SINGLE CULTIVAR OILS AND BLENDS
According to recent estimates, there are no fewer than 538 varieties of olive trees in Italy. This makes up 42% of the global gene pool. Every “cultivar” (short for “cultivated variety”) produces olives that are fit for different purposes: some are ideal for making oil, some are better for eating and some are good for both uses. Just like the grapes used to make wine, the sensory profiles of some olives mean that they are suitable for use on their own in “pure” oils, while others have to be processed with olives from other cultivars in order to create a balanced product. Consequently, an oil made with a single variety of olives is known as a “single cultivar oil”, whereas a “blend” is a mixture of different varieties that complement each other but could not be used alone.
CORATINA SINGLE CULTIVAR OIL
Coratina (also known as Cima di Corato and Coratese) plants are widespread in the Andria area. The cultivar is rustic and resistant to cold and disease. The fruit is medium-sized and oval-shaped, with high, constant yields. It ripens late in the season and the olives can be used both for eating and for making oil.
Coratina extra virgin olive oil is yellow with a pale green tinge. It has a ripe fruit aroma and there are distinctive hints of sweet almonds and walnuts on the palate. There are pleasant bitter and piquant notes due to the high content of biophenols and tocopherols, which are antioxidant compounds that give Torrerivera Coratina Single Cultivar extra virgin olive oil exceptional nutritional qualities. With an acidity level of approximately 0.12% and nearly 900 mg/kg of antioxidants, it could almost be used as a diet product, while its balanced mixture of bitter and spicy notes makes it stand out from the crowd.
SANTAGOSTINO SINGLE CULTIVAR OIL
Santagostino olives are also known as Sweet Andria Olives and the trees are a common sight in the local area. They can either be used for oil or pickled when green and eaten. The plants thrive in well-irrigated environments and they produce fruit late in the season. The fruit is oval-shaped and of medium weight, with low oil output. The oil is yellow in colour, with bright greenish hues. It has a very fruity fragrance, with delicate notes of aubergines and ripe tomatoes. On the palate it is sweet and smooth, with slight hints of fresh almonds and artichokes. There is a good balance between moderate spiciness and bitterness in the flavour.
The maximum acidity for extra virgin olive oil is 0.8%. Tests have shown that the level in Torrerivera Santagostino Single Cultivar oil is just 0.09%. With more than 600 mg/kg of antioxidants altogether, it is rich in fat-soluble vitamins, including the indispensible vitamin E.