Organic Extra Virgin Olive Oil

Every day, we guarantee you the excellence through our work. The quality of our oil, for example, is guaranteed by severe inspections along the entire production process, by analysis and by traceability of the supply chain.

During the phase that preceeds the extraction of the oil, inspections are made to check the status of pest attacks of the trees and of the fruits, to guarantee the maximum quality at the time of harvest. It’s made by mechanical means and by hand, to preserve the integrity of the fruits. The olives are then quickly transferred to the oil mill for crushing. The cold extraction is made in temperatures below 25°C. The process involves a passage in different machines, all without any human intervention to avoid product contamination. At the exit of the separator, the oil passes through steel tubes into tanks of the same material; the quality is assured!
Each lot of oil is tasted to evaluate the quality. Then the oil is conserved in a temperature between 14°C and 16°C, to preserve its freshness and its fragrances.

The variety of Coratina olives (historically cultivated around the city of Corato) is widely spread in Puglia, especially in the province of Bari. It’s a native variety of Puglia and it’s the best cultivated variety present on the italian territory. The extracted oil is precious, the best one from health and sensory standpoint, because of it’s polyphenol richness, the natural antioxidants preserving the quality are so good for our body. The presence of linolenic acid, benefits our immune system, it has anticarcinogenic properties, reduces cholesterol and prevents cardiovascular diseases.
The oil we obtain is green, with shades of yellow and a green olive smell with evident hints of almond. The taste shows a strong touch of bitterness, along with a good and spicy aftertaste of artichoke and almond.

The Coratina olives have a low yield and a high quality of the oil is obtained, it takes 6 kg of olives to make just a litre of oil. It’s necessary to pick the olives at the right ripeness, intermediate between the green olive and the mature one. In that moment, you have the maximum product quality pike, it will be fresh, perfumed, bitter and spicy at the right point. The sensations of bitterness and the tingling in the throat, indicate that the oil is very rich of polyphenols, i.e. lots of wellness for our body. The fruity scent is an asset, reminding of the smell and of the taste of healthy and fresh fruit, picked at the right stage of ripeness.

The extravergin Coratina olive oil has an intermediate level of unsaturation and a rich supply of antioxidants (polyphenols, tocopherols, etc.). It’s one of the most stable greases to thermal oxidation and is, therefore, to be preferred when frying, because it doesn’t release unhealthy carcinogens. With it’s high smoke point, it allows you to obtain excellent fries.

The extravergin Coratina olive oil is more digestive than animal origin greases. As a matter of fact, it’s indicated for pregnant women, children, old people and for all-aged persons, because it assures a fundamental vitamine supply for the well-being of body and mind.

An extravergin Coratina olive oil preserved correctly, remains unaltered for at least 18 months. During the conservation, it tends to go from green to yellow, loosing its clorophylls and decreasing its fruity, bitter and spicy characteristics, because it’s a fully natural product.

Due to the oil’s particular chemical composition, to preserve the organoleptic qualities and the nutritional values, it’s necessary to follow precise rules of conservation. The conservation period is determined by the intrinsic features of the oil, i.e. the presence of polyphenols, and by the preservation methods. The Coratina oil is the only one able to resist for a long time, thanks to the polyphenol richness. Oxygen, light exposure, water and heat, are factors that can accelerate the process of alteration. The optimal conservation temperature is between 14°C and 16°C, warmer temperatures cause the oxidation of the double bonds of the unsatured fatty acids. Lower temperatures freeze the oil and cause a quick loss of the fine features. The just extracted oil is muddy because it’s rich of colloids, natural suspensions that are absolutely not negative for the oil. By time, they sink to the bottom. If the oil is to be conserved for a long period, it’s preferable to filter it through a table-cloth, to better preserve its features.

Available sizes:
100% Organic extravergin olive oil
250 ml (glass bottle)
500 ml (glass bottle)
750 ml (glass bottle)
3 l (tin container)
5 l (tin container)

100% Naturally flavoured organic extravergin olive oil (rosemary, mint, oregano, chilli pepper, chilli pepper in flower, myrtle, laurel)
100 ml (glass bottle)

100% Italian Bio/Organic



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