Oil from the 2026 harvest
Coratina from the Murgia, picked early and taken straight to the mill. A green, bitter and peppery oil: here is why it tastes this way, what the lab says and how to get the best from it.
Pre-order your oilExtra virgin olive oil, 2026 harvest
- Cultivar
- Frantoio, Leccino, Moraiolo
- Harvest
- Ottobre–novembre 2026
- Acidity
- 0.18%
- Polyphenols
- 610 mg/kg
Tasting profile
- Fruity
- 6
- Bitter
- 6
- Peppery
- 5
Fruttato medio, con note di erba appena tagliata e carciofo. Amaro e piccante equilibrati.
The character of Coratina
Why our oil catches the throat
Coratina is a bold oil. The bitterness and the peppery catch in the throat are not faults: they are the sign of a fresh oil, rich in polyphenols.
Bitter
6/10
You taste it on the tongue, and it is stronger in olives picked early, while still green. It is the note that gives the oil its character, and it is missing from old or refined oils.
Peppery
5/10
The tickle in the throat comes from oleocanthal, one of the polyphenols in the oil. People tasting Coratina for the first time often cough: that’s normal, and a good sign.
Green fruitiness
6/10
It smells of cut grass, artichoke and green almond. Freshly pressed, the oil is green and a little cloudy: it clears over the months.
The laboratory
Lab analysis of our oil
From the lab report on our latest oil, the figures that matter at the table: freshness, taste and the guarantee of extra virgin. Each chart puts our figure next to the legal limit.
Analysis of our latest oil, 2026 harvest · Laboratory: TEST · Date of analysis: 7 Oct 2026
Free acidity
0.18%4.4 times below the limit
Limit for extra virgin: 0.8%
Measures how many of the olive’s fats have already broken down. It stays low when the olives are healthy and pressed straight after picking.
Peroxides
5.2meq O₂/kg3.8 times below the limit
Limit for extra virgin: 20 meq O₂/kg
They show the first oxidation of the oil. A low value is the sign of a fresh oil that keeps its aroma and flavour for longer.
Polyphenols
610mg/kg2.4 times the threshold
Threshold for the health claim: 250 mg/kg
The substances in the olive that give bitterness and pepperiness and protect the oil from oxidation. Coratina is especially rich in them.
Tasting defects
0No defects
For extra virgin, the median of defects must be zero.
A panel of expert tasters assesses the oil blind. To be extra virgin it must have no defects at all, such as rancid, musty or fusty.
Limits: IOC trade standard COI/T.15/NC No 3 (rev. 22, 2026) and Delegated Regulation (EU) 2022/2104. Polyphenol threshold: Regulation (EU) No 432/2012.
In the kitchen
How to use it
An intense oil is at its best raw, where you can taste it. A few good ingredients are all it takes: a plate, bread, the new oil.
On bread
Warm bread or bruschetta and a pinch of salt. The best way to taste it for the first time.
Pulses and vegetables
Broad beans and chicory, chickpeas, soups, grilled vegetables: the bitterness of the oil balances their sweetness.
Pasta
Orecchiette with turnip tops, pasta e fagioli. A drizzle of raw oil on the plate, at the end.
Meat, fish, potatoes
On meat from the barbecue, on grilled fish, on boiled or roast potatoes.
Salads
Tomatoes, rocket, fennel and oranges: simple dishes where you taste all its aroma.
Worth a try
A drizzle over vanilla ice cream with a pinch of salt. It sounds odd, but it works.