The fruit of three years of research, study, and meditation, Fumo is a Peranzana extra virgin olive oil naturally cold-smoked with natural woods, a groundbreaking product in 2015 and winner of the Tuttofood Innovation Award that same year. It represents the perfect balance of aromas and flavors and enhances the ingredients without obscuring their identity, lending charred aromas to crudités, salads, and even dairy products.

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:

Smoked extra virgin olive oil dressing

250 ml

Store in a closed place away from heat sources

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

Italian product

Nutrition table with average values ​​per 100 ml:

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 100 ml 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

0.5kg

Available Formats

250ml

Dimensions

17.5h x 7.2h x 4.2h

Oil Culture

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

PAIRINGS

Suitable for:

Raw Vegetables

Salads

Legume Soups

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OUR STORY

ANDRIA

Five Generations of Olive Mill Makers

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 whether he was truly right.

What's 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