Harvested in Peru and cold-pressed in April 2025, this robust Coratina is a bold, high-polyphenol olive oil with a smoke point of about 380°F. It opens with fresh green apple on the nose, followed by hints of sweet anise and a peppery, lingering spice. Full-bodied, complex, and clean, it’s perfect for finishing dishes or cooking under 380°F.
This oil is packed with antioxidants and freshness, showing 580 ppm polyphenols, 71.8% oleic acid, and a very low 0.22 FFA. Other quality markers include DAGs: 91.0, Peroxide: 3.98, PPP: 0.7, Squalene: 4,182.1, and Vitamin E (α-Tocopherols): 299.4 — all confirming its exceptional purity and stability.
Use it on burrata, roasted vegetables, steak, or drizzled over soup, and enjoy its vibrant fruitiness balanced with bitterness and spice.
Harvested in Peru and cold-pressed in April 2025, this robust Coratina is a bold, high-polyphenol olive oil with a smoke point of about 380°F. It opens with fresh green apple on the nose, followed by hints of sweet anise and a peppery, lingering spice. Full-bodied, complex, and clean, it’s perfect for finishing dishes or cooking under 380°F.
This oil is packed with antioxidants and freshness, showing 580 ppm polyphenols, 71.8% oleic acid, and a very low 0.22 FFA. Other quality markers include DAGs: 91.0, Peroxide: 3.98, PPP: 0.7, Squalene: 4,182.1, and Vitamin E (α-Tocopherols): 299.4 — all confirming its exceptional purity and stability.
Use it on burrata, roasted vegetables, steak, or drizzled over soup, and enjoy its vibrant fruitiness balanced with bitterness and spice.
