Cobram Estate olive oil

The best thing about Cobram Estate olive oil is not only that it is Australian owned and grown, but they have even thought of this nifty pouring dispenser to help keep the delicate olive oil fresh and assist with pouring a measured serve. If you have read my e-book Eat Yourself Health In 28 days you will know that I am a big advocate, not just of olive oil, but of Australian grown and manufactured olive oil! This is because, like any oil, olive has a shelf life and fresh really is best! So when you go buying imported olive oil from your supermarket, there is no guarantee the oil wont have gone rancid – thanks to travelling in the heat on big ships, or being picked yonks ago! So my advice as a nutritionist – ALWAYS choose cold pressed, extra virgin Australian olive oil and high quality brands like Cobram Estate for their freshness and optimum nutrition.

Why not try my recipe for fresh fig and goats cheese salad using Cobram Estate Olive oil and taste the difference quality can make!

 

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By Sally on 28/01/2012   /   Healthy products I like, Recommendations   /   14 Comments

14 Comments

1. Kath Harwood

   5:15 pm on June 26, 2012

   Hi sally, i live in Belfield 2191 Sydney NSW, could you tell me
   where I can buy your product, Classic Extra Virgin Olive Oil in
   three litre Containers, thank you in anticipation of your help.
2. Kath Harwood

   5:15 pm on June 26, 2012

   Hi sally, i live in Belfield 2191 Sydney NSW, could you tell me
   where I can buy your product, Classic Extra Virgin Olive Oil in
   three litre Containers, thank you in anticipation of your help.
3. Bryce Foor

   6:24 pm on March 10, 2012

   I like this post, enjoyed this one thankyou for posting .
4. Bryce Foor

   6:24 pm on March 10, 2012

   I like this post, enjoyed this one thankyou for posting .
5. Sally Joseph

   9:52 am on February 24, 2012

   Hello Jill
   it is indeed! The importance of consuming cold pressed olive oil relates to the preservation of the healthy ‘monounsaturated’ fats. If these fats are exposed to heat during the extraction process, they will be damaged and oxidise, so always choose an olive oil that is ‘extra virgin’ and ‘cold pressed’ and ideally consume it within 3 weeks of purchase to mainatin freshness and prevent randcidity.
   CHeers

   Sally x
6. Sally Joseph

   9:52 am on February 24, 2012

   Hello Jill
   it is indeed! The importance of consuming cold pressed olive oil relates to the preservation of the healthy ‘monounsaturated’ fats. If these fats are exposed to heat during the extraction process, they will be damaged and oxidise, so always choose an olive oil that is ‘extra virgin’ and ‘cold pressed’ and ideally consume it within 3 weeks of purchase to mainatin freshness and prevent randcidity.
   CHeers

   Sally x
7. Sally Joseph

   9:41 am on February 24, 2012

   Thanks Allison, I hope you enjoy 🙂
   x
8. Sally Joseph

   9:41 am on February 24, 2012

   Thanks Allison, I hope you enjoy 🙂
   x
9. Allison

   6:11 pm on February 19, 2012

   Nice to read your blog
10. Allison

    6:11 pm on February 19, 2012

    Nice to read your blog
11. Jill

    12:35 pm on February 14, 2012

    Hi Sally Can you tell me if the Cobram Estate olive oil cold pressed?