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Four variations of taste animate and contaminate the extra virgin olive oil Frantoio Muraglia to give life to the Aromatics.

Frantoio Muraglia has decided to combine the purity of its extra virgin olive oil with selected and sought after raw materials among the excellence of the area. A combination that tastes tasteful and finds its stylistic code in the word contamination. Not only of taste but also of the production process.

All the raw materials used are respected and enhanced. For celery dressing oil, the chosen ingredient is celery produced in Puglia. to combine with raw vegetables, salads and legume soups.

Frantoio Muraglia

Frantoio Muraglia was born in Andria, the capital of Apulian oil, five generations ago, but the patriarch of the spring family counts 450. It is a majestic Coratina olive tree, an autochthonous cultivar armed with polyphenols as few of the 538 Italian varieties classified. Our history of millers begins with this green giant that dominates our countryside in the Murgia plateau, an expanse of about 40 hectares of olive trees. Savino Muraglia senior bought it to make us oil, challenging those who told him that with the land and olives one does not make a fortune. Who was really right, time will tell. What is certain is that from that stubborn way - a "capatosta" say the Apulians - the story of an oil was born that is now found in the gourmet corners of forty countries. But many things remained exactly as they were originally. Starting with the oath to protect the biodiversity of the agricultural landscape and plants of strategic importance for food, such as olive trees. We continue the hand picking of olives and cold pressing in the ancient stone mill. To travel in the direction of Italian extra virginity without compromise. And of course to be what we have always been: Capatosta.

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