Coratina Olive Oil
Compare 92 Coratina olive oils (41 monovarietals, 46 blends) with harvest dates, chemistry, and producer details.
The collection
Coratina oils
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About Coratina
Coratina produces exceptionally robust oil with intense bitterness, strong pungency, and very high polyphenol content. This Puglian variety creates oil with notes of artichoke, green tomato, and fresh herbs, with a characteristic throat-catching sensation. Highly valued for its phenolic properties and keeping quality.
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 .