Coratina extra virgin olive oil has been included in the 16 Apulian products of the regional PAT - Traditional Agri-food Product list. The brand identifies production characteristics linked to traditions and peasant culture, offering the consumer guarantees in terms of the typicality of the product.
Great pride on the part of Unapol president Tommaso Loiodice (in the picture) Coratino DOC, which states: "the entry of our precious Coratina extra virgin olive oil into the PAT, the Traditional Agri-Food Products, is a recognition due to a product that has been able to stand out in the vast panorama of Italian cultivars. This means that over the years, also thanks to incessant promotion and dissemination work, Coratina's Evo has carved out a place of honor on the tables of the most demanding palates and in the renowned cuisines of great international chefs. A collective effort, which brings credit to the entire supply chain: farmers, cooperatives, mill workers, producers, associations, product organizations and institutions. An ambitious goal finally achieved, which places our coratina extra virgin olive oil among the elite Apulian agri-food products".
This recognition requires, according to the Unapol president, in a positive olive growing yearlike the one still underway, not to let our guard down but to continue and encourage the work of valorisation and promotion of the Coratina cultivar, underlining the concept that for the consumer the purchase of a quality extra virgin oil, especially if from the Coratina cultivar represents an investment and not a cost because it is good for your health.
Coratina is a cultivar widespread and cultivated throughout the countryside of northern Bari and this represents a further added value because it makes it an ambassador of a large territory whose history is proudly linked to Frederick II. Coratina extra virgin olive oil is characterized by its unmistakable taste, with a high level medium/intense fruity, bitter and spicy, with a prevailing hint of fresh almond and light sensations of grass/leaf and artichoke. The history of this variety has ancient origins, it was mentioned for the first time with the name "oliva a racimolo" (or a racioppe, from the dialect 'bunch') by the doctor and agronomist Giovanni Presta in his text Memory around sixty-two different oil samples, presented to the majesty of Ferdinand IV, king of the Two Sicilies. Then it was Frrof. Girolamo Caruso, at the end of the 800th century, to definitively place this variety in the municipality of Corato, from which it would then see a rapid spread between the provinces of Bari, BAT and Foggia.
“A record – concludes Loiodice – which must make us understand how teamwork is necessary to open up new growth prospects, also and above all in terms of conquering new national and international markets. Only in this way will the hard work of our farmers be properly repaid, and will the right value be recognized in a lasting way for an excellent product that is among the most representative of our rural world".
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