Among the oldest and most distinctive Italian cultivars, the Coratina olive represents a true treasure of Apulian agriculture. Its processing produces an extra virgin olive oil with a unique sensory profile, low natural acidity and a very high concentration of polyphenols, among the highest in the world. It is not just a condiment: it is a declaration of territorial and cultural identity.

Origin and history of the Coratina olive

Coratina takes its name from the town of Corato, located in Alta Murgia, in the province of Bari. It is a native variety with roots that sink into Magna Graecia, when Greek colonists introduced olive growing techniques in the Apulian hinterland. Historically, this cultivar was highly appreciated for its resistance to arid climates, drought and calcareous soils, so much so that it was preferred over the centuries also for non-food uses, such as the production of lampante oil.

Over time, thanks to the refinement of pressing techniques and the enhancement of the food quality of extra virgin olive oil, Coratina has earned a place of honor among the most internationally awarded Italian oils.

Distinctive features of Coratina oil

Coratina extra virgin olive oil has recognisable and intense characteristics, which make it easily distinguishable:

Color: emerald green, bright, with golden reflections.

Aroma: intense herbaceous, with hints of olive leaf, artichoke, bitter herbs and green tomato.

Taste: intensely fruity, with a very marked balance between bitter and spicy. These two sensations, often feared by less experienced consumers, are actually an indicator of very high quality.

Acidity: naturally low (often less than 0.3%), well below the 1% threshold required by law for extra virgin. This is a sign of freshness, care in harvesting and immediate processing of the olives.

Atypical aspects and curiosities

“Bitter is good”: The bitter and spicy taste in coratina oil is due to the presence of oleuropein and oleocanthal, powerful natural antioxidants. These compounds, although they may disorientate those accustomed to sweeter oils, are beneficial to health and guarantee a long shelf life of the product.

"An oil that changes over time": some experts suggest letting the new coratina oil "rest" for a few weeks, so that the more aggressive tones harmonize. Others prefer it immediately after pressing, to enjoy its maximum expressiveness.

Nutritional properties and benefits

Coratina extra virgin olive oil is one of the richest in phenolic compounds (even over 600 mg/kg), which make it a valuable ally:

It fights free radicals.

It protects the cardiovascular system.

It promotes digestion and intestinal health.

It helps maintain very low levels of acidity in the stomach.

It is stable to oxidation, also ideal for cooking at controlled temperatures.

Tasting: how to recognize it

Just as you do with wines, to appreciate such a complex oil, a “technical” tasting is recommended:

Warm the glass with your hand to bring out its aromas.

Smell: catch the scents of artichoke, green tomato, bitter almond.

Taste: you will notice the spicy taste that stings in the throat and the persistent bitterness in the mouth — a sign of polyphenolic richness.

Pairings in the kitchen

Thanks to its intensity and personality, Coratina oil is at its best when paired with robust dishes and strong flavours:

Legumes (chickpeas, broad beans, lentils)

Bitter field vegetables (chicory, turnip tops)

Rustic soups and peasant soups

Grilled meats and game

Burrata, hard cheeses, aged pecorino

Bruschetta, pinzimonio and seasonal salads

It is not recommended to use it with delicate dishes, because it tends to cover the more subtle flavors.

The Coratina olive and its extraordinary extra virgin olive oil are ambassadors of authentic Puglia, of peasant toil and Mediterranean biodiversity. An intense oil, with a bitter but profoundly generous heart, capable of telling the story of a territory through every drop. Ideal for those who love true flavors and also seek well-being and identity in their cuisine.

If you want to taste high quality and award-winning Coratina extra virgin olive oils we suggest the following: Ganga Lupo and Amore Coltivato