Olive Oil Campaign: 2024 • 2025

The Il Rooster Jar, born from our commitment to young artists who interpret our values ​​with creativity and enthusiasm, is a Capsule Collection designed by Stella Tasca. It is handmade by our Apulian ceramists.

The Rooster becomes a "floral" animal: a flash of light, sun, and color, proud and striving towards a new path. Its tail evokes and celebrates the olive tree and therefore life itself, establishing a connection with the land and with the product the jar contains and protects: our Extra Virgin Olive Oil.

Product information

Mandatory food information required by Article 9, paragraph 1, with the exception of that referred to in letter f), of Regulation (EU) 1169/2011, in relation to the provisions of Article 14 of the same regulation regarding distance selling methods and Articles 6, 7, and 8 of Regulation (EU) 2022/2104:

Superior category olive oil obtained directly from olives and solely by mechanical means

Extra virgin olive oil

ml 500

Store in a closed place away from heat.

Muraglia Savino & C. Società Agricola Semplice, Via San Candido, 83, Andria, BT – Italy

Italian Product

Nutrition table with average values ​​per 100ml:

Energy 3665kJ/891kcal

Fat 99g of which saturated fatty acids 13g, monounsaturated fatty acids 79g, polyunsaturated fatty acids 7.7g

Carbohydrates 0.1g of which sugars 0g

Protein 0g

Salt 0g

Vitamin E 19mg (158% NRV)*

Average values ​​per 14ml (1 teaspoon)

Energy 513kJ/125kcal

Fat 14g of which saturated fatty acids 1.8g, monounsaturated fatty acids 11g, polyunsaturated fatty acids 1.1g

Carbohydrates 0.01g of which sugars 0g

Protein 0g

Salt 0g

Vitamin E 2.7mg (23% NRV)*

*Nutritional Reference Values

The bottle contains approximately 33 teaspoons

Weight

1.2 kg

Available Formats

500 ml

Dimensions

21.50 h x 8.50 h

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. Deep green with golden hues. Aromas of dill, fennel, artichoke, pepper, and hay. It leaves a deliciously 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