Hojiblanca (okee-blanca) is a Spanish olive variety from Andalusia that now flourishes in northern Victoria.
The 2017 Reserve Hojiblanca was made using Cobram Estate's exclusive “Ultra Premium” technique. Small select olive parcels were picked at optimum ripeness and ultra cold pressed within 4 hours in the on-site mill. After settling, the oil was tasted and classified as “reserve” quality.
Grown in: Murray Valley, VIC
In the bottle: Vivid, bright green, golden tones.
On the nose: Displaying intense and complex aromas of fresh cut grass and tropical fruits.
On the palate: Sweet and creamy flavours combine with low levels of bitterness and a slight late pungency.
Uses: Ideal for risotto, marinating meat or fish for the BBQ, dipping bread and as a healthy replacement for butter.