You probably think of the land down under as a leading wine producer, but fine olive oil from the Australian continent is just as exquisite. This Reserve Hojiblanca (pronounced okee-blanca) extra virgin olive oil this oil is named after a variety of Spanish olive that originated in Andalusia, Spain, and now also grows in northern Victoria, Australia. Cobram Estate was the first Australian olive oil producer to be certified as "Extra Virgin" under the Australian Extra Virgin Code of Practice, and it makes its Reserve oils with a proprietary technique they dubbed "Ultra Premium." After the perfectly ripe olives are picked, pressed within four hours, and allowed to setle, an expert panel of tasters check for the "Reserve" quality before it can be bottled and classified with this distinction that conveys an exceptional fragrant and complex quality. This Hojiblanca yields aromas of fresh-cut grass and tropical fruits combined with a little bitterness and slight pungency at the finish. It won the International Delicate Best of Class Gold Medal in the 2011 Los Angeles International Extra Virgin Olive Oil Competition.