Coratina

General characteristics

A variety native to the Italian region of Apulia, internationally recognised for producing some of the extra virgin olive oils with the highest natural polyphenol content. Its excellent adaptation to cultivation in warm areas and its high productivity make it a highly attractive option for modern farms targeting both the premium oil market and the production of highly stable blends.

It produces a medium-sized olive with a high oil yield, from which an oil is obtained with intense green fruitiness, marked vegetal notes, and a characteristic balance between bitterness and pungency. Its extraordinary richness in antioxidant compounds supports excellent oil preservation and extends its stability over time.

Overall assessment

Benchmark variety for producing oils with a high polyphenol content.
Excellent oxidative stability and long shelf life.
High and consistent production.
Good adaptation to warm, dry climates.
Early bearing.
Very suitable for high-end single-varietal oils and for improving the stability of blends.
Early harvesting recommended to maximise oil quality.

Tree and fruit

Growth habit: Upright
Vigour: Medium-high
Olive weight: Medium
Pulp/pit ratio: High
Oil yield: High

Oil
Profile

Coratina produces an extra virgin olive oil with great character and extraordinary aromatic intensity. It stands out for intense green fruitiness with clear notes of olive leaf, freshly cut grass, artichoke and green almond.

On the palate it shows pronounced, perfectly balanced bitterness and pungency, which are its main hallmark. Its exceptional concentration of polyphenols provides high oxidative stability, preserving its sensory and nutritional properties for longer.

These characteristics make Coratina a particularly valued variety for producing high-expression single-varietal oils and for creating blends designed to increase the stability and organoleptic complexity of other oils.