The health virtues of extra virgin olive oil are directly linked to its quality.

Coratina extra virgin olive oil

Excellence of Puglia to bring to the world

This belief leads us to maintain the highest standards, from the arrival of the olives to the storage of the extra virgin olive oil produced.

This belief leads us to maintain the highest standards, from the arrival of the olives to the storage of the extra virgin olive oil produced.

Our mill commitment is to make the most of the Coratina olive that characterizes our crops.

The quality of Coratina alone, as a raw material, does not produce an excellent extra virgin.

For this reason, it is essential to ensure low temperatures, the right processing times, less oxygen supply throughout all stages of production.

All this is achieved with years of experience, technology, passion, and above all, respect for the consumer.

The olive tree symbolizes the Apulian agriculture: ubiquitous in the region, where the production of extra virgin oil accounts for almost half of national production.

Up to a few years ago, the Apulian oil was considered as the basis for producing the oil of many farms in central and northern Italy. Now, thanks to the work of producers who have been able to enhance its quality, the Apulian oil is now considered (along with the Sicilian one) among the best in Italy.

The symbol of regional oil production is the Coratina cultivar, which characterizes the most classic of the Apulian oils, with a very intense and bitter aroma that “scratches the throat”.
This very intense aroma is given by the very high content of polyphenols, which make it a sort of natural antioxidant.

Originating in the area of Corato (from which it takes its name) and Andria, Coratina oil is generally produced in the area that distinguishes the “Terra di Bari” PDO, in particular in the “Castel del Monte” production area, where it is the prevailing cultivar.

Coratina oils, due to their unique characteristics, are immediately recognizable even to the less experienced palate: it is one of the most typical and classic products of the extraordinary Apulian gastronomy.

The Apulian territory and its varieties of olives

60 million

di ulivi in tutta la Puglia

of olive trees throughout Puglia

This is the result of the census of the symbolic plants of Puglia, or rather the census of how many of these deserve to boast the title of secular plants reaches 300 thousand.


piante per ciascun abitante pugliese

plants for each Apulian inhabitant

The Apulian olive trees are centuries-old plants that also give an oil with unequalled quality and organoleptic characteristics.


An overview of the olive processing cycle in the Mazzone mill

Trees care

To obtain a quality olive oil, it is fundamental to take care of the trees. It has been four generations since we have been taking care of the trees, growing the land rather than using herbicides.


At harvest, we pick the olives by hand and treat them very carefully.


Once gathered, we take the olives to the farm into holed crates. Here, through a machine called “washing machine”, foreign bodies such as leaves and earth are removed.

Milling with granite millstones

This kind of milling allows a less violent breaking of the olives, as to obtain a less aggressive, more delicate oil.

Kneading operation

This process is designed to amalgamate the oil droplets and facilitate the extraction operation by centrifuging. Here the processing temperature is determined and is constantly monitored so as not to exceed 27° C.


Carried out with an extractor (horizontal centrifuge), which, by the difference in specific weight, separates the three bodies: oil, water and pomace.