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Coratina is an important oil cultivar typical of Apulia region, grown in the Province of Bari and the Province of Barletta-Andria-Trani. It is also cultivated in Basilicata and Calabria

Coratina

Coratina, the typical cultivar for oil production of Apulia region

Origin and Historical Outline

The Coratina in the local dialect of Corato was defined as “olivo a racioppe” because it is characterized by the production of bunches of olives. This is testified by Giovanni Presta, a doctor and agronomist originally from Gallipoli who dedicated his studies to olive growing in Salento. The Coratina cultivar is registered as a “racioppe” olive tree in his publication “Memoria” around sixty-two different essays of oil, of 1786, and in his subsequent treatise “Degli ulivi, delle ulive, e della modo di cavar l’olio”, of 1793.

The cultivar is called Coratina by Prof. Girolamo Caruso, professor of Agronomy at the University of Pisa in his monography “Dell’Olivo” of 1883, who describes it as a new variety introduced in Barletta from Corato (hence its name linked to the ‘origin). He was struck by the bunches of olives that weighed down the branches and therefore exalted its production characteristics, contributing to its diffusion.


Synonyms

‘Cima di Corato’, ‘Coratese’, ‘La Valente’, ‘Olivo a confetti’, Olivo a grappoli’, Olivo a racemi’, ‘Olivo a racimólo’, Olivo a raciuoppe’, ‘Racema’, Racemo di Corato’, Racemo’, Racioppa’, ‘Racioppa di Corato


The tree: it has medium vigour, an expansive habit and a high crown density.

The inflorescence: it has an average length and an average number of flowers.

The leaf: it has an elliptical-lanceolate shape with a high length and an average width; the longitudinal curvature of the lamina is flat.

The fruit: it has a high weight, an elliptical shape and a slight asymmetry, with a position of the maximum average transversal diameter located centrally. The apex is round and the base is rounded. The mucron is absent and the lenticels are numerous and small.

The flowering time of the Coratina cultivar is medium; while the veraison period is late, as is the maturation period.

Due to its high vigor, the Coratina cultivar does not adapt to modern super-intensive farming systems.

The sixth most popular is intensive or traditional.

In the planting it is advisable to include the Cellina di Nardò, Frantoio, Moraiolo, Leccino cultivars as pollinators.

The Coratina cultivar is particularly rich in phenols which can even exceed the concentration of 1000 mg/kg, an aspect which makes it one of the cultivars of great health interest (the minimum concentration of biologically active phenols for the health claim approved by EFSA is 250 mg/kg). kg)

The Coratina cultivar is also characterized by the high percentage of oleic acid (78-80%) (the minimum concentration of oleic acid for the health claim approved by EFSA is 70%).

The oil of the Coratina cultivar is fruity, with excellent organoleptic characteristics due to the high content of phenols which give the important bitter and spicy notes and excellent conservation. It presents a balanced olfactory profile only if processed with the most modern extraction systems that involve the use of low temperatures.

It is ideal in combination with legumes and red meats.

La Coratina occupies an area in Puglia of about 90,000 hectares (equal to 8% of the national total). It is one of the main olive varieties included in the specification of Terra di Bari PDO extra virgin olive oil.

Iconographic source: LOMBARDO N. et A.A. (a cura di), 2004, Contributo alla caratterizzazione del germoplasma olivicolo pugliese. Istituto Sperimentale per l’Olivicoltura. Rende (CS).

By:

Professor Maria Lisa Clodoveo
Interdisciplinary Department of Medicine
University of Bari

Dr. Enzo Perri
Council for Agricultural Research and Economics (CREA)
Research Manager
Director of the CREA Olive, Fruit, and Citrus Research Center