Olive Oil Lovers Be In With A Chance To Experience Cobram Estate's Annual Harvest Trip With A Friend

Competition
03 March 2026
https://cobramestate.com.au

From sourdough drizzles and protein-packed salads to post-workout dinners and Mediterranean-inspired feasts, extra virgin olive oil has stepped firmly into the wellness spotlight where it deserves to be and one of Australia’s most recognised producers, and largest Australian farmer of olives, is inviting you behind the scenes to enjoy an unforgettable experience with a friend.

Cobram Estate is giving you and a plus one the chance to win a trip to its annual Harvest between 4 May 2026 to 8 May 2026 in Northern Victoria.

Purchase any bottle of Cobram Estate Extra Virgin Olive Oil to go into the draw to:

• Fly via chartered flight to Cobram Estate’s groves in Northern Victoria
• Experience every stage of the harvest process
• See olives first cold pressed within 4–6 hours of picking
• Enjoy a private tour and exclusive lunch by Chef Matt Wilkinson

It’s an immersive, paddock-to-plate experience designed to show exactly how high-quality extra virgin olive oil is made and why freshness matters.

Olive oil has long been a cornerstone of the Mediterranean diet, consistently associated with longevity and cardiometabolic health. Here in Australia, interest has surged for a few key reasons:

• Growing awareness of healthy fats and their role in metabolic health
• Increased focus on anti-inflammatory eating patterns
• More Australians prioritising minimally processed, traceable food
• A shift towards premium pantry staples with clear provenance

But not all olive oil is created equal, and that’s where sourcing becomes important.

Extra virgin olive oil is highly sensitive to time, light and heat. The faster olives are pressed after harvest, the more likely the oil is to retain its polyphenols, antioxidants and flavour integrity.

Cobram Estate presses its olives within hours of harvesting, which helps preserve freshness and nutritional quality. Locally grown and produced oils also offer greater transparency around harvest timing and supply chain

When olive oil is fresh and properly stored, you’ll typically notice:

• A vibrant green hue
• Peppery finish at the back of the throat (a sign of polyphenols)
• Grassy or herbaceous aroma

It’s those small details that elevate olive oil from simple pantry item to functional food staple.
The annual Cobram Estate Harvest gives winners a rare opportunity to see large-scale olive growing in action (from grove to press) and understand how production methods influence both taste and nutritional profile.

If you’ve ever wondered what “first cold pressed” really looks like in practice, this is your chance to find out.

To enter, simply purchase any bottle of Cobram Estate Extra Virgin Olive Oil and follow the entry instructions here before 31^st March.

We love seeing Australian producers open their doors and share how things are made, especially when it involves good food, good company and a long lunch in regional Victoria.