Fresh California Grown Extra Virgin Olive Oil
Grown, harvested and cold pressed in Northern California
Our Tree to Table Promise
Taste & Quality: Fresher is Tastier
Cobram Estate produces 100% California, single-origin extra virgin olive oils, overseeing every step from Tree to Table. Our commitment begins in the groves, where we manage every stage of cultivation, harvesting, milling and bottling. Each olive is cold pressed within hours for maximum freshness.
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Versatility: Fresher is Better
Versatile as they are flavorful, Cobram Estate uniquely uses over twelve different olive tree varietals. We blend these varietals together to produce a range of flavors, from Mild, to Classic and Robust. This diversity allows our extra virgin olive oils to perform beautifully across every type of cooking need.
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Health: Fresher is Healthier
Our extra virgin olive oils are produced not just for flavor, but to encourage a simple and delicious way to support health every day. Extra virgin olive oil is 100% natural, it’s never refined or extracted using chemicals or heat, so it remains rich in natural bio phenols and healthy unsaturated fats. When buying extra virgin olive oil, choose local, because fresher is always healthier.
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Artisan Collection
Everyday Essentials
Premium California Select
Premium Single Varietals
Fresher, Healthier & Better
Trusted by chefs nationwide, find out what makes Cobram Estate Extra Virgin Olive Oil different.
Our Process
Superior Saplings
Located in the heart of Sonoma Valley, our dedicated nursery cultivates olive trees from infancy, carefully selecting only the strongest most productive for planting.
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Management & Operations
Following our Olive.IQ standards, we grow our trees and cultivate our groves to give them the best opportunity. Skilled grove management includes precise irrigation, pruning techniques and satellites to monitor water usage.
Pick & Pressed
Upon reaching full maturity, olives are harvested at peak ripeness. State-of-the-art harvesting systems, Optimus and Colossus, delicately collect each olive at its optimal moment, preserving the fruit’s integrity.
State-Of-The-Art
Once harvested, Cobram olive oil is quickly transported to our state-of-the-art mill for immediate cold pressing. Before extraction begins, advanced sorting technology removes debris and ‘mummified olives’—overripe fruit left on trees from previous seasons.
Rigorous Standards
At Cobram Estate, we implement rigorous analytical protocols throughout production, precisely measuring Free Fatty Acid (FFA) levels, moisture content, and quality parameters.
Quality & Taste
After settling in nitrogen capped storage tanks, Cobram Estate bottles as needed to ensure the oil is preserved in optimal conditions before heading to shelf. This allows each bottle to capture the full spectrum of benefits premium extra virgin olive oil offers
