Discover the extra virgin olive oil obtained exclusively from the “Coratina” cultivar, a unique and precious variety of olives that gives the oil a broad and refined organoleptic profile. Coratina produces an intensely fruity oil with great personality, rich and complex aroma, with typical notes of freshly cut grass, artichoke, and green tomato. It ends with a harmonious sensation of bitterness and inimitable spiciness.

From the moment of olive harvesting, which takes place between October and November, to the crushing in a continuous cold extraction mill (25 °C), only 4 hours pass to ensure the freshness of the product and the preservation of its organoleptic properties.

Very low acidity and high content of polyphenols and tocopherols have placed this oil among the top 25 in the world, and its quality has been repeatedly recognized by international juries, making it a multi-award-winning oil.

Aroma: Coratina presents an intense fruity aroma with notes of fresh grass, artichoke, and sometimes black pepper. It can also have notes of green tomato.

Taste: On the palate, it is very bitter and spicy, with a long persistence. It is a powerful and decisive oil, perfect for complex and spicy dishes.

Pairings: Coratina oil is characterized by an intense flavor that makes it perfect for white and red meats, both raw and grilled, and for meat or fish appetizers. Sweet cooked vegetables and raw vegetables pair well with this oil, as do salads and vegetable or legume soups. It is excellent with aged cheeses, pasta and legumes, and complex and spicy dishes. Coratina oil is also perfect for raw use, on bruschetta and friselle, and in pinzimonio.

Harvest Period: October – November

Production Techniques: The olives, harvested directly from the plant using mechanical equipment, are stored in suitable containers and then crushed within 4 hours by continuous cold extraction (processing temperature of about 25 °C).

Origin: Province of Brindisi, Puglia, Italy (100%)

Cultivar: Coratina