Coratina Monocultivar extra virgin olive oil is one of the most powerful and recognisable expressions of Italian olive growing. Coratina is not just any cultivar: it is a variety that defines a style of cooking and a precise idea of quality.
Within the Le Monocultivar collection, Coratina expresses the boldest soul of Puglia. A distinctive presence, created for those who seek an olive oil capable of shaping the dish and becoming an active part of the construction of flavour.
The Le Monocultivar collection was created as an invitation to discover Puglia through its three most emblematic varieties: Coratina, Peranzana and Ogliarola. Each olive oil is made from a single cultivar and is designed to express its identity without compromise, highlighting the sensory and territorial differences that make Puglia’s olive-growing heritage truly unique.
This project goes beyond what is inside the bottle. The illustrations that define the packaging are a visual tribute to the Apulian landscapes from which each cultivar originates. Every label tells a different nuance of the territory, transforming the bottle into an object that brings together culture, aesthetics and product.
Within the Le Monocultivar collection, Coratina extra virgin olive oil is the most intense expression. Made exclusively from Coratina olives, carefully harvested and processed, this olive oil stands out for its bold, structured and unmistakable profile.
From a sensory point of view, Coratina offers an intense fruity character, with pronounced vegetal notes and hints of artichoke, fresh grass and almond. On the palate, it reveals a marked bitterness and pungency, defining traits of its personality that make it an ideal olive oil for a style of cooking that embraces character.
The three olive oils in the Le Monocultivar collection, including Coratina, are the result of an extremely rigorous production process. Harvesting takes place in the first days of October, following the early harvest philosophy. The olives are milled within two hours of being picked, a crucial step in preserving the fruit’s aromatic integrity and phenolic richness.
This method makes it possible to obtain fresh, vibrant olive oils that express the varietal profile of each cultivar with precision. In the case of Coratina, early harvest enhances the oil’s structure, complexity and longevity, while preserving clarity and aromatic definition.
The annual production of the Le Monocultivar collection is designed to prioritise quality. Maintaining constant control throughout every stage of production, from harvest to bottling, makes it possible to create a high-level product for an audience that recognises the value of careful and conscious production choices.
In the kitchen, Coratina is a leading olive oil. It is ideal for red meats and grilled dishes, where its intensity engages with the structure of the plate. It also pairs beautifully with full-flavoured vegetables, legumes, rustic soups and preparations that call for depth.
Monocultivar Coratina extra virgin olive oil is not simply a finishing touch: it is a technical ingredient, capable of defining the final profile of a dish. This is why it is especially appreciated in professional kitchens, where the choice of olive oil has a direct impact on the identity of the cuisine.
Within the Le Monocultivar collection, is set in dialogue with the delicacy of Peranzana and the balance of Ogliarola, creating a complete narrative of Puglia’s olive-growing heritage. Three different olive oils, one shared vision: to enhance native cultivars through a rigorous and respectful production approach.
This is the philosophy of Olio Guglielmi, which with Le Monocultivar offers not just three olive oils, but three different ways of interpreting cuisine and territory.
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