Bright and boldly structured, this Coratina is a classic expression of the variety: intense, bitter, and pungent in perfect equilibrium. The nose bursts with crisp green apple and green almond, leading into a complex chorus of bitter notes—radicchio, olive leaf, green tea, mint, and fennel.
On the palate, these layers build to a powerful finish of capsicum and chili pepper, capped by the lingering warmth of horseradish. Robust yet refined, this is a high-polyphenol, early-harvest EVOO designed to stand up to grilled meats, hearty greens, aged cheeses, and boldly flavoured Mediterranean dishes.
| 1,2 DAGS | 88.1 |
| Oleic | 77.13 |
| Acidity | .12 |
| Peroxides | 4.2 |
| Polyphenols | 726 |
For 1 portion or 5 oz of meat, use 1 tbsp of Oil and 1 tbsp of Oil Balsamic. Seal together in a container and let stand 30 minutes or longer.
Drizzle 1 tsp of Balsamic over every one 1 cup of fresh cut fruit.
Drizzle 1 tsp of Extra Virgin Olive Oil or Flavoured Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.
Use 1 tbsp of Olive Oil for 1 cup rice to 1.5 cups water. Toss with finished pasta 1 tbsp of Olive Oil for every one cup of pasta. For roasted potatoes use 1 tbsp of Olive Oil. For 1 portion of mashed potatoes (5 pounds peeled and mashed) use 1/4 cup of Extra Virgin or Flavoured Olive Oil.
Use 1 tbsp of Olive Oil and 1 tbsp of Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.
Use ratio of 2/3 Olive Oil to 1 part Butter when baking for a healthier and moist result. Drizzle a teaspoon of balsamic on ice cream, yogurt or cake for an added flavour shot!
Crafted from our collection of oils & vinegars, our recipes will inspire you to bring exciting new flavours to your table.
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