Chilean Coratina Extra Virgin Olive Oil

Chilean Coratina Extra Virgin Olive Oil

A medium-intensity, ultra-premium single varietal EVOO cold-pressed in May 2026 from Coratina olives grown along Chile's coastal olive groves. Coratina is a varietal more commonly associated with intense bitterness and pungency, but this expression is tamed into a gentler, more approachable medium profile — layered green fruit and apple character without losing the varietal's structural backbone.

Olive Variety & Origin — Single varietal Coratina olives, Chile. Southern Hemisphere growing region, May 2026 harvest. Cold-pressed shortly after harvest to preserve biophenol content and aromatic profile.

Flavor Profile — Medium intensity, layered and green. Opens with prominent granny smith apple and green almond notes, moves into arugula on the finish, and closes with a distinctive Szechuan peppercorn sensation coupled with characteristic astringency.

Certification & Chemistry — UP Certified Ultra Premium. Biophenols: 335.5 ppm — solidly above the 220 ppm Ultra-Premium certification threshold. DAG freshness score: 94.0. Oleic Acid: 77.88%. Squalene: 5,331.0 ppm. Free Fatty Acids: 0.17%. Peroxide Value: 3.91 meq O2/kg. A-Tocopherols: 279.5.

Taste Panel Assessment — Fruitiness 4.3 · Bitterness 3.3 · Pungency 3.8 (10-point scale).

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 May 2026 crush date for peak flavor and freshness. Best used as a raw finishing oil to preserve the full biophenol benefit, though its 392°F smoke point also supports cooking use.

Type — Single varietal extra virgin olive oil (EVOO) — Chilean Coratina

At 335.5 ppm, Chilean Coratina's biophenol count sits solidly above the 220 ppm Ultra-Premium certification threshold and above the 200 ppm benchmark generally associated with meaningful health benefits from olive oil polyphenols. The 94.0 DAG score confirms these polyphenols are intact and the oil is genuinely fresh.

Heart health — Biophenols at this concentration, including oleocanthal and oleacein, are associated with supporting healthy cholesterol levels and contributing to the cardiovascular benefits central to the Mediterranean diet. The European Food Safety Authority has authorized specific health claims for olive oil polyphenols at concentrations this oil comfortably exceeds with normal culinary use.

Antioxidant-rich — At 335.5 ppm, this oil exceeds the 250 ppm threshold associated with significant clinical antioxidant activity. Biophenols such as hydroxytyrosol and tyrosol are among the most studied dietary antioxidants, helping protect cells from oxidative damage.

Anti-inflammatory — Oleocanthal, the compound responsible for the peppery, throat-catching sensation in fresh EVOO, has a documented anti-inflammatory action similar to ibuprofen at a molecular level. Research links high-polyphenol EVOO consumption to reduced markers of chronic inflammation.

Why 335.5 ppm Chilean Coratina matters:

• 335.5 ppm in context — grocery store EVOO typically tests 50–150 ppm biophenols; this oil comfortably exceeds that range and sits above the 220 ppm Ultra-Premium certification threshold
• 335.5 ppm within the collection — above the Chilean Arbequina at 270.8 ppm, below the Peruvian Barnea at 412.5 ppm and Peruvian Coratina at 606.8 ppm; a genuinely mid-range, food-friendly biophenol profile
• DAG score 94.0 — confirms the biophenol count is intact and the oil has not undergone meaningful degradation from harvest to bottle
• UP Certified standard — independent verification requiring chemistry, freshness, and sensory standards beyond basic extra virgin classification
• Chilean terroir — Chile's coastal growing regions, with their Mediterranean-adjacent climate and Southern Hemisphere harvest calendar, produce a distinct olive oil character increasingly recognized on the world stage

100% pure, single varietal, cold-pressed EVOO. No blending, no additives, no refinement.

Olive Oil Nutrition Facts – Per Serving

See Extra Virgin Olive Oil Nutrition Chart

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

On the palate

Chilean Coratina opens with bright granny smith apple, layered with green almond richness. The mid-palate carries arugula, adding a peppery, vegetal quality, before the finish brings a distinctive Szechuan peppercorn sensation coupled with characteristic astringency — a structural backbone that hints at Coratina's typically bold character, here expressed at medium intensity rather than full force.

A more approachable side of a famously assertive varietal — layered and food-friendly without losing its identity.

What it pairs with

• Proteins — Roast chicken, grilled pork tenderloin, pan-seared white fish, shrimp
• Vegetables — Roasted Brussels sprouts, sautéed greens, grilled zucchini, roasted cauliflower
• Carbs — Grain salads (farro, quinoa), crusty bread, simple pastas, roasted potatoes
• Dairy — Fresh mozzarella, burrata, mild goat cheese, ricotta
• Cuisine styles — Mediterranean, South American, modern American, everyday home cooking

Balsamic pairings from Redstone

The apple and almond opening and peppery finish of Chilean Coratina pair naturally with a Traditional Balsamic for a classic, balanced combination, or a fruit-forward balsamic like Cranberry Pear for a brighter contrast. (Note: add direct product links here once you confirm current handles for these — left unlinked for now rather than guessing.)

The story behind the variety

Coratina is native to Italy's Puglia region, prized — and often feared — for producing some of the most intensely bitter and pungent EVOOs in the world. In recent years, Coratina cuttings have found new life in emerging olive-growing regions like Chile, where different soil, climate, and Southern Hemisphere harvest timing produce a notably gentler expression of the varietal. This Chilean Coratina, harvested in May 2026, channels the variety's structural backbone — its characteristic astringency and peppery finish — into a more approachable medium intensity, without losing what makes Coratina distinctive.

What distinguishes this batch is the 335.5 ppm biophenol count paired with a 94.0 DAG freshness score — solid, consistent numbers reflecting careful harvest timing and prompt cold-pressing, backed by UP Certified quality standards.

Caring for your bottle

• Store in a cool, dark place — a pantry or cabinet away from the stove is ideal
• Keep away from direct sunlight and heat, both of which degrade polyphenols over time
• Best consumed within 18 months of the May 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
• Use raw as a finishing oil wherever possible to fully preserve biophenol content, though its 392°F smoke point also supports cooking use
• Seal firmly after each use to prevent oxidation

Fresh Chilean Coratina should smell green and crisp — apple and almond up front, arugula underneath. The peppercorn sensation and astringency on the finish should be present and lively. If the character flattens or turns waxy, it's past its prime — time for a new bottle.

What does Chilean Coratina EVOO taste like?

Granny smith apple and green almond up front, arugula on the finish, with a distinctive Szechuan peppercorn sensation and characteristic astringency. A medium-intensity, layered expression of the Coratina varietal.

What makes Chile a distinctive origin for Coratina?

Coratina is native to Italy, but Chile's coastal growing regions and Southern Hemisphere harvest calendar produce a gentler, more approachable expression of this typically bold varietal.

What dishes pair best with Chilean Coratina EVOO?

Roast chicken, grilled pork, roasted vegetables, grain salads, fresh mozzarella, and everyday Mediterranean-style cooking.

Is it Ultra-Premium Certified?

Yes. Lab-verified Ultra-Premium Certified, cold-pressed May 2026, single-varietal Coratina, 335.5 ppm biophenols.

Is it vegan and gluten-free?

Yes. 100% single-origin Chilean Coratina EVOO. Vegan and gluten-free.