Price range: $17.00 through $68.00
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.
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 — The Good Oil Club Food Pairing Guide
Robust | Bitter & Spicy | High-Polyphenol Finishing Oil
Coppadoro is a serious oil.
Bold, bitter, peppery and intensely green — made to elevate hearty, flavour-driven dishes that can stand up to its strength.
Bruschetta & Bread
Outstanding over toasted sourdough, rustic country bread or warm focaccia. Simple, authentic and the purest way to experience its green intensity and peppery finish.
Legumes & Hearty Soups
A natural match for lentil soups, chickpea stews and broad bean purées. The bitterness and spice cut through richness and add depth and structure to slow-cooked dishes.
Raw Vegetables & Bitter Salads
Exceptional for dipping crudités and drizzling over bitter leaves like rocket (arugula) and chicory. The oil’s phenolic grip beautifully complements vegetal bitterness and freshness.
Meats & Hearty Entrées
Perfect over grilled or roasted red meats, lamb, game and robust stewed dishes. Its bold profile enhances savoury intensity rather than getting lost in it.
Pasta & Cheese (Very Good Oil Club)
Ideal with orecchiette and vegetable-based sauces — especially wild broccoli and orecchiette (cime di rape), where the oil’s bitterness, spice and green notes create a truly classic Southern Italian pairing.
Also exceptional as a finishing drizzle over aged, mature cheeses for a balance of salt, fat and peppery lift.
Always use Coppadoro raw and add just before serving. This preserves its fresh aromatics, powerful polyphenols and that signature throat-catching peppery sensation that defines truly premium extra virgin olive oil.
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 | Game Meat, Bruschetta, Hard Cheese, Raw Vegetables, Cooked Vegetables, Legumes, Salads, Soups, Red Meat, White Fish |
| Polyphenol Level | |
| Size | 500ml, 100ml |
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.
