Coratina
Coratina is an Italian olive variety that originally - hence the name - comes from the Apulian Corato . It is often harvested in the Bari area , but also in the rest of Puglia, and processed into olive oil . It is one of the most important olive varieties among the 538 varieties in Italy. The trees have gray-green leaves. Thanks to a high proportion of polyphenols , the olive has a peppery taste. It has also been grown in California for a few years, and before that in Australia . Their advantage over the Spanish Arbequina is their different harvest times.
The tree that produces this variety cannot reproduce on its own, so it needs pollinators . These include Cellina di Nardò , Ogliarola , Frantoio and Moraiolo . Coratina itself is also used as a pollinator, but only for the Ogliarola barese variety .
literature
- Giangiacomo Beretta, Giancarlo Aldini, Roberto Maffei Facini: Antioxidant Activity of Solid Olive Oil Residues from Olea europaea 'Coratina' Cultivar , in: Victor R. Preedy, Ronald Ross Watson (Eds.): Olives and Olive Oil in Health and Disease Prevention , Academic Press, 2010, pp. 943-949.
supporting documents
- ↑ Luana Ilarioni, Primo Proietti: Olive tree cultivars , in: Claudio Peri (Ed.): The Extra-Virgin Olive Oil Handbook , John Wiley & Sons, 2014, p. 61.
- ↑ California Agriculture 65 (2011), p. 39.
- ↑ Luana Ilarioni, Primo Proietti: Olive tree cultivars , in: Claudio Peri (Ed.): The Extra-Virgin Olive Oil Handbook , John Wiley & Sons, 2014, ISBN 978-1118460450 , p. 65.