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Italy Coratina 2023 Robust Extra Virgin Olive Oil

$18.00$39.00

This Coratina has captured the robust, herbal flavours of the variety from early harvested fruit with an aroma of freshly picked culinary herbs. The oil’s balance is perfect, with extremely high fruitiness and pungency that compliments its notable bitterness. This Cortina oil’s flavour includes a complex, full-bodied feel and taste from the slightly nutty and buttery undertones. The dominating flavours are robust and include herbal grass, green tea, olive leaf, nettle, mint, cinnamon, and chili pepper with a lovely, persistent finish of black pepper and chili peppers.

Product Description

Coratina
Puglia, Italy
November 2023
This Coratina has captured the robust, herbal flavours of the variety from early harvested fruit with an aroma of freshly picked culinary herbs. The oil’s balance is perfect, with extremely high fruitiness and pungency that compliments its notable bitterness. This Cortina oil’s flavour includes a complex, full-bodied feel and taste from the slightly nutty and buttery undertones. The dominating flavours are robust and include herbal grass, green tea, olive leaf, nettle, mint, cinnamon, and chili pepper with a lovely, persistent finish of black pepper and chili peppers.

Acidity .13%
Peroxides 3.3
Oleic 75.98
Polyphenols 610
K232 1.61
1,2 DAGS 94.7%
Kosher Certified Orthodox Union

Coratina olives are small fruits with very small pits. They have a surprising amount of flesh, yielding high in oil at the mill, which is intensely sweet and aromatic. When freshly-pressed, the Coratina olive oil may taste bitter and unbalanced, with a bit of a slightly sharp sensation. But, the uniqueness of the Coratina olive oil is given by its distinctive acylglycerol profile, with its oleic acid content close to 80%. Impressively it has exceptional oxidation stability of its extra-virgin olive oil.

How is Extra Virgin Olive Oil made?
Extra Virgin Olive Oil is made by crushing olives to extract their juices. The crushed olives are then pressed to separate the oil from the solids and water. Finally, the oil is separated and filtered to produce the pure extra virgin olive oil we use for cooking and other purposes.
Cold-Pressed means that no heat or chemicals were used during extraction, preserving the oil’s natural flavours and nutritional quality.
First-pressed means the olive oil was extracted in a single pressing, with no second pressing as in the case of some other oils, like seed oils.

Simple Uses

Seafood

Seafood

For 1 portion or 5 oz of seafood, use 1 tbsp of Oil and 1 tbsp of Balsamic. Seal together in a container and let stand 30 minutes or longer.
Salad

Salad

Drizzle 1 tsp of Extra Virgin Olive Oil or Flavoured Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.

Vegetables

Vegetables

Use 1 tbsp of Olive Oil and 1 tbsp of Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.

Download complete list of simple uses.

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