Format: 5 x 20ml

Olive Oil Campaign: 2024 • 2025

The mini olive oil couvette contains five 20ml bottles for tasting all our extra virgin olive oils: Intense Fruity, Medium Fruity, Pitted, Smoked, and Garlic & Chilli. Perfect for experimenting with new flavors, seasoning different dishes, and satisfying the most curious palates.

All usage suggestions are in "Olive Oil Culture."

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 1169/2011. 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

Smoked extra virgin olive oil with chili pepper and garlic

Extra virgin olive oil with fresh chili pepper and fresh garlic

ml. 20x5

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

0.30 kg

Available formats

5 x 20 ml

Dimensions

15.30 x 3.00 x 8.50

Oil Culture

The Pitted extra virgin olive oil is a top-quality product in which the olive pulp is separated from the pit before pressing. Delicate nuances, a fruity flavor, and a lively aftertaste.

The Smoked extra virgin olive oil is smoked in the mill using strictly natural wood. The flavor is delicate and smooth, yet still retains lingering spicy notes.

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 vivid flavors of tomato, arugula, radish, and hints of artichoke.

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

PAIRINGS

Suitable for:

Crudités

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 has been around for 460 years. He is a majestic Coratina olive tree.

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

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

What is certain is that from that stubborn ancestor—a "Capatosta," as the Apulians call him—the story of an oil that today can be found in gourmet corners in 54 countries was born. 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 toward Italian extra virgin olive oil without compromise. 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