Myths and FAQs

Extra virgin olive oil is simply the natural juice of fresh olives. It is the highest grade and highest quality of olive oil. It is a natural and unrefined product – it is processed mechanically with no high heat or chemicals, meaning the end product retains healthy antioxidants.

Extra virgin olive oil has many well-researched health benefits due to the healthy fats, antioxidants and other bioactive compounds. No other mainstream cooking oil contains this diverse range. These compounds in Red Island® and Cobram Estate® extra virgin olive oils make them a healthy addition to any eating pattern. One of the main benefits of Cobram Estate® is that it’s heart healthy*.

Yes, you can and should cook with extra virgin olive oil. There is a persistent myth that you can’t cook with EVOO due to its smoke point, however there is now research that disproves this. Instead of looking at smoke point to determine how stable an oil is when heated, you should look at the antioxidant content and the type of fats present in the oil. EVOO contains predominately monounsaturated fats, which are healthy and stable. It also contains antioxidants, making it one of the most stable oils to cook with for all your at home cooking – including frying, baking, roasting and deep frying.

In order to get the maximum health benefits, research recommends consuming around 2-3 tablespoons of extra virgin olive oil each day.

Extra virgin olive oil is best consumed within 12 months from the date of harvest.  Cobram Estate Olives extra virgin olive oils are given a best before date of typically 1 – 2 years from bottling depending on the oil at the time of bottling.  Extra virgin olive oils will not actually go off after this period; however they may lose some of their freshness and flavour.

The best environment for extra virgin olive oil is in a cool dark place away from light and heat, this will ensure that the product stays fresh. Extra virgin olive oil should not be stored in the fridge as this will cause the oil to solidify. It is recommended to use extra virgin olive oil within 4-6 weeks of opening.