From humble beginnings to the sacramento valley.
Beginning in Australia, Rob McGavin and Paul Riordan, two visionary farmers, embarked on a journey to create the world’s highest quality extra virgin olive oil. In 1998 they purchased a plot of land and planted Cobram Estate’s very first olive grove. Together the pair oversaw every stage of the olive’s transformation. For the next 20 years Cobram grew to become a market leader in the Australian olive industry and a global leader in sustainable olive farming.
In 2014 Paul and Rob set their sights on growing the operation in the United States. Establishing a new facility in the Sacramento Valley, Cobram Estate quickly embraced the fertile soil and favorable Mediterranean climate of California landscape allowing us to bring our world class extra virgin olive oil to the US consumer.
Continuing with a vertically integrated model, the USA headquarters includes nursery operations, an olive mill, bottling operations, olive oil storage and warehouses. With this expansion, Cobram Estate established a dual hemisphere operation and the opportunity to cultivate premium extra virgin olive oil year-round.
Take a Journey with Cobram Estate
Rob and Paul plant the first olive tree and launch the start of Cobram Estate.
Demand for extra virgin olive oil drives Cobram expansion into the US. Within one year, Cobram starts selling in the US.
Cobram Estate’s US sells its first bottle of extra vigin olive oil
Cobram Estate US expands operations with more groves and varietals
Cobram Estate joins Australian Stock Exchange (ASX)
Cobram Estate’s global sales total $74.0 million and becomes Australia’s #1 selling extra virgin olive oil
Cobram Estate US moves from the #10 to the #9 conventional brand in USA and solidifies the #2 spot in the natural category.
California headquarters undergoes expansion extending the development of their operations and plantings.
"To advance sustainable extra virgin olive oil farming for the benefit of planetary health and to provide authentic, high-quality oil for delicious, nutritious, and sustainable diets"
Honesty & Integrity
Always do what you say you are going to do and do what is right, no matter the circumstances. Our olive oil brands brought a breath of fresh air and integrity to a market dominated by adulteration, deceptive claims, and misleading labelling practices. The trust and respect we have earned from our customers by never compromising on honesty and integrity are some of our company's greatest values.
We care and strive to be passionate about what we do, and we are committed in heart and mind. We are mad about the smell of freshly made extra virgin olive oil and the joy that it brings to our consumers. We absolutely love helping people eat healthier, tastier, and more sustainable diets. It is the passion from all areas of the business which makes this possible. We pursue and are committed to excellence accross our entire business.
We know how good our employees are, and we encourage everyone to maintain modesty when it comes to achievements. Humility allows people to be open to the possibility of making a mistake. It is an integral part of moral leadership. If you are lacking in humility, you are less likely to recognize the potential for errors or mistakes in your work or decisions.
Frequently Asked Questions about EVOO
California extra virgin olive oil is unique due to its diverse growing conditions, strict quality standards, focus on freshness, innovative techniques, diverse olive varieties, sustainability practices, artisanal production, international recognition, local terroir, and its prominent place in the region’s culinary culture. These factors combine to make California olive oil a distinctive and sought-after product
At Cobram Estate the process begins with the careful harvesting of olives using Colossus and Optimus,our state-of-art harvesters . Olives are then transported to our milling facility in less than 6 hours. At the processing facility, the olives are cleaned and sorted to remove any mummies-older olives and other debris. The olives are then crushed, using a mechanical press the olive paste is extracted and sent to the mhalaxer to further break down. Finally, the olive paste undergoes a separation process to separate the oil from the solids and water. The extracted oil is the moved and stored in tanks, topped with a nitrogen cap to deter oxidation and to allow the remaining water and sediment to settle out. Testing will then occur to evaluate the quality of every tank. Once the oil has been tested, bottling will begin only as needed to ensure the quality and flavor remains intact. Each bottle capped again with a nitrogen top to ensure only the freshest, healthiest award-winning oil make it to shelf and to your kitchen.
Because of our California location, we able to plant a wide variety of unique olives not typically seen on the on the west coast including Picual, Coratina, Koroneiki, Picudo and Arbequina. More robust flavors tend to stem from Coratina and Picual olives which have higher polyphenol levels, essentially giving stronger flavors profiles. These profiles can also be achieved with earlier harvesting More stable tasting notes are then achieved with finding the perfect balance with with our remaining variates.