Coratina: The Olive Behind Puglia's Boldest Oils

Puglia produces more olive oil than any other region in Italy, and one olive variety sums up its character better than any other: Coratina.

Where Coratina comes from

Coratina takes its name from Corato, a town near Bari in central Puglia. It's grown widely across the region and beyond, but it's still most closely associated with the hills and plains of northern and central Puglia.

What Coratina olive oil tastes like

Coratina is known as one of Italy's most robust olive varieties. Expect:

• Green, grassy aromas, often with notes of artichoke, green almond or fresh-cut herbs
• A pleasant bitterness on the tongue
• A peppery kick at the back of the throat, sometimes strong enough to make you cough

That bitterness and pepperiness aren't faults. They come from the olive's natural polyphenols, and Coratina is known for being naturally rich in them.

Cooking with Coratina

Its bold flavour means a little goes a long way. Coratina oil is brilliant:

• Drizzled over bean soups, grilled vegetables and bitter greens
• On bread with salt, or over burrata and tomatoes
• In everyday cooking, where it holds its own against strong flavours

For delicate dishes, use it as a finishing oil and taste as you go.

Our extra virgin olive oil is Coratina-led, from a single estate between Puglia and Basilicata.