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PITTED OIL
Monocultivar Coratina olive
The search for sweetness.
A very high quality product in which the olive pulp is separated from the stone before pressing. Delicate nuances, fruity taste and lively aftertaste.
Lacking the tannic substances and polyphenols of the kernel, the result is an extra virgin oil with delicate nuances that allows even those who are not used to full-bodied oils to consume Coratina. It is a perfect extra virgin oil for steaming fish and vegetables because it does not distort the dish whilst maintaining the nuance of the oil.
Felice Sgarra
chef at the “Casa Sgarra” –
Trani
“Savino’s pitted oil? I find it an amazing gastronomic insight.”
It allows even those who are not used to full-bodied oils to consume coratina. The nuances are much more delicate, because the tannins and polyphenols in the kernel are missing. I find this oil perfect for steaming fish and vegetables. I’m not at all surprised by the awards and 5 drops that Muraglia oils regularly receive from the Italian Sommelier Association. The same applies to this idea of a very high quality product in which the olive pulp is separated from the stone before pressing. An ingredient that must never be missing from the kitchen. I would even let my son dunk his biscuits in it.
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Recipes
PITTED OIL
cooking
Let’s discover the features and best gastronomic pairings of Frantoio Muraglia’s Denocciolato (pitted oil) extra virgin olive oil to fully exploit its unmistakable flavour.
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Awards
Quality
oil
The exceptional quality of this extra virgin olive oil is confirmed by the numerous national and international awards it has received over the years, including the “5 Gocce” award from the Italian Federation of Olive Oil Sommeliers (F.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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