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De Rustica Estate Collection Coratina
De Rustica Estate Collection Coratina

De Rustica Estate Collection Coratina

Produced by De Rustica Olive Estate — producer profile

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Verification
Not found
No lab verification data found
Award Record
7 awards
Across 4 releases · 2 competitions Latest: Gold · 2025 NYIOOC
Phenols
576 mg/kg
Reported total-phenol result
Latest Release
2025
4 releases recorded
Coratina High Phenolic Monovarietal

De Rustica Estate Collection Coratina Extra Virgin Olive Oil is made from estate-grown Coratina olives in South Africa's Prince Albert Valley.

Pair this versatile oil with dishes like boiled young potatoes, parsley, or roast vegetables to enhance their flavours.

Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2025
Varieties
Coratina
Phenols
576 mg/kg
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
2024
Producer Notes

The aroma is of dry herbs, grass, tomatoes, and freshly boiled green vegetables. It features a clean mouthfeel with distinct pungency and a gentle bitterness, which is notably less intense than typically found in Coratina varieties.

Varieties
Coratina
Phenols (Est.)
~576 mg/kg
Estimated based on historical data.
2023
Varieties
Coratina
Phenols (Est.)
~576 mg/kg
Estimated based on historical data.
2022
Phenols (Est.)
~576 mg/kg
Estimated based on historical data.
2012
Producer established

De Rustica Olive Estate was established in 2012.

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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 4.2
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.8
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 4
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 9.1
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
artichoke green tomato fresh herbs bitter greens

Estimated Based on profiles for: Coratina .

Phenols & structure

High phenolic

The latest release lists 576 mg/kg total phenols.

Why choose it

Higher-phenol oils often suit customers who enjoy assertive bitterness and peppery pungency, and phenols can contribute to oxidative stability.

Worth knowing

A total-phenol result alone does not establish eligibility for a specific regulated health claim.

Published value576 mg/kg
Place & provenance

Sense of place

The oil is listed as coming from a single estate in Oudemuragie Valley, Western Cape, South Africa, giving it a specific farm origin.

Why choose it

Choose a clearly identified origin when local identity, traceability and connection to a particular growing area matter to you.

Worth knowing

Origin can make an oil distinctive, but does not by itself guarantee quality or a particular flavour.

Listed originOudemuragie Valley, Western Cape, South AfricaSingle estate
Olive composition

Single variety listed

The latest release lists Coratina as its only recorded cultivar.

Why choose it

A release listing one cultivar is useful when you want to explore that variety's typical character.

Worth knowing

One listed cultivar does not record a percentage, so it should not be treated as proof of 100% composition without a source saying so.

Release dataCoratina

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