Pitted monocultivar coratina olive

Our extra virgin pitted olive oil is a product of the highest quality in which the olive pulp is separated from the stone before pressing. Lacking the tannins and polyphenols of the olive stone, this gives an oil with delicate shades of flavour: even those unaccustomed to ‘structured’ or ‘full-bodied’ oils will savour our coratina.

This is a perfect oil for steamed fish and vegetables, because it does not distort the flavour of the dish but retains just a hint of distinctive flavour.

An ingredient that no kitchen should be without.

Pitted means a sweet and mild coratina – which seems a contradiction in terms, yet is not one. We have pressed only the pulp of this native cultivar, so as to obtain not only all of its cornucopia of beneficial effects for the health – such as more phenolic antioxidants and fewer polyunsaturated fatty acids, greater resistance to oxidation and fewer peroxides, less free acidity and a lower intensity of bitter and woody notes – but also an oil which is sweeter and milder, yet overflowing with all the exuberant character of the coratina cultivar.

Savoured for its unique fruity taste and lively aftertaste with aromatic notes of fruit and cut grass.

“I EMBRACED THE MURAGLIA CAUSE WHEN I TASTED SAVINO’S OLIVE OIL MAD E 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 productwhere 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.
One Michelin star