Some more great things about Extra Virgin Olive Oil

May 4, 2018 BY: LISA

I was lucky enough to go to the olive harvest at Boundary Bend in Victoria where they produce the Cobram Estate extra virgin olive oils.

The team at Cobram Estate are incredibly passionate about extra virgin olive oil and are very driven by research and quality.


We were given samples of oils to taste and smell. The advice- if it smells fresh, of things that remind you of fresh and clean, its likely to be good. If it smells oily and leaves an oily feeling on your lips, it’s not so good. If you actually drink(taste) a good extra virgin olive oil it may give you cause to clear your throat, as it can grab you there- the more the robust the olives used the more this sensation occurs. The oils that are higher in anti-oxidants will also cause a bitter taste on your tongue if you hold the oil in your mouth. Although, it makes tasting extra virgin oil a challenge, these are the qualities in the olives that give the health benefits. When we ate the Cobram Estate extra virgin olive oil on bread over lunch these factors were not present and tasted amazing.

Here’s what I learnt:

  • Only extra virgin olive oil has the health benefits attributed to olive oil.
  • Extra virgin means that the olives have been taken off the tree and the oil produced by mechanical means only, no super heating and use of solvents, which is the case with some olive oils.
  • The biophenol, oleocanthal, is responsible for the sharpness that may hit you at the back of the throat if you actually drink some of the oil. This amazing substance has the anti-inflammatory properties of ibuprofen.
  • Extra virgin olive oil is loaded with anti-oxidants which prevent damage to your body, and it’s these that give the higher quality oils a bitterness on your tongue, if you drink the oil and hold it in your mouth. The more refined oils contain a lot less anti-oxidants.
  • Olive oil is the most stable oil which means you can use it in cooking no problem, and it won’t break down to produce other compounds that may not be as good for you. In this research it was found that canola, sunflower and rice bran oil were the least stable oils and not so great for your cooking needs.
  • Olive oil is best used within 4-6 weeks of opening the bottle, so buying smaller bottles is better than a huge tin- unless you can use it within 4-6weeks. The fresher the extra virgin olive oil the more anti-oxidants it will still contain.
  • It’s suggested that 45ml per day (about 3 table spoons) is the dose of extra virgin olive oil to aim for- so you can pour it on your food and use it on your wholegrain bread. This amount of oil won’t impact your body weight, assuming your diet isn’t already high in other high calorie foods.
  • Extra virgin olive oil comes in different flavours as it uses different olives, just like wine uses different grapes to produce different varieties.
  • If it says on a bottle of oil- light olive oil, it’s likely to have been refined. However, if it says light tasting extra virgin olive oil then it’s good to go.
  • It seems in the olive industry there is some producers who add the lower quality oils to their product so it pays to purchase from brands you trust.
  • The olive varieties that produce extra virgin olive oil are different to those that are made for eating.

If you are after some more information check out the Olive Wellness Institutewebsite.


All enquiries, Lisa 0413 956 107 Appointments 1300 725 806
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