An olive variety originating from Corato, in the Puglia region of southern Italy. It is the variety with the highest polyphenol content in the world, regularly exceeding 500-700 mg/kg. In Italy it covers more than 70,000 hectares.

Because of its extremely high content of oleocanthal, an anti-inflammatory polyphenol that activates the pungency receptors in the throat. The more it stings, the more oleocanthal it contains. It is a virtue, not a flaw.

Oleicola Jaen and the Almansa family planted it in their groves in Arjona and Espeluy, in the Jaen countryside. The variety has adapted to the local terroir, yielding a profile that retains the Italian potency but with its own distinctive nuances.

Grilled red meats, hearty legumes, bitter vegetables (broccoli, turnip greens, endive), aged cheeses, bread with tomato. It needs companions with character. Do not pair it with a delicate white fish.

It is one of the oils with the most documented health benefits. Its polyphenol content (oleocanthal, oleacein, hydroxytyrosol) is associated with cardiovascular protection and anti-inflammatory properties. European regulations permit health claims for oils with more than 250 mg/kg of polyphenols - Coratina more than doubles that threshold.