Coratina Extra Virgin Olive Oil

Bright green and grassy, with green tomato and rocket, then a peppery catch at the back of the throat. This is a finishing oil rather than a frying oil, so spoon it over cannellini beans, soups, torn bread or cold burrata, and let it shine.

The Lombardi family press it within four hours of picking, on their small estate near Corato in Puglia. Three generations have farmed eleven hectares of old Coratina trees, and this is the October 2025 harvest. Nicola still prunes every tree himself.