Chilean Coratina

Here she is folks… our first ever Chilean Coratina… and she is pungent and astringent!

Savory vegetal notes of fresh parsley, spicy watercress, hints of tobacco leaf, green pear and green melon.

This EVOO is one for the books. Great for all cooking purposed due to the antioxidant rich profile. A sharp pepper finish with noticeable bitterness.  If you like something with FLAVOR and a strong tasting profile… this one is for you.

2024 Silver Medal Winner Olive Japan

Harvest Date: May 2024
Country of Origin: Chile
Intensity: Robust
Fruitiness: 5.0  Bitterness: 4.0  Pungency: 4.0

Chemistry: Biophenols: 551.6 ppm
DAGs: 95.8
Oleic Acid: 79.4
FFA: .16
Peroxide Value: 3.3

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Description

Oliva! Chilean Coratina Extra Virgin Olive Oil contains no additives, no chemicals, & no preservatives. All are from the most recent harvest.

Ingredients: 100% Coratina Olives from Chile.

Chemistry Breakdown

Biophenols (Antioxidant like substances naturally occurring in EVOO) – Phenols extend shelf life and determine the ‘style’ of the oil in terms of bitterness and pungency. Generally, the higher the biophenols, the more ‘pepper’ and ‘bitterness’.

DAGS (Diacylglycerol) – Indicates the age of the olive oil. An EVOO should have a DAGs content of 85% of higher. The higher the score, the fresher the oil. DAGs will drop 20-30% per year depending on storage conditions and FFA. They are highly influenced by heat, but not light.

FFA (Free Fatty Acid) – Indicates the condition of the fruit at the time of the crush. An oil must range from 0.0 – 0.8 (8%) to be considered Extra Virgin. A low FFA is desired, and means the amount of time between the harvest and the crush was minimal. In addition: the lower the FFA, the higher the smoke point.

Oleic Acid (Mono-Unsaturated Omega-9 Fat) – The higher the percentage, the better resistance to oxidation. Higher levels help keep it fresher for longer, preventing the formation of per-oxidized (rancid) fats.

PV (Peroxide Value) – Measurement of rancidity by exposure to oxidation, light and heat. The PV must be equal or less than 20 and is responsible for color and aroma changes as the oil oxidizes. A low PV is always desired.

Nutrition Info

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