Peruvian Coratina Extra Virgin Olive Oil

Peruvian Coratina Extra Virgin Olive Oil

A robust, early-harvest single varietal EVOO cold-pressed in April 2026 from Coratina olives grown in Peru. Coratina is an Italian variety traditionally grown in Puglia, prized worldwide for its exceptionally high polyphenol density, now also thriving in Peru's coastal olive regions.

At 606.8 ppm biophenols, this oil delivers serious antioxidant density — one of the highest counts in the Redstone range — with a distinctly fiery, structured character prized by serious olive oil drinkers.

Olive Variety & Origin — Single varietal Coratina olives, Peru. Early-harvest, April 2026 crush. Cold-pressed shortly after harvest to preserve polyphenol density and freshness. Peru's coastal desert valleys, irrigated by Andean runoff, provide the dry heat and mineral-rich soil that give Peruvian EVOO its increasingly recognized reputation among New World olive oil producers.

Flavor Profile — Bold and structured. Opens with notes of fiery arugula, moving into sweet anise through the mid-palate. The finish is pronounced and lingering pepper. Despite its high biophenol count, this Coratina scores moderately on our taste panel (4.0 fruitiness, 3.0 bitterness, 3.0 pungency) — serious polyphenol density without overwhelming bitterness.

Certification & Chemistry — UP Certified Ultra Premium. Biophenols: 606.8 ppm. FFA: 0.31. Peroxide: 4.43. PPP: <0.6. A-Tocopherols: 307.8. Oleic Acid: 71.76%. DAGs: 94.7 — confirming genuine freshness and integrity from harvest to bottle. Squalene: 4,705.7. Early-harvest production.

Available Sizes — 200 mL · 375 mL · 750 mL

Storage — Store in a cool, dark place away from heat and direct sunlight. Best consumed within 18 months of the April 2026 crush date.

Smoke Point: 370°F. For maximum flavor and biophenol benefit, use raw as a finishing oil rather than for high-heat cooking.

Type — Single varietal extra virgin olive oil (EVOO) — Peruvian Coratina, early-harvest

606.8 ppm biophenols places this oil among the highest-polyphenol EVOOs in the Redstone collection — because oils at this concentration require early harvest timing and specific growing conditions that cannot be engineered on demand. At this level, Peruvian Coratina is not merely a well-made cooking oil — it is a functional food with health credentials that clinical research has specifically studied and validated.

Heart health — At 606.8 ppm biophenols, this oil delivers oleocanthal and oleacein — the two most studied cardiovascular polyphenols in olive oil — at a concentration well above the general health benefit threshold. Both compounds are shown to support healthy cholesterol levels, reduce blood pressure, protect endothelial function, and support cardiovascular health in ways that the European Food Safety Authority has authorized specific health claims for. At 606.8 ppm, a single tablespoon delivers a substantial polyphenol dose.

Antioxidant-rich — At 606.8 ppm, this oil is more than double the 250 ppm threshold associated with significant clinical antioxidant activity, and roughly three times the 200 ppm general health benefit recommendation. The early-harvest timing is the key variable: polyphenol concentration in olives peaks when the fruit is green and unripe, then declines steadily as the olive ripens. Harvesting early captures more of that peak and preserves it through cold-pressing shortly after harvest.

Anti-inflammatory — Oleocanthal at 606.8 ppm concentration delivers a strong natural anti-inflammatory effect through diet. The pronounced peppery finish you experience when tasting this oil neat is oleocanthal's direct sensory signal. Research published in leading journals has linked high-polyphenol EVOO consumption to reduced markers of chronic systemic inflammation, improved inflammatory biomarkers, and measurable reduction in oxidative stress — effects that are concentration-dependent, and 606.8 ppm delivers them at a substantial dietary level.

Where 606.8 ppm Coratina stands in the collection:
606.8 ppm vs. the collection — this places Coratina in the upper tier of the Redstone range, above the Portuguese Cobrançosa (507 ppm) and Peruvian Barnea (412.5 ppm), and well above the Chilean Arbequina (270.8 ppm), though below the Tunisian Chetoui (733.3 ppm) —

Redstone's second-highest-polyphenol oil

606.8 ppm vs. the market — most grocery store EVOOs test 50–150 ppm; most premium EVOOs reach 200–400 ppm; 606.8 ppm places this oil well into the elite tier occupied by very few commercial products

Early-harvest advantage — polyphenol concentration in olives is highest when the fruit is green and immature; harvesting at this point captures more of that peak before ripening dilutes the polyphenol density; the trade-off is lower oil yield, which is why early-harvest oils are rarer and more expensive

Coratina's natural intensity — the Coratina variety is naturally one of the highest-polyphenol olive varieties known, yet this oil scores only moderately on bitterness and pungency (3.0 each) — delivering serious antioxidant density without the sharpest end of the flavor spectrum

DAG score 94.7 — UP Certified freshness verification confirming this biophenol count is intact and the oil is genuinely fresh, not degraded

Daily health supplement use — at 606.8 ppm, this oil works well as a daily finishing drizzle for its concentrated functional benefits — 1–2 tablespoons per day delivers a substantial polyphenol intake
100% pure, single varietal, early-harvest, cold-pressed EVOO. No blending, no additives, no refinement.

Olive Oil Nutrition Facts – Per Serving

See Extra Virgin Olive Oil Nutrition Chart

Olive Oil Nutrition Facts – Per Serving
Serving Size: 14.175g (1 tablespoon) | Servings Per Container: 25
Calories: 120
Total Fat 14g — 18% Daily Value
Saturated Fat 2g — 10% Daily Value
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 0mg — 0% Daily Value
Sodium 0mg — 0% Daily Value
Total Carbohydrate 0g — 0% Daily Value
Dietary Fiber 0g — 0%
Total Sugars 0g
Includes 0g Added Sugars — 0%
Protein 0g — 0% Daily Value
Vitamin D 0mcg — 0%
Calcium 0mg — 0%
Iron 0mg — 0%
Potassium 0mg — 0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Why Our Olive Oil Fat Profile Matters for Your Health
With 120 calories per tablespoon, our olive oil delivers 14g of total fat — predominantly 10g of heart-healthy monounsaturated fat (MUFAs), the type associated with cardiovascular wellness and the foundation of the Mediterranean diet. It contains zero cholesterol, zero sodium, zero carbohydrates, and zero sugars, making it an ideal choice for keto, paleo, low-sodium, and heart-healthy lifestyles.

Learn More About Olive Oil Quality & Nutrition

Olive Oil Over View

USDA Olive Oil Grades & Quality Standards – Official U.S. Government Guide.

Ultra-Premium Extra Virgin Olive Oil Production Requirements – UP Standard

Excellent finishing oil for grilled meats, roasted vegetables, and hearty soups. Try it drizzled over a bold grain salad, or as the base of a peppery vinaigrette for bitter greens like arugula or radicchio.

On the palate

Peruvian Coratina opens boldly — notes of fiery arugula announce themselves immediately, sharp and green. Sweet anise follows close behind, adding a herbal, faintly licorice-like sweetness that balances the arugula's heat. The finish is pronounced and lingering pepper, building steadily rather than arriving all at once. Despite carrying 606.8 ppm biophenols — one of the highest counts in the Redstone range — this Coratina scores moderately on our taste panel (4.0 fruitiness, 3.0 bitterness, 3.0 pungency), delivering serious antioxidant density without the aggressive bitterness some high-polyphenol oils carry.

This is the oil for people who want maximum polyphenol impact without an overwhelming flavor experience. The oil you reach for when you want real health benefits and real flavor, without needing to build a whole dish around taming it.

What it pairs with

• Proteins — Grilled lamb, seared steak, roasted duck, grilled swordfish, braised short ribs
• Vegetables — Roasted broccoli, charred cauliflower, grilled eggplant, roasted Brussels sprouts, sautéed mushrooms
• Greens — Arugula, radicchio, watercress, endive — echoes the oil's own peppery, bitter-leaning character
• Legumes — Lentils, white beans, chickpeas — a classic pairing for robust Italian-style oils
• Carbs — Crusty ciabatta, bruschetta, fresh pasta, farro, rustic grain bowls
• Dairy — Aged pecorino, burrata, sharp provolone, fresh ricotta
• Cuisine styles — Italian, Mediterranean, Peruvian-Mediterranean fusion, Middle Eastern

Balsamic pairings from Redstone

At 606.8 ppm, this Coratina has the intensity to stand up to Redstone's boldest balsamics. Top pick: Traditional Balsamic for a classic robust EVOO pairing — the aged sweetness rounds out the pepper and anise notes beautifully.

The story behind Peruvian Coratina

Coratina is an Italian variety traditionally grown in Puglia, prized worldwide for its exceptionally high polyphenol density and structured, peppery character. This Peruvian-grown Coratina brings that same intensity to Peru's coastal desert valleys, irrigated by Andean runoff, which provide the dry heat and mineral-rich soil behind Peruvian EVOO's growing reputation among New World olive oil producers.

This Coratina was harvested early, in April 2026, while the olives were still developing toward full ripeness. Early harvest trades some oil yield for a bolder, more structured flavor and higher biophenol density. At 606.8 ppm biophenols, this Coratina is one of the highest-biophenol oils in the entire Redstone range.

Cold-pressed shortly after harvest and UP Certified at a 94.7 DAG score, this oil's freshness and integrity are preserved from grove to bottle.

Best enjoyed raw

With a 370°F smoke point, this oil can handle light cooking, but its biophenol content and flavor complexity are best preserved and most enjoyable when used raw — as a finishing drizzle, in a vinaigrette, or added just after cooking rather than during.

Caring for your bottle

• Store in a cool, dark place — a pantry or cabinet away from heat and direct sunlight
• Keep away from light and heat, both of which degrade polyphenols and flavor over time
• Best consumed within 18 months of the April 2026 crush date for peak flavor and freshness
• Once opened, use within 60–90 days for optimal freshness
• Do not refrigerate — unnecessary and can temporarily cloud the oil
• Seal firmly and immediately after each use

Fresh Peruvian Coratina should smell fiery and green, with notes of arugula and anise. The pepper finish should be pronounced and lingering. If the aroma fades or turns dull, it has passed its prime.

What does Peruvian Coratina Extra Virgin Olive Oil taste like?

This Coratina EVOO opens with notes of fiery arugula, moves into sweet anise, and finishes with a pronounced, lingering pepper — bold and unmistakably robust.

Is Coratina considered a high-polyphenol olive oil?

Yes — at 606.8 ppm biophenols, this is one of the highest-polyphenol oils in the Redstone collection, well above the 250 ppm threshold associated with meaningful antioxidant benefits.

Where does this olive oil come from?

This EVOO is single-origin from Peru, cold-pressed from an early harvest crushed in April 2026.

What is the biophenol (polyphenol) count in this oil?

606.8 ppm biophenols — nearly four times what most grocery store olive oils contain, which typically test around 50–150 ppm.

Can I cook with this olive oil?

Yes, up to its 370°F smoke point, though for maximum flavor and polyphenol benefit, it's best used raw as a finishing oil rather than for high-heat cooking.

How long does this olive oil stay fresh?

Best consumed within 18 months of the April 2026 crush date, and within 60–90 days once opened for peak flavor.

What foods pair well with Peruvian Coratina EVOO?

Its bold, peppery profile pairs well with grilled meats, roasted vegetables, bitter greens like arugula and radicchio, and crusty bread for dipping.

Is this extra virgin olive oil certified?

Yes — it's UP Certified (Ultra Premium), confirming lab-verified freshness and quality standards beyond standard EVOO grading.