Guglielmi Le Monocultivar Coratina 100ML Sample
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This extreme-intensity extra virgin olive oil produced from Coratina olives has notable aromas of grass and artichoke. Gold award winner in 2024 from NYIOOC. Try pairing with fried fish and roasted/grilled veg.
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Extra Virgin 3.38 fl oz (100ml)
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
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Varietals: Coratina
There are hundreds of olive tree varieties, each with its own distinct taste and aromas.
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Intensity: Extreme
Intensity correlates to the amount of bitterness and/or pungency experienced when consuming an extra virgin olive oil. An olive oil with little bitterness that creates little to no sensation in the back of the throat is considered mild. A very bitter olive oil that causes a slight burning or spicy sensation in the mouth and throat is robust. We rate intensity between 5 values: Mild, Medium, Medium Robust, Robust and Extreme.
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Polyphenols (mg/kg): 761
Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.
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Acidity (%): 0.12
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
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Harvest Date: Fall 2023
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Pairs Well With
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Fried Fish
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Roasted/Grilled Veg
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Grilled Meat
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Aged Cheese
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Legumes/Pulses
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Pizza
Coratina is the symbol of the olive tree in Puglia.'
Crushed from 100% Coratina variety olives grown in Northern Puglia, Le Monocultivar Coratina is the extra virgin olive oil for those who love the strong characters; this oil is queen among the cultivars of Italy for the high content of polyphenols. The olives are harvested during the first weeks of October and crushed within two hours for an intense fruity oil that is unforgettable on the palate. Its intriguing taste, harmoniously balanced between bitterness and spicy, preserves all its power alongside aromas of the freshly cut grass, hints of artichoke and tomato, and a final spicy aftertaste that recalls the scents of the countryside.
The latest oils from Olio Guglielmi, the “Le Monocultivar” line was born from the desire to let consumers experience Puglia through the three most representative cultivars of the region: Coratina, Peranzana and Ogliarola. They come to life on the label with evocative characters that express the organoleptic characteristics of the oil. The oils are indeed so precious that each year production is limited to only 6,000 half liter bottles.
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2024NYIOOC Gold
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2022Olive Japan Gold
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2020EVOOLEUM Silver
Olio Guglielmi
Located in the renowned production area of Andria, Puglia in the Castel del Monte territory, Fratelli Guglielmi and his family have been producing outstanding extra virgin olive oils since 1954.
Combining both tradition and modern technology with careful attention to every stage of the cultivation and production process, Fratelli Guglielmi produces extra virgin olive oils of the highest quality, pressing their olives no more than 12 hours after harvesting. Thanks to the care and passion for the land and its fruits, the Guglielmi family continues to gain recognition for their outstanding oils.
Recent International Awards
Awarded by accredited organizations.
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2024NYIOOC Gold
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2022Olive Japan Gold
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2020EVOOLEUM Silver
Olio Guglielmi
Located in the renowned production area of Andria, Puglia in the Castel del Monte territory, Fratelli Guglielmi and his family have been producing outstanding extra virgin olive oils since 1954.
Combining both tradition and modern technology with careful attention to every stage of the cultivation and production process, Fratelli Guglielmi produces extra virgin olive oils of the highest quality, pressing their olives no more than 12 hours after harvesting. Thanks to the care and passion for the land and its fruits, the Guglielmi family continues to gain recognition for their outstanding oils.
