Sigona’s Olive Oil of the Month: Coratina from Australia

Sigona’s November 2012 Olive Oil of the Month

Coratina from Australia

This oil:

• Has a polyphenol count of 297.
• Is fruity with a viscus texture.
• Is indigenous to Italy and is one of the most famous cultivars grown in Australia.
• Has green aromas and features an apple peel flavor.
• Presents slight bitterness on the front and finishes with a moderate peppery sensation.

Try this recipe

Slow Cooker White Beans with Rosemary & Coratina Olive Oil

Ingredients:

• 1 pound Great White Northern Beans, rinsed and picked over
• 1 medium celery rib, coarsely chopped
• 2 large shallots, diced
• 1 large carrot, peeled and coarsely chopped
• 1/4 pound smoked bacon diced
• 2 large cloves of garlic, coarsely chopped
• 5 quarts chicken broth or stock, vegetable stock, or cold water
• 1 – 2″ sprig fresh rosemary
• 1 dried bay leaf
• Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock)
• 1/2 cup Sigona’s Fresh Press Coratina from Australia

Directions:

Combine all the ingredients except for the olive oil in a large slow cooker. Set the cooker to high for 6 hours. Once the beans are tender, taste and adjust seasoning.

Drain the beans with a slotted spoon and serve slathered in Coratina with crusty bread.