the oil

Coratina is a variety of olive typical of Puglia, known for its robustness and adaptability. The Coratina tree is characterized by lanceolate leaves of an intense green-gray and ovoid fruits.

Extra virgin olive oil, regulated by EEC Regulation no. 2568/91 and subsequent amendments, is a product obtained solely through mechanical extraction processes. A fundamental parameter for determining its quality is acidity, expressed as a percentage of free fatty acids. This value, to be defined as extra virgin, must not exceed 0.8%.

Rich in polyphenols and with low levels of acidity and peroxides, Coratina oil has an intense yellow-green color and a characteristic flavor: fruity, slightly bitter and spicy.

Cold extraction, synonymous with squeezing or crushing, is the mechanical process by which oil is obtained from olives. The processing temperature, constantly kept below 27°C, is essential to preserve the chemical-physical and sensorial characteristics of the oil, avoiding oxidation and degradation phenomena.

Between November and January, olives reach their optimum ripeness. Harvesting during this period is crucial to obtain an oil with the desired organoleptic characteristics.

Agricola Quinto grows its olives with love and passion, following each phase with dedication. From manual harvesting to cold pressing, each step is an act of love towards nature and a commitment to offer its customers an extra virgin olive oil of the highest quality.