Coratina: the bold Italian variety that gives the oil its backbone

From Italy: Coratina, daughter of Puglia

Coratina is an old Italian variety native to the area around Corato in Puglia — southern Italy's largest olive-oil region. It ripens early: picked at the front of the season, when the juice is at peak concentration.

From Puglia the variety traveled across the Mediterranean because it adapts well to warm climates — which made it a natural choice for Egyptian farms.

The taste of Coratina: bold and honest

Coratina oil is green-gold with a dense herbal aroma: fresh grass, olive leaf, a touch of cooked greens. On the palate it is the boldest of the common varieties: clear bitterness and a strong peppery finish that lingers — markers of its natural polyphenol richness, among the highest of known olive varieties.

That boldness is not a flaw; it is a signature. A single drop leaves its mark on bread, cheese, or a hot dish, and it is the variety lovers choose when they want an oil with an opinion.

Coratina's role in O-Live oil

On our family farm we grow Coratina alongside Koroneiki, and the juice of the two together is O-Live: Koroneiki brings the fruit and aroma, Coratina brings depth and a healthy bitterness — a deliberate balance from a single source.

Like all our olives: hand-picked, first cold press within 4 hours of harvest, with no bought-in oil and no blending.

The numbers that matter in O-Live oil

• Measured acidity: 0.57%

  O-Live's measured free acidity is 0.57% — well under the 0.8% international extra-virgin standard.

• First cold press within 4 hours

  Olives are milled within 4 hours of hand-picking — no heat, no chemicals.

• Single source: one family farm in Egypt

  Every bottle comes from the same family farm — Coratina and Koroneiki from one piece of land.

• Glass sealed under inert gas

  Bottled in dark glass and sealed under inert gas to protect the fruit and flavor until you open it.