Coratina Extra Virgin Olive Oil is back! After a brief moment out of stock, our fan-favorite Coratina EVOO has returned—and it’s bolder than ever.

Why is Coratina so popular? This 2024 harvest boasts sky-high polyphenols (724 ppm/kg) and an excellent free acidity of just 0.16%—well below the industry max of 0.8%. That means a fresher, more stable oil that’s packed with antioxidants and health benefits.

What are polyphenols? Polyphenols are powerful plant-based antioxidants that reduce inflammation, protect against disease, and give EVOO its peppery bite.

Why is low acidity important? Lower acidity means the olives were pressed quickly and carefully, preserving flavor, freshness, and nutrients. It’s a key marker of quality in extra virgin olive oil.

Stop by to taste the bold, health-packed Coratina—back on our shelves and worth the wait!

Not all olive oils are created equal! Mass-produced olive oils—like those found in most grocery stores—often have polyphenol levels as low as 50–100 mg/kg at bottling, and those numbers drop quickly due to age and improper storage.

In contrast, the fresh, premium EVOOs at Zionsville Olive Oil range from 250 to 725 mg/kg in polyphenols—a huge difference in both flavor and health benefits.

Why the gap?
- Age: Grocery store oils may be 12+ months old before you buy them.
- Harvest timing: Big producers harvest late for yield, not quality—late-harvest olives = fewer polyphenols.
- Storage: Heat and light during transport and on store shelves degrade the oil.

At Zionsville Olive Oil, we source for freshness, harvest timing, and proper storage—the opposite of mass-market brands.

Buying quality extra virgin olive oil (EVOO) isn’t just about the label—it’s about asking the right questions:

*When was it harvested? Olive oil is best used within 24 months of harvest for peak flavor and nutrition.

* Is it from a single source? The best EVOOs come from one grove and are made from one type of olive. That’s why our plain EVOOs have names like Arbequina, Picual, and Coratina—they’re named after the olive they’re crushed from!

*Can you ask for the nutrition facts? Absolutely. You should know the polyphenol content (for antioxidants) and acidity level (for freshness and quality). At Zionsville Olive Oil, we’re proud to share those details.

Basil Pressato Extra Virgin Olive Oil

This all-natural Basil Pressato olive oil is produced by crushing the olives and basil simultaneously in the same press without the use of any added essences or flavors. This process allows for the essential oils from the basil to harmonize with the oil from Arbequina olives.

Produced in the Murcia region of Spain, where the fruits and herbs are grown exclusively for our wholesaler. This Southeast coastal, sub-tropical region of Spain is known for its premium citrus, peppers, and aromatic herbs.

The aroma of this olive oil is true-to-herb; freshly picked basil is heavily prominent. This oil is best showcased as a finishing touch on one of your signature dishes.

Peach Balsamic Vinegar

We like Peach White Balsamic in salad dressings, marinades, chutneys, and in sweet glazes on smoky barbecue. Our true-to-fruit Peach Balsamic epitomizes the flavors of freshly picked, ripe peaches immersed in the highest quality white balsamic. A flavor explosion of fruity and sweet sensations coupled with floral overtones and just a touch of acidity, it can be used in numerous applications. Its bold, ripe peach taste and balanced sweetness most definitely completes our lineup of delicious stone fruit vinegars. Complex, tangy, and fruity—this is a staff and customer all-time favorite.

Ingredients

• 2 lbs Boneless Chicken Breast
• 1 Cup Diced Apple
• 1/2 Cup Diced Celery
• 2 Green Onions, chopped
• 1/2 Cup Pecans, chopped
• 2 TBSP Fresh Parsley, chopped
• 1/3 Cup Basil Pressato Olive Oil
• 1/2 Cup Peach Balsamic
• 2 TBSP Plain Greek Yogurt
• 1/4 tsp Sea Salt
• 1/4 tsp Black Pepper

Instructions

1. Boil chicken breasts in a full pan of water until very tender or cook in an instant pot or pressure cooker.
2. Once fully cooked, remove chicken breasts and allow to cool.
3. Cube or shred chicken and place into a mixing bowl.
4. Add apples, celery, green onion, pecans, parsley
5. Make dressing:   basil olive oil, peach balsamic, Greek yogurt, salt and pepper 
6. Add dressing to the chicken (add halved red grapes if desired).
7. Stir to combine.
8. Taste and add more salt and pepper if needed.
9. Spoon onto bread of choice or serve as a scoop of chicken salad and enjoy!