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


  • 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


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.

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