Monocultivar Coratina

This variety stands out for its intense green olive fruitiness and notes of artichoke and wild herbs. The late harvest, from November to January, and cold milling product an oil rich in polyphenols with low acidity and high anti-oxidant components. The oil releases notes of almond, mild tones of artichoke, an intense, fruity taste and slightly bitter undertones to accompany spicy dishes. Coratina oil can be used when serving raw food, in salads and in soups.

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