It is the queen of Italian olive varieties due to its high content of polyphenols that give the throat a tingling sensation during tasting.
Monocultivar Coratina is the extra virgin olive oil for lovers of decisive characters. Harvested in the first weeks of October. The olives are pressed within two hours. This yields an extra virgin cold-extracted olive oil, which is unforgettable on the palate for its intriguing taste. The olive oil is harmoniously balanced between bitter and spicy, while retaining all fresh grass flavors. Hints of artichoke and tomato, and a final spicy finish reminiscent of the scents of the countryside. The oil contains 555 milligrams of polyphenols per kilogram of olive oil.
Olio Guglielmi's latest oils, the "Le Monocultivar" line, were born out of a desire to allow consumers to experience Puglia through the region's three most representative olive varieties: Coratina, Peranzana and Ogliarola.a.
The character of the olive variety already comes to life through the label. Even the landscapes depicted on the labels, each with a unique symbolism, highlight the areas in Puglia where the three varieties come from. Each of the precious olive oils is extracted at low temperatures, each from a single cultivar. The harvest starts with the olives still green. Every morning in the first 10 days of October, the olives are harvested and then crushed within two hours to ensure the fragrance of aromas and harmony of flavors. Indeed, the oils are so precious that production per year is limited to only 6000 half-liter bottles.