Olive Oil Sei Cinque Zero – 250ml

Crudo Sei Cinque Zero 250 ml. Pure Coratina, intensely fruity, from Apulia.

Crudo Sei Cinque Zero is an extra virgin olive oil made exclusively from Coratina olives by the Schiralli family in Bitetto, Southern Italy. Not a mild beginner's oil, not an anonymous Mediterranean blend, not a cuvée of different varieties.

Crudo Sei Cinque Zero is an extra virgin olive oil from Olearia Schiralli made from 100 percent Coratina olives. Poured onto a white porcelain dish, it glows deep green with a golden-yellow reflection. The aroma reveals freshly cut artichoke and arugula. On the palate, the oil glides smoothly over the tongue and finishes with a scratch in the throat. Olive oil connoisseurs interpret this scratch as an indication of fresh polyphenols — not as a flaw, but as a sign of maturity. The name reveals the idea behind it: Sei-Cinque-Zero, 6-5-0, stands for the 650 olives contained in each bottle.

Pure Coratina, without detours via other varieties

Among Southern Italy's olive varieties, Coratina is considered the most distinctive. Its oil is deep green, dense in aroma, and brings with it a bitter, peppery pungency that many other varieties cannot achieve. In the glass, Sei Cinque Zero displays notes of green tomato, almond, chicory, and Mediterranean herbs. Citrus zest and a hint of raw artichoke are also present.

On the palate, the oil is dense and firm, almost oily-silky in texture. The bitter note is distinct, the pungency present. Two characteristics that, in a good Coratina oil, are not hidden but showcased. This is also the first limit of this oil: those seeking a soft, buttery-mild olive oil, such as that obtained from Frantoio or Leccino olives in Tuscany, will find the Crudo too powerful. This intensity is a deliberate stance, not a flaw.

Raw dishes and powerful accompaniments

Sei Cinque Zero unfolds its full character at room temperature on raw or simply prepared dishes. With warm bread and coarse salt. Over grilled fish like sea bream or turbot. In a bean and tomato stew just before serving. Or, purely minimalist, on a carpaccio of ripe tomatoes with a little pepper. It is also a natural complement to a hearty bean soup, a white porcini mushroom risotto, or young Pecorino cheese. If desired, serve it as is customary in Apulia as an aperitif with our Taralli Caserecci.

From experience: Sei Cinque Zero is filtered and therefore fundamentally heat-stable. However, it is too good for frying or deep-frying — the delicate fruit aromas and the peppery Coratina note evaporate in the pan. For anything that goes into a hot pan, a simpler olive oil will suffice. Use the Crudo only at the plate: two or three drops over finished pasta, a teaspoon in still-warm soup. The intensity is significantly higher than with commercially available oils — less is more here.

Second limit: This oil is not for an open bottle near the stove. Persistent heat, light, and air contact degrade the polyphenols that define Sei Cinque Zero. Store it cool, dark, and tightly sealed — ideally in the cupboard next to the oven, not on top of it.

Six generations on the hills of Bitetto

Olearia Schiralli has cultivated olive groves on the hills around Bitetto, east of Bari, for six generations. The Coratina trees grow on calcareous soils. This lime imparts a minerality to the variety, which is reflected as a delicate herbaceous note in the finished oil. Harvesting takes place in a short window in October and November, before the olives are fully ripe. Green olives yield the characteristic, slightly bitter oil on which the family builds its craft.

Within a few hours of harvesting, the olives are cold-extracted in the in-house oil mill. Cold-extracted means: The temperature of the olive paste remains below 27 degrees Celsius. Warm water or active heat input, as used in simpler productions, are excluded. The price for this omission is a lower yield per olive. The gain is an oil whose aromas travel unbroken into the bottle — evident in the deep green color and the peppery finish that Coratina connoisseurs interpret as a characteristic of a cleanly managed extraction.

Seldom more than two days pass between harvest and bottle. Bottling takes place under nitrogen to prevent any oxidation. From approximately 4.5 kilograms of hand-picked Coratina olives, one liter of Sei Cinque Zero is ultimately produced.

The entry-level format into the world of Coratina

The 250-milliliter bottle is the right format for those trying Sei Cinque Zero for the first time. Or for those who only occasionally take it out of the pantry for special dishes. Once opened, the oil will keep for several months without loss of aroma when stored cool and dark. Those who cook with it daily should opt for the 500-milliliter bottle. As a souvenir for a dinner with gourmets, as a gift for a chef, or as part of an Italian present, the small bottle makes a bigger impression — because the special remains visible.

An olive oil for all who perceive bitterness and pungency not as flaws, but as the signature of a single olive variety.