�� Ultra-Premium Extra Virgin Olive Oil Coratina Ultra-Premium Extra Virgin Olive Oil Medium • Italy • November 2025 Harvest This Italian Coratina Ultra-Premium Extra Virgin Olive Oil is bold, expressive, and exceptionally rich in naturally occurring antioxidants. Produced from early-harvest olives and fully lab tested for freshness and quality, it delivers vibrant notes of Granny Smith apple peel, fresh arugula, and creamy green almond with a lingering peppery finish. �� Single Cultivar �� November 2025 Harvest �� Lab Tested �� Cold Extracted ���� Italy �� 384 ppm Biophenols �� Quick Specs Cultivar: Coratina Origin: Italy Harvest: November 2025 Intensity: Medium Extraction: First cold extraction Source: Single-origin olive oil Quality Assurance: Fully lab tested for freshness, purity, and quality �� Why This EVOO Is Ultra-Premium Single-varietal Italian Coratina harvested at peak freshness Rich biophenol content: 384 ppm Outstanding freshness marker with 94% DAGs Extremely low PPP at <0.6% High oleic acid value of 76% Bold, balanced flavor verified by professional taste panel assessment �� Tasting Notes Coratina is celebrated for its bold personality and complex green flavor profile. This Italian harvest opens with vibrant notes of Granny Smith apple peel and fresh arugula before moving into a creamy green almond finish accented by pronounced pepper. Moderate bitterness and a lingering peppery finish give this oil the structure Coratina lovers seek out. �� Intensity: 6.0 / 10 �� Delicate Robust �� From Grove to Bottle Freshness begins in the grove. Ultra-premium extra virgin olive oil is made from carefully harvested olives and evaluated through both laboratory chemistry and professional sensory assessment to confirm quality, freshness, and flavor integrity. �� What Does Ultra-Premium Mean? The Ultra-Premium (UP) Standard identifies extra virgin olive oils that exceed basic EVOO requirements through stricter chemistry, freshness, sensory, and quality benchmarks. UP oils are lab tested, harvest dated, and evaluated for freshness markers such as Free Fatty Acids (FFA), Peroxide Value (PV), DAGs, PPP, antioxidant content, flavor integrity, and overall quality. Unlike many mass-market olive oils, ultra-premium oils are selected for traceability, freshness, chemistry, and sensory performance. �� Lab Verified Olive Oil Chemistry This Coratina Ultra-Premium Extra Virgin Olive Oil was first pressed, cold extracted, and fully lab tested to verify freshness, purity, antioxidant content, flavor intensity, and cooking performance. Its rich biophenol content, excellent DAGs value, and extremely low PPP help explain why this oil qualifies as ultra-premium. Ultra-Premium Analytics Snapshot 384Biophenols ppm 76%Oleic Acid 0.21%Free Fatty Acid 9.0Peroxide Value <0.6%PPP 94�Gs 4645Squalene ppm 222Alpha-Tocopherols ppm ~379°FSmoke Point Professional Taste Panel Assessment Fruitiness 0–8 intensity scale Bold Green Fruit 5.3 / 8 �� LOWMEDIUMHIGH Fruitiness reflects the aromatic character of fresh olives, including green apple peel, arugula, herbal, grassy, or almond-like notes. Bitterness 0–8 intensity scale Moderate Bitterness 3.3 / 8 �� LOWMEDIUMHIGH Bitterness is a natural positive attribute in fresh extra virgin olive oil and is often associated with phenolic content. Pungency 0–8 intensity scale Peppery Finish 3.5 / 8 �� SMOOTHPEPPERYROBUST Pungency is the peppery sensation in the throat and is a prized marker of fresh, phenol-rich extra virgin olive oil. Core Freshness, Health & Quality Markers Biophenols / Polyphenols Antioxidant content • higher is better High Antioxidant Content 384 ppm �� LOWUP MIN 150 ppmELITE Biophenols are naturally occurring antioxidant and anti-inflammatory compounds associated with freshness, oxidative stability, peppery intensity, and many of the health benefits linked to high-quality extra virgin olive oil. Free Fatty Acids / FFA Freshness & olive condition • lower is better Ultra Low Acidity 0.21% �� EXCELLENTUP MAX ≤ 0.3%POOR Lower free fatty acid values indicate healthier olives, careful harvesting, clean extraction, and superior freshness. Oleic Acid Monounsaturated fat content • higher is better Stable Fatty Acid Profile 76% �� LOWHIGH STABILITYELITE Oleic acid is the primary monounsaturated fat in olive oil and contributes to oxidative stability, shelf life, and nutritional quality. Peroxide Value / PV Primary oxidation marker • lower is better Fresh & Stable 9.0 �� FRESHUP MAX ≤ 9OXIDIZED PV measures early oxidation. Lower values indicate a fresher oil with better oxidative stability. PPP / Pyropheophytins Heat & degradation marker • lower is better Minimal Heat Exposure <0.6% �� EXCELLENTUP MAX ≤ 5%AGED Very low PPP values suggest minimal heat exposure, limited aging, and careful storage. DAGs Freshness Index Freshness & heat exposure • higher is better Exceptional Freshness 94% �� AGEDUP MIN ≥ 90%EXCEPTIONAL DAGs decline with time and heat exposure. Higher values indicate exceptional freshness and careful handling. Squalene Naturally occurring antioxidant compound Antioxidant Support 4645 ppm �� LOWSTRONGELITE Squalene is a naturally occurring antioxidant compound found in olive oil that contributes to freshness, stability, and nutritional value. Alpha-Tocopherols / Vitamin E Natural antioxidant content Vitamin E Rich 222 ppm �� LOWHIGHELITE Alpha-tocopherols are vitamin E compounds that support oxidative stability and contribute to olive oil’s antioxidant profile. Cooking Performance Smoke Point Cooking performance indicator Strong Cooking Performance ~379°F �� LOW~379°FHIGH HEAT Fresh EVOO with low degradation markers and strong antioxidant content performs well for everyday cooking, sautéing, roasting, and finishing. �� Grilled SteakDrizzle over sliced grilled steak, lamb, or hearty proteins just before serving to highlight its peppery finish. �� BruschettaPair with tomatoes, garlic, basil, and crusty artisan bread for a bold Italian-style appetizer. �� Roasted VegetablesUse with roasted potatoes, mushrooms, peppers, eggplant, or root vegetables for deeper flavor. �� Artisan BreadServe with crusty bread, sea salt, cracked pepper, and a splash of traditional balsamic. ��️ Food Pairings This medium-intensity Italian Coratina pairs beautifully with grilled steak, roasted vegetables, bruschetta, hearty soups, rustic pasta dishes, crusty artisan bread, aged cheeses, roasted mushrooms, and tomato-forward dishes. Its green apple, arugula, almond, and pepper notes give it enough structure for bold foods while still working beautifully as a finishing oil. �� Perfect Traditional Balsamic Vinaigrette Ingredients: 3 Tbsp Coratina Ultra-Premium EVOO 1 Tbsp EVOO Marketplace Traditional 18-Year Barrel-Aged Dark Balsamic 1 tsp Dijon mustard Pinch of sea salt Fresh cracked black pepper Directions: Whisk the balsamic and Dijon together. Slowly drizzle in the Coratina while whisking until emulsified. Season with sea salt and black pepper. Perfect for: �� mixed greens, �� tomato salads, �� burrata, �� steak salads, and �� roasted vegetables. �� Heat Applications Coratina is well suited for moderate heat cooking, sautéing, roasting, and finishing. Its strong antioxidant profile and low degradation markers support excellent everyday cooking performance. �� Storage & Freshness Store tightly capped in a cool, dark cabinet away from heat and direct sunlight. For best flavor and nutritional quality, enjoy within several months of opening and within one year of harvest. ���� Recipe Ideas Use Coratina for steak salads, roasted vegetables, pasta with bitter greens, tomato bruschetta, bean soups, grilled bread, and hearty vinaigrettes. Explore recipes Tips & Tricks �� Nutritional Information Extra virgin olive oil is a single-ingredient food made from fresh olives. It contains no sugar, no sodium, and no cholesterol. Like all oils, it is calorie-dense and should be used as desired for flavor, finishing, and cooking. For detailed serving information, refer to the Nutrition Facts label.
