The Coratina extra virgin olive oil represents an excellence of Apulian tradition. This precious product is the result of centuries of experience in olive cultivation and the production of high-quality oil. The Coratina, a native variety of Apulia, stands out for its unique characteristics and intense flavor, making it one of the most appreciated olives for the production of extra virgin oil.
This article explores the peculiarities of Coratina oil, starting from the characteristics of the olive itself to its organoleptic properties. It examines the production process that guarantees the purity and superior quality of this Apulian EVO oil. Furthermore, it highlights the health benefits linked to the regular consumption of Coratina extra virgin olive oil, which is rich in vitamin A and linoleic acid. Finally, it offers a look at the market, including offers and prices for this prestigious extra virgin olive oil.
Characteristics of the Coratina Olive
Origin and Diffusion
The Coratina olive has a deep history rooted in Apulian tradition. This cultivar takes its name from the city of Corato, in the province of Bari, and has spread widely in northern Bari and the southeast of Foggia province. Its popularity has followed an interesting path: initially used as “cutting oil” to improve the consistency of more delicate oils, it has gradually gained a leading role in the Italian olive-growing tradition.
Appearance and Properties
Coratina plants are medium-sized, with a dense and expanded canopy. The lance-shaped leaves are dark green on the outside and silver-toned inside. This variety is particularly resistant to diseases and adverse weather conditions, making it highly suitable for organic farming.
Coratina olives are notable for their large size, with some fruits reaching up to 4 grams in weight. They have a slightly asymmetrical shape and a high flesh-to-pit ratio. The skin turns from vivid green to deep purple as it ripens. A distinctive feature is its tendency to produce olives in clusters, giving rise to the dialect name “raceme olive.”
Harvesting Period
Coratina is characterized by a late ripening compared to other olive varieties. The harvesting period is between November and January, offering farmers a harvesting opportunity when other varieties are already completed. Despite the late harvest, Coratina has an exceptionally high oil yield, which can reach 20-25% under optimal conditions. This high yield, combined with superior organoleptic qualities, makes it one of the most appreciated varieties by Apulian farmers.
Organoleptic Properties of Coratina Oil
Sensory Profile
The Coratina extra virgin olive oil stands out for its unique and intense sensory profile. It has a medium to intense fruity flavor, characterized by notes of freshly cut grass, artichoke, and green tomato. On the palate, it presents a strong taste with well-balanced notes of bitterness and spiciness. This combination of aromas and flavors makes the tasting experience of Coratina oil particularly interesting and complex.
Polyphenol Content
One of the most significant characteristics of Coratina oil is its high polyphenol content, powerful natural antioxidants. The average polyphenol concentration in this oil is around 560 mg/kg, far exceeding the minimum value of 350 mg/kg set by EFSA to define an extra virgin olive oil as nutraceutical. In some cases, the polyphenol content can reach exceptional levels, up to 1007 mg/kg, making Coratina oil a true elixir of health.
Acidity
Coratina extra virgin olive oil is known for its low acidity, a key indicator of oil quality. Generally, the acidity of this oil remains below 0.2%, significantly lower than the maximum allowed limit for extra virgin olive oils. This low acidity helps preserve the organoleptic qualities of the oil over time, ensuring greater stability and resistance to oxidation.
Production Process
Olive Harvest
The production of Coratina extra virgin olive oil begins with the olive harvest, an event that involves the entire Apulian farming community. This process takes place in October and November when the olives reach the right stage of ripeness. Coratina olives are harvested before they are fully ripe, prioritizing quality over quantity.
Harvesting techniques vary from ancient manual picking to the use of modern mechanical shakers. These machines facilitate the fall of the drupes onto nets placed on the ground, optimizing the process. It is essential that the olives are brought to the mill immediately after harvesting, while they are still “alive” and fresh, avoiding exposure to the sun and bad weather.
Cold Extraction
Oil extraction takes place within a few hours of harvest, using state-of-the-art machinery. This fast process is crucial to preserving the flavors, aromas, and organoleptic properties of the freshly picked olives. Cold pressing is a key element: the temperature is kept below 27°C during all stages of processing.
Although this method reduces yield, it ensures superior quality oil, healthier, tastier, and more nutritious, with a very low maximum acidity (0.2%). The extraction process includes grinding, which transforms the olives into a paste, followed by pressing to separate the various components.
Storage
After bottling, the oil is stored in environments protected from light and atmospheric agents that could alter its organoleptic properties. Some companies, like Murgia Dei, maintain the tradition of storing oil in ceramic amphorae, a method that helps preserve the product’s peculiarities.
To maintain the quality of Coratina extra virgin olive oil, it is advisable to store it in a cool, dry place, away from light and heat sources, avoiding temperature fluctuations. For reduced consumption, it is preferable to opt for smaller formats, thus reducing the oil’s contact with the oxygen present in the air.
Health Benefits
Antioxidant Properties
Coratina oil stands out for its high antioxidant content, particularly polyphenols and vitamin E. These compounds have a protective action against damage caused by free radicals, helping to prevent cellular aging. The antioxidants present in Coratina oil help keep the skin young and radiant, also protecting it from damage caused by sunlight.
Cardiovascular Effects
The high content of monounsaturated fatty acids, especially oleic acid, makes Coratina oil a valuable ally for heart health. These fatty acids help reduce LDL cholesterol levels (the so-called “bad” cholesterol) in the blood, contributing to the prevention of cardiovascular diseases. Additionally, Coratina oil has a positive effect on blood pressure, promoting the health of the circulatory system.
Anti-inflammatory Action
The bioactive compounds present in Coratina oil, such as oleocanthal, tyrosol, and hydroxytyrosol, have powerful anti-inflammatory properties. This feature makes Coratina oil a valuable support in preventing chronic diseases linked to inflammation, such as type II diabetes and some forms of cancer, particularly breast cancer.
Conclusion
Coratina extra virgin olive oil confirms itself as a treasure of the Apulian tradition, with unique characteristics that make it valuable both in the kitchen and for health. Its production, the result of centuries of experience, combines traditional methods with modern technologies to guarantee a product of the highest quality. The high polyphenol content and low acidity make this oil a true elixir of well-being, with positive effects on the cardiovascular system and anti-inflammatory properties.
This oil is not just a condiment but a true protagonist of the Mediterranean diet, capable of enriching every dish with its intense flavor and healthy properties. Its versatility in the kitchen, combined with its health benefits, makes it an essential food for those seeking quality and well-being at the table. To savor the authentic taste of Apulia and enjoy its benefits, we invite you to visit our shop and purchase our Coratina extra virgin olive oil.
FAQs
- What are the sensory characteristics of Coratina extra virgin olive oil?
Coratina extra virgin olive oil has a medium fruitiness and is distinguished by its bitter and spicy notes. It is also known for its aroma of green grass, marigold, and artichoke. This type of oil is perfect for dressing steamed vegetables, tomato salads, grilled porcini mushrooms, and legume soups. - Where does the name “Coratina” come from?
The name “Coratina” comes from the city of Corato, located in the province of Bari. This olive variety is one of the oldest and most resistant among those cultivated in Apulia. - How can a Coratina olive tree be identified?
Coratina olive trees are recognizable by their dense canopies and relatively short branches. These medium-sized trees have elliptical leaves of an intense dark green color. - What are some of the most appreciated extra virgin olive oils in Italy?
Among the most appreciated Italian extra virgin olive oils for their quality-price ratio, according to a 2021 Altroconsumo ranking, “Monini Bios” ranks first, followed by “Clemente” and “Carapelli Bio.”