Italian Coratina Non-Infused Olive Oil

The Coratina trees are secular as are most olive trees growing in the Puglia region. They mainly grow in the hills surrounding the center of the region known for its rich fertile soil and nurturing sun. This mono varietal is late, maturing harvest that runs from November until January. The ripe, silken qualities of this oil are a gift to any cook. Add a splash to biscotti, pistachio cake, spaghetti or a robust Tuscan soup.

Suggested Pairings

1. Traditional 25 Star Aged Balsamic Vinegar

• Deep, complex, and slightly sweet. It matches Coratina’s robustness beautifully.

• Ideal for caprese salads, grilled meats, or dipping with crusty bread.

2. Fig Balsamic Vinegar

• Sweet and earthy, fig softens Coratina’s peppery bite.

• Try it on roasted vegetables, goat cheese, or prosciutto-wrapped dates.

3. Pomegranate Balsamic Vinegar

• Tart and fruity, it adds brightness to Coratina’s boldness.

• Great for lamb, grain bowls, or mixed greens with nuts and feta.

4. Espresso Balsamic Vinegar

• Rich and slightly bitter, it echoes Coratina’s intensity.

• Use it in marinades for steak or drizzle over grilled portobello mushrooms.

5. Black Currant Balsamic Vinegar

• Dark fruit notes bring out the olive oil’s grassy undertones.

• Delicious with duck, pork tenderloin, or a beet and arugula salad.

250mL