The Coratina olive variety takes its name from the town of Corato in Apulia (South Italy). Along with Ogliarola and Peranzana, it is one of the emblematic varieties of this region, which has been a major olive-growing area since ancient Rome. Its age-old trees with their long branches are an integral part of the Apulian landscape, a silver sea of olive trees.

Adaptable to different types of soil, resistant to disease and offering complex fruity oils rich in polyphenols, the Coratina variety has gradually conquered the northern part of Apulia. Today it can also be found under very different latitudes, in South Africa or in Chile.

High phenolic content

The relatively high presence of oleuropein and other polyphenols explains the bitterness and pungency of Coratina monovarietal oil and its antioxidant properties. Its sensory profile is quite characteristic, with medium to intense fruitiness and notes of artichoke, freshly cut grass, chicory or almond, which may vary from year to year.

As it is an oil with a distinct, yet balanced taste profile, it pairs well with rich or fragrant dishes such as seafood pasta, grilled meats or roasted mushrooms. It can also add a decisive touch to a burrata or raw vegetables, for those who like strong sensations!

Our favourite Coratina is Le 4 contrade, with its powerful notes of freshly cut grass and fresh pepperiness.