Coratina

Coratina olive is a variety that comes from Italy, more precisely from Puglia and southern Italy. As, as a rule, varieties from the southern warmer regions are more resistant to high temperatures than those that have settled in the northern regions, this is also the case with this variety. According to some research, it can survive at a temperature of even 50-52°C!
It gives short shoots of upright growth, solid at the base, thin towards the top. It is a highly valued oilseed. Also, the coratino olive is a foreign-fruited variety. It blooms with abundant pollen at the end of May and the beginning of June, while the fringe develops from March to mid-May. The time from flowering to harvest is 185 days. Its pollinators are Pendolino, Frantoio, Leccino and Oblica.
The Coratina olive tree is small with a dark gray bark, while its canopy is of medium luxuriance. It bears early, its leaves are long, bright green, and the fruit is medium to large, 4-5 years old, oval in shape. It is sensitive to cold and excess water in the soil, as well as to olive cancer, peacock eye and lead disease.
It is adaptable to poor soil and, despite it, gives birth regularly and abundantly. Also, it is adaptable to different climatic conditions. It is suitable for mechanical harvesting. It is a late variety and is accordingly harvested in December.
Yields 25% oil. Its oil has a pronounced fruity smell, sweet and spicy with a bitter aftertaste, rich in polyphenols and aromatic substances. All the beauty of this oil will come to the fore if you use it as a seasoning for baked fish and meat prepared on the grill, as well as for ready-made dishes, especially pasta, but it contributes most to the richness of taste in dishes with mushrooms.