The cultivation of Olive Coratina, has characteristics favorable to the production of olive oil. The variety has its origin in the Italian province of Apulia (Plugia), where it is one of the main varieties.
Its oil is of very high quality and easily adapts to various environments. Despite its good characteristics, the variety has barely spread to other parts of the world.
Curiosities: Olives usually have important differences in size that limit their cultivation for a table.
Names or synonyms: The Coratina olive tree is also known for: Racema, Racioppa, Olive to Racemi, Racemo di Corato, Coratese, Olive tree to Grappoli, Olive tree to Confetti, Olive tree to Racimolo, Cima di Corato, La Valente, Olive tree to Raciuoppe, Racemo and Racioppa di Corato.
Characteristics of the Coratina Olive Tree
The Coratina olive tree, due to its good characteristics, adapts well to different areas, maintaining high olive oil productions.
Productivity: The Coratina olive variety is very early and has a high production.
Regularity of bearing: Coratina is a variety with good regularity productive (little time).
Flowering: Presents very under ovarian abortion (15%). Although self-fertile, the Olivo Cellina di Nardò is often used as a pollinator >.
Vigor and bearing of the tree: The Coratese olive tree has medium vigor, is open bearing and the glass is globose and of high density.
Leaf: The Coratina olive class has the leaves of elliptic-lanceolate, long and medium-width.
Multiplication: The Coratese plant has a high rooting capacity.
Coratina Olives, morphological characteristics
Olive oil of excellent quality and conservation capacity is extracted from Coratina olive, much appreciated in Italy.
Maturation: Coratin is a late-ripening olive and stepped olive tree.
Size: Coratina olive is large size (5 grams).
Shape: elliptical and slightly asymmetric, with olives of absent nipple.
Skin color: The Coratina olive variety is harvested when it reaches the wine red color.
Pulp: Although it is not its main use, olives are considered suitable for dressing in green.
Yield: Coratina olive olives are high-very high yield (they can reach 25%). In its cultivation area the yield is higher than Frantoio.
Collection: Coratin has medium resistance to detachment.
Uses: The Coratina olive variety has very good aptitude for oil production and is also valid for dressing.
Advantages: oil of excellent quality.
High and constant productivity. Good adaptability.
Disadvantages: Fly sensitive.
Coratina Olive Oil
Coratina Extra Virgin olive oil, is of good organoleptic characteristics.
It is an olive oil of excellence thanks to its very high fruity and powerful flavor. Coratina olive oil also stands out as one of the Italian oils with the highest concentration of polyphenols.
Taste: The taste of Coratina olive oil is very fruity, an aspect that joins in the mouth with an intense spicy and bitter aftertaste of high intensity. Among others, we can detect aromas of almond shell, fresh herb and artichoke.
Properties: Coratina EVOO has very high amount of polyphenols > (700) and has a high content of oleic acid (77%). Therefore it is an oil of very high stability.
Price: Coratina Extra Virgin olive oil can be found at prices of € 15-30 / liter.
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