Pitted Frantoio Muraglia
Pitted Monocultivar Coratina Olive Oil – the Enchantress of Italian EVOO.
“I EMBRACED THE MURAGLIA CAUSE WHEN I TASTED SAVINO’S OLIVE OIL MADE FROM PITTED OLIVES. I think it’s a gastronomic revelation, which means you can use olive oil made from Coratina even if you are not accustomed to stronger oils. The notes are much more delicate, as tannin and stone polyphenols are not present.
I FIND THIS OIL PERFECT FOR ON STEAMED FISH AND VEGETABLES, ESPECIALLY BECAUSE IT DOES NOT SPOIL THE DISH AND NO SHADE OF THE OIL IS LOST. You’ll certainly understand why I’m not in the least surprised by the awards and the “5 gocce” (5 drops) that Muraglia olive oils regularly receive from AIS, the Italian Association of Sommeliers. Similarly, I’m not surprised that Savino devised a top-grade product where in the olive pulp is separated from the stone before the crushing. This oil is a must and no kitchen should be without it. AS FAR AS I’M CONCERNED, I WOULDN’T OBJECT TO MY SON DIPPING HIS BISCUITS IN IT”.
Felice Sgarra, restaurant chef at “Umami”, Andria, Italy - One Michelin star.