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South Africa Coratina 2023 Robust Extra Virgin Olive Oil

$17.00$37.00

The hand-harvested robust Coratina olive oil from South Africa contains predominantly dark green, leafy aromas and balanced flavours of green tea and nettle. This oil is robust with very high fruitiness, bitterness, and pungency.  Complex aromas and flavours of green, herbal undertones are contrasted by green banana, mint, cinnamon, black and chili pepper.

Product Description

Coratina – South Africa
Robust Intensity

Crush Date May 2023

The hand-harvested robust Coratina olive oil from South Africa contains predominantly dark green, leafy aromas and balanced flavours of green tea and nettle. This oil is robust with very high fruitiness, bitterness, and pungency.  Complex aromas and flavours of green, herbal undertones are contrasted by green banana, mint, cinnamon, black and chili pepper.

Acidity 0.12
Peroxides 2.44
Polyphenols 729
Kosher Certified Orthodox Union

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

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.

Starch

Starch

Use 1 tbsp of Olive Oil for 1 cup rice to 1.5 cups water. Toss with finished pasta 1 tbsp of Olive Oil for every one cup of pasta. For roasted potatoes use 1 tbsp of Olive Oil. For 1 portion of mashed potatoes (5 pounds peeled and mashed) use 1/4 cup of Extra Virgin or Flavoured Olive Oil.

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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