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Packed with natural antioxidants and healthy monounsaturated fat; remains highly stable when heated, and versatile for any flavour combo and any food type you like – extra virgin olive oil is your tasteful and wholesome partner in Asian cooking. But how do you choose from the range of extra virgin olive oils available in the market? Well, this easy guide is here to help you out.
There are generally 3 types of extra virgin olive oils:
Light Flavour Extra Virgin Olive Oil
As the name implies, light flavour extra virgin olive oil is the mildest of them all. It exudes a delicate, subtly sweet aroma with floral, fruity notes. Ideal to accentuate your ingredients’ natural flavours, especially fish and seafood. Light flavour extra virgin olive oil is also a wholesome butter replacement for your baking by using ¾ of the directed amount.
Classic Extra Virgin Olive Oil
Classic extra virgin olive oil brings fruity and fresh balanced notes, with rich yet subtle aromatic notes and a crisp, creamy aftertaste. An all-purpose wonder that’s great for cooking noodles, veggies, meats and seafood dishes, giving them a fresh yummy punch. Also tasty as a salad dressing.
Robust Extra Virgin Olive Oil
Robust extra virgin olive oil is the boldest in the range. With subtle herbaceous, peppery and mildly bitter notes, as well as fresh hints of citrusy, grassy and nutty flavours. Best used in marinades, stews, slow-cooked, braised meats, sauce-heavy dishes, stir-fries and deep fries; or as a drizzle over salads, breads and noodle dishes to enhance aroma.
Cobram Estate Offers All 3 Extra Virgin Olive Oils
Cobram Estate is the premium Australian producer of high-quality extra virgin olive oil. Meticulously cultivated and harvested from the olive groves of Victoria, and crafted by master blenders to deliver the best delicate flavours that are perfect for all your Asian cooking needs. Get your fresh bottle of Cobram Estate Light Flavour, Classic or Robust Extra Virgin Olive Oil from your local supermarket today!