Coratina stands out from all other olive cultivars thanks to its genes, which cause its fruit, and consequently the oil extracted from them, to have remarkably high levels of bioactive phenolic compounds.
Moreover, the oil has an interesting acidic composition, with large amounts of oleic acid and an adequate level of alpha-tocopherol (vitamin E). As provided for by EU regulation 432/2012, thanks to its chemical composition, the oil produced from Coratina olives is entitled to a number of claims, the most exclusive of which is that pertaining to its phenolic composition.
It should be clear however that from a qualitative point of view, all extra-virgin olive oils have a similar phenolic composition, and that Coratina does not possess any specific compound.
What makes it noteworthy is the level of phenols present in this oil, which is often extremely high, and always over the threshold level of 5 mg bioactive phenols per 20 g oil, the limit established by the European Union to be entitled to a claim. It is worth mentioning that the recommended daily intake of these compounds, i.e. 5 mg, is present in much less than 20 g of Coratina oil, which makes it ideal for low-calorie diets.