{"id":1191,"date":"2018-12-17T15:38:21","date_gmt":"2018-12-17T15:38:21","guid":{"rendered":"http:\/\/olioparisi.it\/prodotto\/1957-coratina\/"},"modified":"2020-09-11T07:48:39","modified_gmt":"2020-09-11T07:48:39","slug":"1957-coratina","status":"publish","type":"product","link":"https:\/\/olioparisi.it\/en\/prodotto\/1957-coratina\/","title":{"rendered":"1957 Coratina"},"content":{"rendered":"\n\n\n\n\n\n\n\n\n\n\n
Cultivar:<\/th>\nCoratina<\/td>\n<\/tr>\n
Area<\/strong>:<\/th>\nRossano, Calabria, Italia<\/td>\n<\/tr>\n
Method of harvesting<\/strong>:<\/th>\nOctober, November<\/td>\n<\/tr>\n
Method of harvesting<\/strong>:<\/th>\nMechanical and manual harvesting. The olives are stored in perforated boxes (bins).<\/td>\n<\/tr>\n
Oil storage conditions<\/strong>:<\/th>\nCold extraction (below 27 \u00b0 C) within 6-12 hours of collection.<\/td>\n<\/tr>\n
Condizioni di stoccaggio olio:<\/th>\nIn controlled temperature room (14 – 17 \u00b0 C)<\/td>\n<\/tr>\n
Oil storage containers<\/strong>:<\/th>\nStainless steel tanks.<\/td>\n<\/tr>\n
Sensory qualities<\/strong>:<\/th>\nCoratina belongs to the medium-intense fruity, bitter and spicy.<\/p>\n

It presents light notes of grass \/ leaf and artichoke and intense scent of fresh almond. The polyphenols of olive oil contribute to the protection of blood lipids from oxidative stress, this oil is indeed rich in polyphenols.<\/p>\n

Tips:<\/strong>grilled meat, grilled radicchio, bruschetta, legume soup.<\/td>\n<\/tr>\n

Bottle<\/strong>:<\/th>\n0,50 l – 0,25 l<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n\n
Data sheet<\/span><\/a>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
<\/div>\n
Coratina belongs to the medium-intense fruity, bitter and spicy.
\nIt presents light notes of grass \/ leaf and artichoke and intense scent of fresh almond.<\/h6>\n

The polyphenols of olive oil contribute to the protection of blood lipids from oxidative stress, this oil is indeed rich in polyphenols. Consigli: grilled meat, grilled radicchio, bruschetta, legume soup.<\/p>\n

“The combination of aromas and flavours”<\/p>\n

\n

At the end of the 90s, Donato Parisi<\/strong> introduced a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 \u00b0 C).<\/p>\n

In 2018 he received the \u201cCinque Gocce e Lode di Eccellenza<\/strong>\u201d award at the 10th competition of Italian extra virgin olive oils “L\u2019Oro d\u2019Italia”<\/strong>.<\/p>\n

\n

\"\"<\/p>\n

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