Pois Ceramic Jar

Size: 500ml

Olive Oil Campaign: 2024 • 2025

A synthesis of design and tradition, it preserves the aromas of freshly pressed olives. This ceramic jar, handcrafted by our Apulian artisans, is designed and colored with unique polka dots.

Product Information

Knowledge has been passed down through generations. Whether it's oil or ceramics. From the union of the Apulian olive oil tradition and the pottery tradition, Frantoio Muraglia's ceramic jars are born. We've simply done what was done a few thousand years ago: preserving extra virgin olive oil in terracotta jars. These jars, icons of our company, are one-of-a-kind pieces.

Clean lines and sophisticated colors for a jar with a playful feel. The Pois jar preserves the aromas of freshly pressed olives.

Weight

1.2 kg

Available formats

500 ml

Dimensions

21.50 h x 8.50 m

Oil Culture

The Medium Fruity extra virgin olive oil is obtained from the Peranzana monocultivar olive. Delicate and elegant. Golden yellow with bright green highlights. The aroma offers intense and lively flavors of tomato, arugula, radish, and hints of artichoke.

The Intense Fruity extra virgin olive oil is obtained from the Coratina monocultivar olive. Powerful and authentic. Intense green with golden hues. Aromas of dill, fennel, artichoke, pepper, and hay. It leaves a delightfully spicy flavor.

PAIRINGS

Suitable for:

Raw Dishes

Salads

Legume Soups

Fish

Quick Cooking

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OUR STORY

ANDRIA

Five Generations of Olive Oil Mills

Frantoio Muraglia was founded in Andria, the capital of Apulia's olive oil, five generations ago, but the patriarch of the family is 460 years old. It's a majestic Coratina olive tree.

Enhance. It's our favorite verb. Because we believe in it so much. We live in a land with incredible potential and unique characteristics.

Our history as olive millers begins with this green giant that dominates our countryside on the Murgia plateau, an expanse of about 60 hectares of olive trees. Savino Muraglia Sr. bought it to make oil, defying those who told him that land and olives couldn't make a fortune. Time will tell who was truly right.

What is certain is that from that stubborn ancestor—a "Capatosta," as the Apulians call him—the story of an oil now found in gourmet corners in 54 countries began. But many things have remained exactly as they were originally. Starting with the vow to protect the biodiversity of the agricultural landscape and plants of strategic importance to our food supply, like olive trees.

We continue to harvest olives by hand and cold-press them. We continue to strive for uncompromising Italian extra virgin olive oil. And, of course, to be what we have always been: Capatosta.

THE SECRETS OF PROFESSIONAL MILLING

"Having your own mill is everything: you can process the olives immediately, thus safeguarding the integrity of what experts call aromatic and phenolic compounds. One day, I wanted to increase production from 25 to 50 quintals per hour: this way, the olives can be milled within 24 hours of their arrival here at the mill. But my secret is even simpler: having a covered olive grove, so the olives don't get wet from rain, which would cause them to ferment. Processing olives is an art."

Nonno Savino