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AROMATIC OILS
When excellence gets fired up.
Aroma that becomes essence.
Aroma that becomes essence.
The blending of flavours, their firing up, takes place during the production process of our aromatic oils. They stay together and are pressed together with the olives.
We chose PGI lemon from Rocca Imperiale, celery from Apulia, ginger, chilli from Calabria, PDO basil from Genoa and garlic to create delicate yet distinctive alchemies of taste. Different aromatic bouquets with excellent raw materials. Aroma that becomes essence.
Angelo Sabatelli
ristorante “Angelo Sabatelli” – Putignano
1 stella Michelin
“Extra virgin oil plays a very important role in my restaurant and in my cooking: being very delicate, it needs a suitable accomplice.“
“We offer those who visit our restaurant a taste of Frantoio Muraglia’s best productions, knowing that in purity it is and gives a true, direct message.
What I never appreciated and used in my dishes were flavoured oils: I always found them fake. Until I tasted Savino Muraglia’s aromatics, made from real ingredients, by pressing. Of all of them, the lemon one caught my interest: fresh, pungent and sharp in its expression.
The result was immediately a dish that brings out the “Har gao (ravioli) aromas of red prawns from Santo Spirito, nasturtium, lemon-flavoured oil (brushed on the ravioli before going to the table), all served with a lemon prawn broth to drink”. With the lemon, it was love at first sight.”
A bridge
between cultures.
AROMATICI BY APREDA
Two souls. A ritual of flavor.
For the first time, our extra virgin olive oil merges with ingredients from diverse culinary traditions.
A project born from 24 months of study, mistakes and trials. Two aromatic EVO oils developed together with Francesco Apreda, Chef of the Michelin-starred Idylio by Apreda restaurant inside The Pantheon Iconic Hotel in Rome. An exclusive boxed set combining gastronomic research, cultural contamination and product innovation.
An exclusive gift box that blends gastronomic exploration, cultural fusion, and product innovation. Red Pikkante and Gold India are born from a sensory duel between heat and intensity, rhythm and depth. Each oil has its own personality, each label tells a story. Botanical shapes and graphic elements evoke sensations—a visual ritual that prepares the palate for what’s to come.
Two distinct labels, designed to stand on their own yet conceived as part of a unified narrative: an emotional journey before it is a culinary one.
A project born from 24 months of study, mistakes and trials. Two aromatic EVO oils developed together with Francesco Apreda, Chef of the Michelin-starred Idylio by Apreda restaurant inside The Pantheon Iconic Hotel in Rome. An exclusive boxed set combining gastronomic research, cultural contamination and product innovation.
An exclusive gift box that blends gastronomic exploration, cultural fusion, and product innovation. Red Pikkante and Gold India are born from a sensory duel between heat and intensity, rhythm and depth. Each oil has its own personality, each label tells a story. Botanical shapes and graphic elements evoke sensations—a visual ritual that prepares the palate for what’s to come.
Two distinct labels, designed to stand on their own yet conceived as part of a unified narrative: an emotional journey before it is a culinary one.
Shop
goodness
in beauty
Recipes
gli aromatici
in cucina
Let’s discover the features and best gastronomic combinations of Frantoio Muraglia’s Aromatici extra virgin olive oils to give an unmistakable flavour to various dishes.
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Awards
oil
quality
The excellent quality of extra virgin olive oil is confirmed by the many awards, both nationally and internationally, received in recent years, including the ‘5 Gocce’ from the Italian Sommelier Association (A.I.S.) .
WORLD'S BEST OLIVE OIL
INNOVATION AWARD 2015
SLOW FOOD
5 GOCCE
IL MAGNIFICO
OLI D'ITALIA
FONDAZIONE ALTAGAMMA
OSCAR DELL'OLIO
OLIVE JAPAN
ANUGA 2015
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