The origins of Coratina’s olive

The origins of Coratina’s olive

Coratina is a typical olive variety of Apulia and one of the most long-lived and appreciated, thanks to its organoleptic and nutritional properties.

Its drupes are medium-large and slightly asymmetrical and elliptical in shape, with rounded ends.

Processing of the Coratina Olive

When they reach a black-purple color, it means that it has reached the moment of proper ripeness (veraison) at which there is the maximum concentration of aromatic substances (fruity) and antioxidants (polyphenols) and then you can proceed with the processing, which takes place within 48 hours after harvesting.

The Coratina has a very high yield even at low temperatures: after washing by immersion and sprinkling, the pressing takes place, that is the crushing of the olives until the reduction in paste. Then follows the kneading, until the complete release of the oil, and centrifugation.

Organoleptic properties

The oil obtained has an intense green color characterized by golden reflections. Hints of leaf or grass and almond notes prevail, with an intense bitter and spicy taste.

The Extra Virgin Olive Oil Monoculivar Coratina is rich in polyphenols able not only to delay the cellular aging of our organism, but also to prolong the shelf-life of the oil itself, thus allowing a longer preservation of the oil.

Suggestions for use

The Extra Virgin Olive Oil Monoculivar Coratina is suitable for the seasoning of soups and legume soups, grilled vegetables, salads of bitter herbs and feathered meats.