Coroncina Tiberi Extra Virgin Olive Oil

The Agricola Tiberi David company is located in Loro Piceno in the green hills of the Marche region, at an altitude of 400 metres above sea level, and it is here that Olio Extravergine di Oliva Coroncina Tiberi is born

Olio Extravergine di Oliva Coroncina Tiberi

We are in the hills of the Marche region, in the Macerata area. Here the family grows the Leccino, Coroncina and Piantone di Mogliano olive varieties. A territory that has stood out for its environmental and soil protection policies and for enhancing the typicity of its products. Among the Adriatic regions, Marche is the northernmost region where the olive tree is the main tree crop. The region benefits from temperatures that are never very high or extremely low throughout the year, resulting in excellent polyphenol content in the oils produced. Extra virgin olive oil from Marche is an excellent dressing to enhance the flavour of dishes, while being both healthy and nourishing. It is a food rich in monounsaturated fatty acids, vitamins and antioxidants. What makes it special? As with quality extra virgin olive oil produced in the various Italian regions, extra virgin olive oil from Marche stands out for its uniqueness. Its organoleptic characteristics are the result of a perfect mix of terroir, breezy climate, sun exposure and native olive varieties.

Oil production

In Marche, extra virgin olive oil is produced using traditional methods. The olives are still harvested by hand or with the help of equipment that respects the fruit. Within a few hours of harvesting, the olives are pressed at the mill to ensure maximum freshness and quality of the oil.

The Coroncina variety

Area of Diffusion: a Marche cultivar, widespread in the province of Macerata, with the greatest concentration in the municipalities of Caldarola and Serrapetrona, extending to inland areas at altitudes above 600 m a.s.l.

Production Characteristics: Early fruiting. It is grown in poor, gravelly soils due to its high drought resistance. A top-quality oil, very fruity, bitter and pungent, with hints of artichoke, intense green colour, high polyphenol and chlorophyll content, and a good ratio of unsaturated to saturated fats.

Fun fact: the name âcoroncinaâ (meaning "little crown") given to this variety, according to local tradition, seems to derive from the small protrusion at the junction of the two carpels, which makes it resemble a crown.

The Coroncina olive variety has a late and gradual ripening (invaiatura); the fruit colour ranges from light green to purplish red, with visible lenticels. Widespread throughout the Marche region. The flesh has high firmness and strong resistance to detachment when fully ripe. The drupe is medium-sized, about 2 g, with an ovoid shape. The optimal harvest time falls around late November to mid-December.

Tasting notes:

An oil with an intense, harmonious fruitiness, green in colour with hints of yellow. On the nose, a good fruitiness with hints of herbs and artichoke can be perceived. On the palate, intensely bitter and spicy.

Olive Variety: 100% Coroncina Cultivar. Aroma: intense hint of artichoke accompanied by herbaceous notes. On the palate it is sweet, followed by an intense and lingering bitterness and spiciness, ending with a pleasant note of artichoke. Its high polyphenol content ensures good shelf life. It pairs well with cooked legumes, polenta, and toasted bread.