$60.00
Coppadoro is Coratina at full force. Bold, energetic and unapologetically intense, this is a serious extra virgin olive oil crafted from 100% Coratina olives in the sun-drenched groves of Puglia. It’s an oil with muscle and personality — consistently recognised at the highest level, including Gambero Rosso’s “Best Intense Fruity” and Slow Food’s “Grande Olio” awards.
In the glass, Coppadoro shines limpid and luminous, glowing golden-yellow with delicate green hues — a visual promise of power and freshness.
On the nose, it delivers an immediate explosion of green aromatics. Freshly cut grass and wild greens lead the way, followed by bold notes of green almond and artichoke. As the aromas open, layers of wild chicory, thistle, rosemary and black pepper emerge, building depth and complexity.
On the palate, Coppadoro is pure energy. The fruit is intense and commanding, driven by Coratina’s signature structure. The bitterness is strong, persistent and beautifully defined, never aggressive, always purposeful. The finish is long and unmistakably spicy — a clean, peppery burn that lingers and confirms both freshness and high polyphenol content.
This is an oil made to be felt, not whispered.
Coppadoro thrives when paired with bold food and robust structures — dishes that welcome bitterness and spice.
Drizzle it generously over rustic bruschetta, toasted sourdough or focaccia and let the oil take centre stage. Use it as a dip for fresh Raw veggies, where its bite sharpens sweetness and cleans the palate. It excels with legume-based dishes — lentil soups, chickpea stews, broad bean purées and bean creams — adding depth, warmth and backbone.
For main courses, Coppadoro is exceptional with grilled or roasted red meats, steaks, lamb and game, where its intensity cuts through richness. It pairs beautifully with strong vegetables — rocket (arugula), charred greens, bitter leaves, roasted pumpkin or pumpkin velouté — enhancing earthy flavours and adding contrast.
In true Puglian style, it is a natural match for orecchiette di grano arso (burnt-wheat orecchiette) with vegetables, and it finishes mature, aged cheeses with confidence and clarity.
This is not a gentle oil. It’s an oil for those who love flavour with conviction.
Olio Ciccolella Coppadoro — Coratina power, unapologetically Puglian.
| Flavour Intensity | |
|---|---|
| Cultivation Type | |
| Cultivar / Variety | |
| Oganic/Bio | |
| Filtered | Yes |
| Food Pairing | |
| Polyphenol Level |
Olio Ciccolella is a family-owned producer led by Giuseppe Ciccolella, representing the fourth generation of olive growers since 1878. The estate lies in the heart of Puglia, across 30 hectares in the province of Bari — between Molfetta, Giovinazzo and Terlizzi — home to around 8,000 olive trees. Guided by a deep “olive oil culture,” the Ciccolella philosophy balances centuries-old tradition with forward-thinking sustainability: pesticide- and herbicide-free farming, hand-harvesting, and rapid milling within hours of picking. Olives are cold-extracted using a state-of-the-art, two-phase system to protect flavour, polyphenols and nutrition, while a zero-waste, solar-powered mill ensures the land is preserved for future generations — because, as the family believes, the land is only borrowed from their children.
