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Coratina olives are widely grown in the southern region of Puglia in Italy. This variety is known for producing an oil that is robust and flavorful, with a fruity aroma and a slightly bitter taste. The olives are typically harvested when green and unripe to produce a high-quality extra-virgin olive oil rich in polyphenols, which have been shown to have numerous health benefits, including reducing inflammation and lowering the risk of heart disease.
Crafting an award-winning olive oil takes determination, skill and obsessive attention to details. Every stage of the process, from harvest to bottle, must be perfectly managed to produce one of the world’s best olive oils.
Every good olive oil needs to have the aroma of fresh fruit. Olives are fruits, after all. The oil should smell fresh and fruity.
Olives are mighty bitter straight off the tree. So any fresh, high-quality olive oil must be bitter, which we perceive on the tongue.
Pungency is that cough-inducing sting on the throat that’s caused by the healthy phenolic compounds in fresh, high-quality olive oil.
A pleasing balance in an oil sample’s quality characteristics distinguishes high-quality olive oils from the others.
Exceptional olive oils send us on an olfactory and gustatory journey through a complex bouquet of pleasing sensations.
The qualities should linger for a while, giving the taster time to reflect on the fruity notes and complex subtleties.
Tenuta Giannone was awarded for its il Salto brand, a delicate blend of the endemic Tonda Iblea and Verdese olives.
“This result gives us further motivation to maximize the quality of our products, always combining the needs of our clients with sustainable agriculture principles and the Mediterranean traditions,” Santo Giannone said.
İzmir, located on the Aegean coast of Turkey, is known for producing some of the highest-quality olive oil in the world. Olive trees have been cultivated in this region for thousands of years, and the mild Mediterranean climate and fertile soil create ideal conditions for growing olives. İzmir olive oil is a staple ingredient in traditional Turkish dishes like mezze, salads, and grilled meats.