The origin of this cultivar can be traced back to the town of Corato, in the province of Bari. The pressing of the Coratina olives provide an excellent oil rich in polyphenols and poor in peroxides, with a low acid content (<0.2%). With a yellow-green color, it is a very aromatic, fruity oil, with a light and spicy bitter aftertaste.

To be used on dishes rich in flavor and hot such as soups and broths.