Quality

To correctly evaluate the quality of an olive oil, a sensory analysis is carried out which highlights its organoleptic characteristics.

Visual evaluation: the olive oil is carefully observed to evaluate its color and the nuances it assumes depending on the light and the chromatic effect.
Olfactory evaluation: the aromas emanating from the olive oil are evaluated, which can be perceived immediately (primary aromas) or later (secondary aromas)
Gustatory evaluation: the positive attributes of the olive oil are evaluated, the fruity, bitter and spicy and all the various sensations that the oil develops on the palate.

Our mill was born almost 80 years ago in Corato, a town in the heart of the Apulian Alta Murgia, which has always been dedicated to the production of monocultivar oil from the famous Coratina olive variety.

Today, over a vast territory that touches not only Puglia but also Basilicata, our production has expanded to include two other highly appreciated varieties, the Peranzana and the Ogliarola .

Three monocultivars that vary in intensity and flavor, to satisfy and enhance dishes that require different aromatic notes, but which fully represent our varied and beautiful territory.

Extra virgin olive oil is a healthy condiment that becomes curative only if it is of excellent quality. According to the EFSA (European Food Safety Authority) an extra virgin olive oil must contain at least 350 mg/kg of phenolic compounds to be able to define it nutraceutical: our Coratina has values 2-3 times higher. Also recommended during pregnancy, it carries out its beneficial action from early childhood for the development of the nervous system: its lipid composition is similar to that of mother's milk, an essential food in every child's diet. Just 20 grams a day of extra virgin olive oil from our Monocultivar Coratina is enough - the equivalent of 2 tablespoons - to take advantage of the beneficial effects of this important food.