing is conducted also eliminates the issues that plague other international olive producers, which include damage to the olive fruits from poor harvesting methods, and prolonged and poor storage of fruit due to long processing times. In form with International Olive Council (IOC) standards, none of Cobram Estate’s EVOOs are tainted by refinement or chemical adulteration, and are all bottled at their very peak with the year of harvest clearly stated.
As freshness, aroma and flavour intensity and complexity are essential markers of EVOO, and Australian EVOOs are guaranteed to reach supermarket shelves first. Cobram Estate advocates purchasing Australian-produced EVOOs which are certified extra virgin by the AOA (see symbol below). Cobram Estate’s position as the leading Australian EVOO producer, twice voted olive grower of the year and Australia’s most awarded EVOO brand means that consumers can be assured that Cobram Estate produces only the best and purest EVOOs that meet international EVOO standards for organoleptic (taste) and chemical testings.
New options for baking with Extra Virgin Olive Oil
Recipes by Gabriel Gate
In response to consumer demand for healthy baking recipes, Gabriel Gate has created a number of simple yet delicious recipes using extra virgin olive oil (EVOO) in place of shortenings such as margarine or butter. EVOO is a great choice for baking, as it does not require melting or laborious blending, and offers a range of flavour profiles from delicate and unobtrusive flavour notes, great for sweet baking, through to spicy robust flavours which are ideal for savoury biscuits. In addition, EVOO’s health benefits are well known, and adding EVOO to baking recipes is a simple way to take advantage of the healthful properties in everyday cooking.
In baking, shortening is important as it traps air in the batter, assisting with the leavening, and enhancing crumb tenderness and moistness. However in recent times, consumers have expressed concern about shortenings based on vegetable oils that have undergone partial hydrogenation, a process which produces trans fats. Australian consumers have access to exceptionally high quality EVOO, with oils such as Cobram Estate Light and Delicate perfect for baking, due to its light flavour profile. By substituting EVOO for butter or margarines, home cooks can alter the flavour and health value of their homemade cakes, biscuits, breads and slices.
“Baking with EVOO offers many benefits,” Gabriel Gate said. “Oil is simple to mix into batters and mixtures, a healthy alternative to butter or margarine for baking, and allows a home cook to benefit from the many health benefits and flavour notes of high quality EVOO,” Gabriel added.
Gabriel’s olive oil baking recipes are as follows:
Anzac Biscuits Using Olive Oil
Makes about 20 biscuits
This beloved Australian classic can become a healthy treat with a simple adaption
- 1 cup plain flour
- 3/4 cup brown sugar
- 1 cup rolled oats
- 3/4 cup fine desiccated coconut
- 3 tbsp golden syrup
- 3/4 cup Cobram Estate Light and Delicate extra virgin olive oil
- 1/2 tsp bicarb soda
Preheat oven to 175°C.
Sift the flour into a bowl. Add the sugar, rolled oats and coconut.
In a second bowl, mix together the golden syrup, olive oil and bicarb soda. Add the dry ingredients to the liquid and mix well until the preparation is sticky and pasty. If it’s a bit dry, add a little water, e.g. about 1-2 tbsp water.
Place walnut sized balls of the mixture on a flat biscuit tray lined with baking paper. Flatten the balls to a thickness of about 1 cm using a fork, and leave a little space between each one.
Bake the biscuits in the preheated oven for about 15 minutes.
When cooked, leave to cool on a tray or wire rack. Store in a biscuit tin.
Parmesan and Olive Oil Biscuits
This recipe makes about 40 biscuits using a 5 cm diameter biscuit cutter
These crisp savoury biscuits make an attractive and delicious addition to any antipasto or cheese platter.
- 200 g plain flour sifted
- 1 pinch of chilli powder
- 1/4 tsp salt
- about 1/4 tsp freshly ground black pepper
- 100 g finely grated fresh parmesan
- 80 g butter, cut into small cubes
- 80 ml Cobram Estate Premiere olive oil
- 1 egg yolk beaten with 1 tsp cold water
- a few small pieces of thyme, rosemary, chilli and olive to decorate the biscuits
In a bowl combine flour, chilli powder, salt, pepper and butter using your fingertips. Rub the butter in to form a breadcrumb texture. Add Cobram Estate Premiere olive oil and mix until well combined.
Form the dough into a ball and flatten it slightly. If it is too sticky, dust with a little more flour. Wrap in plastic film and refrigerate for at least 20 minutes.
Preheat oven to 180°C. Line an oven tray with baking paper.
Roll the dough out to a thickness of about 5 mm. You can do it between two layers of baking paper. Using cookie cutters of your favourite shape, shape as many biscuits as you can.
Carefully lift the biscuits onto the prepared baking tray and brush the top with the egg yolk and water mixture. Place a small piece of rosemary, thyme, olive or slice of chilli in the centre of each biscuit.
Cook in the preheated oven until golden brown. It should take about 8-10 minutes. Cool on a rack.
Carrot and Currant Loaf
Makes about 12 slices
This adaption of a classic favourite is perfect for serving with coffee, or for tucking into a lunchbox.
- ¾ cup caster sugar
- 2 tbsp maple syrup
- 3 eggs
- ¾ cup Cobram Estate Light and Delicate extra virgin olive oil
- 1 ½ cups wholemeal self-raising flour
- 1 tsp bicarb soda
- ½ tsp cinnamon
- a pinch of salt
- 1 ½ cups grated carrot
- ½ cup currants
- ½ cup chopped walnuts
Preheat oven to 180°C. You need a well-oiled 20 cm loaf tin, the base lined with baking paper.
In a large bowl thoroughly combine sugar, maple syrup, eggs and oil. Mix in flour and bicarb soda, cinnamon and salt until smooth.
Stir in grated carrot, currants and walnuts. Pour the mixture into the prepared tin and bake in the preheated oven for about 1 hour.
Remove from the oven and after about 3 minutes turn out onto a wire rack to cool.
Olive oil lamingtons
A modern version of traditional Australian Morning or Afternoon tea cake, using Cobram Estate's fresh and fruity olive oil for the cake base and dark chocolate ganache.
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