The extra virgin olive oil from the Coratina cultivar has hints of fruity, spicy and bitter. These are qualities that determine its excellence in terms of taste, organoleptic and health.

Coratina olive oil is rich in polyphenols and naturally has low peroxide values ​​and very low acidity, which means that it retains all the organoleptic qualities of an excellent extra virgin oil, making it a health food.

The very intense and fruity flavor has a bitter note due to the high concentration of oleuropein and is made spicy by the high concentration of polyphenols.

The presence of polyphenols and the levels of peroxides and acidity are organoleptic characteristics that objectively determine the quality of an extra virgin olive oil. The combination of intense taste, distinctive aroma and nutritional qualities make extra virgin olive oil from the Coratina cultivar an extremely popular and sought-after oil.