EXTRA VIRGIN OLIVE OIL The Extra Virgin olive oil is obtained exclusively from the of the Coratina variety olives. The olive trees that give life to this type of olives, grow only in the neighboring lands of the city of Bari, situated by the sea, in the center of the Puglia region. Making oil by using a single variety of olives, enhance the typicality and identity of the cultivar itself: the chemical and organoleptic characteristics, linked to the genetic heritage of the plant, harmonize with the characteristics of the territory in which the olive varieties have been inserted and cultivated by centuries. Olive oil produced from Coratina type olives, was and still is used to cut other extra virgin olive oils, which do not have the same marked flavors and therefore need more structure and taste. In purity, it was considered almost a poison or a medicine given its strongly bitter taste. Today, finally, it is increasingly appreciated by a large number of consumer-appraisers who know how to recognize its enormous potential in terms of sensory, health and nutrition, linked to a very high content of polyphenols (antioxidants), a high percentage of acid oleic and sensations with an extremely strong character.