Monocultivar Coratina is an extra virgin olive oil obtained exclusively from Coratina olives, an ancient Apulian cultivar known for its intense fruitiness and high antioxidant properties. This oil stands out for its strong and rich taste, with notes of artichoke and fresh almond, and a characteristic spicy aftertaste.

Using Monocultivar Coratina olive oil raw allows you to take full advantage of its rich and complex organoleptic profile, enhancing the flavors of cooked and raw vegetables, salads, and cold dishes. Furthermore, consumed raw, the oil retains all of its nutritional properties, including a high concentration of polyphenols, natural antioxidants that help protect the body from oxidative stress.

Yes, Monocultivar Coratina olive oil can also be used in cooking, thanks to its thermal stability given by the high content of monounsaturated fatty acids. However, to preserve its unique taste and health properties, it is recommended to use it mainly raw or as a final seasoning.

To maintain the organoleptic and nutritional qualities of Monocultivar Coratina olive oil, it is important to store it in a cool place away from direct light. The bottle should be tightly closed to protect the oil from oxidation. By following these simple tips, the oil will maintain its quality characteristics for the entire duration indicated on the label.