Product Description
Coratina
Italy
November 2024
This extremely robust and sky-high polyphenols (724 ppm/kg) summarize this year’s 2024 crush green Coratina’s primary characteristics. It is a highly complex and harmonious extra virgin olive oil full of fruity-sweet aromas, including green almond, artichoke stem, and tomato leaf. You will experience surprisingly bright, balanced bitterness and spicy, fruity flavours upon tasting. The finish has hints of wild chicory, bitter green almond, and black pepper. Drizzle over pizza, soft cheese, hearty soups, grilled steak, or salmon. Molto Bene!!!!
Acidity .16%
Peroxides 3.2
Oleic 76%
Polyphenols 724
K232 1.73
1,2 DAGS 90.5
Kosher Certification 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.
