A natural nutraceutical with unique sensory characteristics

Coratina is a cultivar typical of the Apulian territory, widely spread throughout the area of the province of Bari and Andria, Barletta, Trani (BAT). Thanks to its particular chemical composition, the Coratina variety is present 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 mown grass and bitter almond.
Thanks to its genetic makeup, Coratina is one of the most envied varieties 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.
Immediately after production, Coratina extra virgin olive oil is discretely bitter and can appear unbalanced.
The pungent sensation is only moderately perceived, unlike the bitterness which is predominant and persistent.
Olive oil from the Coratina variety also has a particular acyl-glyceride profile, with an oleic acid content that can generally reach about 80% of the total composition. The high phenolic concentration, associated with the triacylglycerol composition, gives Coratina extra virgin olive oil exceptional oxidative stability.

Characteristics of the cultivar

The "minor constituents" of olive oil, although present in small quantities, represent elements of great "functional" importance.

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

These compounds are also of considerable importance, as they exert antioxidant and anti-radical action aimed at preventing "oxidative stress". Biophenols are of extreme interest for their antioxidant action, particularly on LDL (low-density lipoprotein), in addition to exhibiting vasoprotective, anti-inflammatory, anticoagulant, antitumoral, 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.

Giuseppe Di Lecce
Food Technologist – International Oleologist

Tips from

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 olive variety, in this case, Coratina.
Our Puro 100% Coratina is very aromatic and, as we have seen, rich in biophenols. Olfactorily, it presents hints of freshly cut grass, almond, and artichoke.

For this reason, we suggest some taste pairings that you absolutely must try.
It pairs perfectly with steamed vegetables, tomato salads, legume soups, and more.
It imparts a unique flavor when drizzled raw over grilled meats, stews, and cheeses, especially aged ones.
For those who wish to expand their culinary horizons, we recommend trying it 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 available formats in the dedicated section.
Enjoy your seasoning.