Select Quality Olive Oil
Not sure how to select quality extra virgin olive oil? Don’t know what to look for when shopping for olive oil at the store? Cobram Estate is here to help. Learn the difference between virgin, pure, light and extra virgin olive oil. Looking for a brand you can trust? Shop Cobram Estate’s premium cold-pressed extra virgin olive oil collection today
Learn How to Select Quality Olive Oil
Single Origin Superiority
Single-origin olive oil refers to oil produced from olives grown and harvested in a specific, well-defined geographical location. Cobram Estate groves are all located in the in Sacramento Vally in Northern California.
Look for Extra Virgin Designation
Always choose olive oil labeled as “extra virgin”. Any other designation can mean extended processing or lower quality oil. Cobram Estate Extra Virgin Olive Oil follows the strict standards of the COOC and the OOOC.
Check The Harvest Date
Cobram Estate’s single harvest date ensures freshness and allows consumers to determine how recently the olives were picked and processed. Knowing the specific harvest date is one of the most reliable indicators of quality in extra virgin olive oil.
Consider The Packaging
Proper packaging is crucial for extra virgin olive oil. Always choose EVOO in dark-tinted glass bottles to reduce exposure to light. Avoid clear glass bottles and plastics.
Certifications
Olive oils with quality seals like those from the California Olive Oil Council (COOC) and the Olive Oil Council of California (OOCC) verify authenticity and adherence to production standards. California oils must pass strict standards to receive a EVOO designation.
Quality Regardless of Placement
Shelf placement doesn’t equate to quality. Cobram Estate will always provide higher quality extra virgin olive oils that deliver the flavor and health benefits you’re looking for, regardless of their visibility in the store layout.
Determine What EVOO Is Best
Unsure how to select quality olive oil? There are so many olive oil options to choose from at the grocery store — pure, light, virgin vs. extra virgin, cold extracted vs. cold pressed, blended or single origin. With so many choices, it’s easy to feel overwhelmed by which oil to choose. Don’t panic! We will help break down the differences between to help you confidently choose the best quality oils for your recipes.
When it comes to extra virgin olive oil, Cobram Estate only produces the best, highest quality single origin EVOO. Our team of expert olive growers and skilled olive oil makers pour decades of experience into every bottle of our award-winning extra virgin olive oil.
Not only do we use advanced harvesting techniques which allow our California-grown olives to be picked at peak ripeness and processed in under 6-hours. Additionally, we store all oil in nitrogen capped tanks to ensure quality until its ready for bottling.
Cobram Estate is proud to go beyond the standard and maintains acidity levels below 0.5%. Furthermore, all oil undergoes testing to ensure each bottle maintains these values before they are shipped out from our warehouse.
Our dedication to excellence extends beyond just harvesting and processing. Every step in our production chain reflects our unwavering commitment to quality and sustainability. We don’t just meet industry standards—we exceed them through rigorous testing protocols and attention to detail. We believe true quality is achieved when passion meets precision, and that’s the philosophy that guides everything we do—from tree to table.
Looking for a brand you can trust? Shop Cobram Estate’s award-winning selection of cold-pressed extra virgin olive oil today.
Why Choose Extra Virgin Olive Oil?
Extra Virgin Olive Oil (EVOO) offers significant advantages over refined oils. Choosing quality EVOO can be confusing with so many options available.
The cold-pressing process preserves natural antioxidants, including polyphenols with anti-inflammatory properties. These beneficial compounds are largely lost in refined olive oils. EVOO also contains more vitamins E and K, plus essential fatty acids for heart and brain health. Minimal processing maintains EVOO’s natural flavor compounds. This creates a complex taste profile that enhances the dining experience.
EVOO must meet stricter standards and quality controls than refined oils. To earn extra virgin certification, especially in California, oils must pass laboratory tests and sensory evaluations by trained professionals. This rigorous testing ensures both quality and authenticity. This matters because olive oil fraud is a known industry issue.
Cobram Estate exceeds these standards with exceptionally high quality and low acidity. Its concentrated flavors mean you need less oil in recipes. The health benefits, superior taste, and quality assurance make EVOO a worthwhile investment. It’s ideal for consumers who value both nutrition and culinary excellence.
Virgin, Pure, Light or Extra Virgin Olive Oil — What is the Difference?
Olive oil grades represent significant differences in quality, production methods, and nutritional value. Extra Virgin Olive Oil (EVOO) stands as the highest quality grade, produced solely through mechanical cold-pressing without heat or chemicals, with acidity levels below 0.8%. This minimal processing preserves EVOO’s distinctive robust flavor profile and maximum health benefits, including high levels of polyphenols and antioxidants that support heart health. Cobram Estate exceeds industry standards by maintaining acidity levels below 0.5%, ensuring exceptional quality and freshness.
Despite similar names, “Pure” and “Light” olive oils undergo significant refinement processes that strip away many of the beneficial compounds found in EVOO. Pure olive oil combines refined olive oil with a small amount of virgin oil, resulting in a more neutral flavor profile and higher smoke point suitable for cooking, but with diminished nutritional value. “Light” olive oil is particularly misleading since it contains the same calories as other olive oils, with the term referring only to its lighter color and minimal olive flavor due to extensive refinement—making it essentially a marketing term rather than a meaningful quality designation.
The differences between olive oil grades impact not just flavor and cooking applications, but also health benefits. Virgin olive oil ranks second in quality with acidity below 2%, while refined oils like Pure and Light contain substantially fewer beneficial compounds. When selecting olive oil, consumers should consider both intended use and desired health benefits—EVOO for maximum flavor and nutrition in dressings and low-heat cooking, and Pure or Light oils for higher-heat applications where flavor is less important. Understanding these distinctions helps consumers make informed choices that align with both culinary needs and health goals.