We’re blessed in Australia to produce extra virgin olive oil of a quality that rivals the finest European oils. And thanks to the scale of its production, Cobram Estate is probably best placed of all the Aussie producers to compete pricewise with imported oils.
With 2.6 million trees planted across regional Victoria, Cobram Estate is Australia’s largest olive producer, with a sizeable presence in the U.S. market as well.
Since it planted its first grove near Cobram, Victoria, in 1998, it has won a swag of international medals for its oils. Much of this success can be attributed to cold-pressing within four to six hours of harvest, locking in great depth of flavour (and nutrients).
The company has led the way in sustainable olive farming, embracing renewable energy and other initiatives, including a conservation project protecting native wildlife at its Boundary Bend grove.
Australian-owned
This still Australian-owned company offers a range of oils catering for different tastes and needs, from everyday use at home, to chefs using them in our top restaurant kitchens (Neil Perry loves their oils, as you’ll see further on in this post).
Its best sellers are its Everyday extra virgin olive oils in Light, Classic or Robust flavours. These are great for drizzling over fresh salads and vegetables, finishing a roast, dipping bread, or in dishes like the Mediterranean chicken traybake in the photo above (you can find the recipe on the Cobram Estate website).
There’s also a range of Infused oils, extra virgin olive oils infused with flavours such as garlic, chilli and rosemary, great for playing around / experimenting with, bringing new dimensions to your cooking.
Finally, there’s the Ultra Premium range, single varietal extra virgin olive oils that we (and Neil Perry) love for their complexity of flavours and aromas. Included in this range are Spanish varieties Hojiblanca and Picual, and Italian variety Coratina.
Sweet and creamy with delicate aromas, Hojiblanca (okee-blanca) goes perfectly in Neil Perry’s recipe for Slow Roasted Lamb Shoulder. One of Sydney’s top chefs and an ambassador for CobramEstate, Perry says the Hojiblanca is his favourite in the Premium range because “it’s flavoursome enough to stand out but not so intense that it overwhelms more delicate dishes”.
He also loves it served simply with vine-ripened tomatoes, freshly picked basil, salt and pepper. In the Everyday range, his go-to oil is the Robust flavour, which he uses for frying and marinades.
Different oils for different dishes
Since working with Cobram Estate, Perry no longer sees extra virgin olive oil as a “one size fits all” ingredient.
“The care they take of their groves – and the different varietals – comes shining through in the product, and it’s great to be able to use different oils for different dishes,” he says.
“For example, I could use a regular extra virgin olive oil to finish the King George Whiting dish at (Sydney restaurant) Margaret, but I choose to use the Ultra Premium Hojiblanca due to its purity and ability to complement, and not overpower, the delicate flavours of the fish.”
If you’re keen to try his Lamb Shoulder recipe, be sure to read the recipe ahead of time, as it requires a minimum of 12 hours marinade time and up to 7 hours of cooking.
Recipe for Slow Roasted Lamb Shoulder
Serves 4
2 lamb shoulders, on the bone, weighing about 1.25kg each
60ml Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil
½ teaspoon ground coriander
1½ teaspoon ground fennel
1½ teaspoon ground cinnamon
2 star anise, ground
1 teaspoon ground cardamom
1 teaspoon white pepper
2 teaspoons sea salt
To serve:
Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil
Lemon wedges
Freshly ground black pepper
Method:
The night before serving, prepare the lamb by trimming the excess fat from the edges of the shoulders. Mix the spices, sea salt and Hojiblanca Extra Virgin Olive Oil together and rub over the lamb. Put the lamb in a container, loosely cover with plastic wrap, then refrigerate overnight.
Remove the lamb from the refrigerator 2 hours before cooking and preheat the oven to 130°C. Put the shoulders in a roasting tin large enough to fit both and drizzle with more Hojiblanca Extra Virgin Olive Oil. Add 125ml water to the tray. Use two sheets of foil joined together to make a tent over the lamb, then cook for 2½-3 hours.
Reduce the heat to 110°C and cook for another 4 hours. When ready, the lamb will be very well done. Remove from the oven and allow to rest for 20 minutes, then shred the meat off the bone.
Place the lamb on a platter or divide between plates and drizzle liberally with Hojiblanca Extra Virgin Olive Oil. Serve with lemon and freshly ground black pepper, along with your favourite sides and a dollop of aioli.
Recipe and image courtesy of Cobram Estate. Its oils are available in Coles, Woolworths, other supermarkets, and online.
This is not a sponsored post but we were given a selection of Cobram Estate oils and have loved using them in a range of dishes at home.
