Why a Spanish Coratina Olive Oil Turned Heads at an olive oil masterclass in Italy
One of the best things about running Sarah & Olive is sourcing exceptional extra virgin olive oil.
While I don't travel to Spain as often as you might imagine, I do spend a lot of time visiting producers, attending harvests and meeting the people behind the oils I stock. Over the last few years I've also made a conscious effort to deepen my knowledge by spending time with some of the world's leading olive oil experts, professional tasters and producers.
Earlier this year, I attended a masterclass in Italy with Maria Paola Gabusi (known to most olive oil professionals simply as Maripà), head panel taster for the prestigious Leone d'Oro awards. Over the course of a week we tasted oils from different countries, varieties and production styles.
Among all the excellent oils we sampled, one stood out immediately. Not because it was Italian because it wasn't. It was a Spanish Coratina.
What Is Coratina Olive Oil?
Coratina is an olive variety traditionally associated with Puglia in southern Italy. It is famous for producing some of the world's most robust, intensely flavoured and polyphenol-rich extra virgin olive oils.
Coratina oils are typically characterised by:
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Pronounced bitterness
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A strong peppery finish
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Green almond notes
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Olive leaf and herbaceous aromas
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Exceptionally high polyphenol content
For lovers of bold Picual olive oils, Coratina often feels familiar while offering a slightly different flavour profile.
Because the variety is so closely associated with Italy, finding a serious Spanish Coratina is extremely unusual.
The Spanish Coratina That Everyone Was Talking About
When I heard that Oleícola Jaén, one of Spain's most respected producers, had produced a Coratina olive oil in the heart of Andalucía, I was immediately interested.
The result is Vizconde de Almansa Coratina, an early harvest extra virgin olive oil that manages to capture everything people love about Coratina while retaining the precision and freshness that Spanish producers do so well.
If you're already a fan of high-quality Picual oils, there's a very good chance you'll enjoy this.
The intensity is certainly there, but instead of dominant tomato leaf notes, I found layers of green almond, olive leaf, fresh herbs and artichoke.
What impressed me most, however, was the balance.
This is a powerful oil, but it remains beautifully structured and elegant.
It also boasts an impressive polyphenol count of 729 mg/kg, making it an excellent choice for anyone seeking a high-polyphenol extra virgin olive oil.
The distinctive peppery finish lingers at the back of the throat. This is exactly the characteristic so many olive oil enthusiasts look for when tasting freshly harvested oils.
Shop Vizconde de Almansa Coratina Now
Coratina vs Picual: What's the Difference?
As a general rule:
Picual tends to show more green tomato, tomato vine and fig leaf characteristics.
Coratina often leans more towards green almond, olive leaf, artichoke and fresh herbs.
Both varieties are capable of producing exceptional high-polyphenol extra virgin olive oils with remarkable stability and depth of flavour.
For many olive oil lovers, choosing between them comes down to personal preference rather than quality.
A Very Different Discovery: Don Remigio Royal
Another oil that caught my attention during the trip could not have been more different.
Don Remigio Royal is made from Royal, one of Spain's rarest olive varieties.
Where Coratina is bold and commanding, Royal is elegant and understated.
It is wonderfully smooth, with notes of green apple, fresh herbs and almond together with a softness that makes it incredibly easy to love.
This is the sort of oil I find myself reaching for when I don't want the olive oil to dominate a dish but rather bring everything together.
I used it recently with Irish asparagus, lemon and Parmesan and it was exactly what the dish needed — present enough to enhance every ingredient without ever stealing the show.
Discovering New Olive Oils
One of the privileges of working directly with producers and spending time in the olive oil world is discovering oils that most people would never encounter otherwise.
Sometimes those discoveries confirm what you already know and occasionally they challenge it. A Spanish Coratina was definitely one of those moments and I'm delighted to be able to share it with Sarah & Olive customers.
Frequently Asked Questions
What is Coratina olive oil?
Coratina is an olive variety originally from Puglia in southern Italy. It is famous for producing exceptionally robust extra virgin olive oils with intense flavour, pronounced bitterness and a distinctive peppery finish. Coratina oils are also known for their naturally high polyphenol content.
Why is a Spanish Coratina unusual?
Coratina is traditionally associated with Italy, so seeing it grown and produced successfully in Spain is relatively rare. That's why the Vizconde de Almansa Coratina caught the attention of olive oil professionals at the masterclass I attended in Italy. It combines the characteristically bold nature of Coratina with the freshness and precision that Spanish producers are known for.
Is Coratina olive oil high in polyphenols?
Yes. Coratina is widely recognised as one of the olive varieties capable of producing very high levels of polyphenols. Polyphenols are naturally occurring plant compounds that contribute to an olive oil's bitterness, pepperiness and stability. The Vizconde de Almansa Coratina has a measured polyphenol count of 729 mg/kg.
What does Coratina olive oil taste like?
Coratina olive oil is typically bold, complex and intensely flavoured. Common tasting notes include green almond, olive leaf, fresh herbs and artichoke. Most Coratina oils also have a noticeable peppery sensation at the back of the throat, which many olive oil enthusiasts associate with freshness and high polyphenol content.
Coratina vs Picual: which is better?
Neither is better – they're simply different.
Picual often shows flavours of green tomato, tomato vine and fig leaf, while Coratina tends to lean towards green almond, olive leaf, herbs and artichoke. Both varieties can produce exceptional early-harvest extra virgin olive oils with high levels of polyphenols and excellent stability.
Many olive oil lovers enjoy both, choosing between them depending on the dish and the flavour profile they prefer.
What foods pair well with Coratina olive oil?
Because of its bold personality, Coratina works particularly well with:
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Tomato salads
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Bruschetta
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Grilled vegetables
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White beans and lentils
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Steak and grilled meats
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Mature cheeses
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Bitter leaves such as rocket and radicchio
It's also a fantastic finishing oil when you want the olive oil to be part of the conversation rather than simply sitting quietly in the background.
What is Royal olive oil?
Royal is one of Spain's rarest native olive varieties and is grown primarily in the Sierra de Cazorla region of Jaén. Compared with Coratina or Picual, Royal tends to produce softer, more delicate oils with elegant flavours and lower bitterness.
What does Royal olive oil taste like?
Royal olive oil is typically smooth, balanced and approachable. Depending on the producer, you may find notes of green apple, almond and fresh herbs together with a gentle sweetness and very little bitterness.
It is an excellent choice for people who enjoy extra virgin olive oil but prefer a softer style.
What foods pair well with Royal olive oil?
Royal olive oil shines in dishes where balance is important. I particularly enjoy it with:
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Asparagus
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Delicate salads
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White fish
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Fresh cheeses
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Spring vegetables
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Simple pasta dishes
It's the sort of oil I reach for when I want to bring a dish together without overpowering it.
What makes early-harvest olive oil different?
Early-harvest olive oil is made from olives picked earlier in the season while they are still predominantly green. This typically results in more vibrant flavours, greater freshness and higher levels of polyphenols than oils produced from riper fruit.
For many olive oil enthusiasts, early-harvest extra virgin olive oil represents the most exciting expression of an olive variety and producer.
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ABOUT AUTHOR
Sarah Merrigan
Chef, food writer, sustainable food entrepreneur and soon-to-be olive oil sommelier. Passionate about introducing Ireland to the finest premium Spanish olive oil crafted by producers who share my dedication to excellence.
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