A natural nutraceutical with unique sensory characteristics

Coratina is a cultivar typical of the Puglia region, found throughout the provinces of Bari and Andria, Barletta, and Trani (BAT). Thanks to its unique chemical composition, the Coratina variety is found in other Italian regions, as well as in other European and non-European countries.
Coratina extra virgin olive oil is characterized by green notes of olive fruitiness and secondary sensations of cut grass and bitter almond.
Thanks to its genetic makeup, Coratina is one of the varieties envied by all olive-growing countries, as it has a high content of biophenolic compounds.
In fact, within the national varietal heritage, Coratina extra virgin olive oils are an absolute excellence, at the top of Italian olive growing.
When freshly produced, Coratina extra virgin olive oil is quite bitter and may be unbalanced.
The spicy sensation is only moderately perceived, unlike the bitterness which is predominant and persistent.
Coratina olive oil also features a unique acyl-glyceride profile, with an oleic acid content that generally reaches approximately 80% of the total composition. The high phenolic concentration, combined with the triacyl-glyceride composition, gives Coratina extra virgin olive oil exceptional oxidative stability.

Characteristics of the cultivar

The “minor constituents” of olive oil represent, even if present in small quantities, elements of great “functional” importance.

Among antioxidant compounds, biophenols are extremely important molecules due to their health-promoting effects. These include tyrosol, hydroxytyrosol, oleuropein, and ligstroside, which impart a bitter and pungent flavor, as well as carotenoids, precursors of vitamin A, and tocopherols. Of the tocopherols, 90-95% is alpha-tocopherol and tocotrienols, precursors of vitamin E.

These compounds are also of considerable importance, as they exert antioxidant and free-radical effects aimed at preventing oxidative stress. Biophenols are of extreme interest for their antioxidant action, particularly on LDL (low density lipoproteins), as well as having vasoprotective, anti-inflammatory, anticoagulant, antitumor, and antiallergic effects.

Also important is the combined action of oleic acid, phenolic substances and alpha-tocopherol which inhibits the peroxidation reactions of polyunsaturated fatty acids and therefore the formation of substances capable of altering the structure and function of the cell membranes of various organelles.

Joseph Di Lecce
Food Technologist – International Oleologist

The advice of

We decided to create a product line called Puro precisely to enhance the premium quality of our extra virgin olive oil, obtained from a single variety of olives, in this case the Coratina.
Our 100% Pure Coratina is highly aromatic and, as we've seen, rich in biophenols. Its aroma offers hints of cut grass, almond, and artichoke.

For this reason, we propose some taste combinations that you absolutely must try.
It pairs perfectly with steamed vegetables, tomato salads, legume soups and more.
It gives a unique flavor when poured raw on grilled or stewed meats and on cheeses, especially mature ones.
For those who want to broaden their culinary horizons, we recommend trying it paired with dark chocolate, with a minimum cocoa percentage of 70%.

Our Coratina variety extra virgin olive oil is good for your health and your palate.
Discover all the available formats in the dedicated section.
Good seasoning.