But bell'Arte!
extra virgin olive oil
In Italy, olive oil is not a product. It is culture. It belongs on the table like bread and wine - simple, honest, essential. Anyone who knows good oil knows: it does not begin in the bottle, but at the tree. With old olive groves, with sun, wind and patience. With handwork and dedication. And with the conviction that less is more. Muraglia works exclusively with nature, not against it. Cold-pressed, harvested early, single-variety. No blend from who knows where, no industrial product, no label without substance.
What matters is the taste: green, grassy, clear. With bite. With depth. You do not recognize olio buono by the bottle. But by the first drop on a piece of white bread. And by the moment afterward, when all you can say is: that's how it should be.
Muraglia
Rainbow
The rainbow pots are the house's classic. Hand-thrown and painted, each one is unique, with its own distinctive brushstrokes. Appearance is one thing, but these colorful ceramic bottles also make sense from a quality perspective. In any case, they and their manufacturing philosophy are just one of many quality aspects that vividly express the attention to detail, the highest quality olive oil, and the region and its people.
Muraglia
Pop Art
The hand-made clay bottles are printed with pop art motifs and give every kitchen a modern and Mediterranean touch.
Muraglia
Grand Cru
The olives for this Cru oil come from the finest site of the Frantoio Muraglia: the Macchia di Rose. Perfect climatic conditions, excellent soils, and absolute dedication in caring for the trees create an outstanding top-quality oil. Perfect for all who wish to experience a touch of gourmet cooking at home.
Other premium olive oils
refill
As soon as the clay bottle is full, it is empty again. For refilling, we offer several refills in different sizes and containers from different manufacturers.
Frantoio D'Orazio
Eight varieties, one oil.
Most good oils are made from a single variety. D'Orazio does the opposite: eight local olive varieties go to the mill together—Coratina, Leccino, Olivastro, Nociara, Cima di Mola, Cima di Melfi, Picholine, Simona. Not as a compromise, but as a portrait. That’s how Apulia tastes—not like a single olive, but like many.
Cold-extracted, purely mechanical, with no detours. In the glass: tomato. Oregano. A bitterness you come to enjoy. A pepperiness that lingers.
On salad, vegetables, or fish. Or simply on bread, when no one’s watching.
Have you tried it yet?
Balsamic Vinegar
The real Muraglia boss
Shall we go to Apulia? To Andria? Here, on the plateau, the real Muraglia boss has stood for almost 500 years: a gnarled Croatina olive tree. It has probably seen everything in its time, but it would never have made it out into the world on its own. For that you need at least a testa dura - a visionary stubborn head. One like Savino the Elder has. He founded the Frantoio Muraglia.
A quality product
Savino's son, Vincenco, is now the master of oil. The hand-picked olives have always been pressed between granite stones in the family's traditional house, but the greatest enemy of olive oil is oxygen, and so a modern, closed extraction process ensures that contact with oxygen can be almost completely eliminated. A complete obsession with quality and unconditional devotion to the terroir, nature, biodiversity and the will to lend a hand there; that is Muraglia.
And the ceramic bottles?
They are made and painted by hand on site, in the traditional way, and anyone who tries to get Savino junior mad accuses him of whitewashing his bottles as a marketing gimmick. Savino shakes his head: "They're not just pretty. Clay bottles are the perfect container for olive oil. They are 100 percent opaque and provide excellent insulation," he says, and wishes you lots of fun with them, with a wink.
The real Muraglia boss
Shall we go to Apulia? To Andria? Here, on the plateau, the real Muraglia boss has stood for almost 500 years: a gnarled Croatina olive tree. It has probably seen everything in its time, but it would never have made it out into the world on its own. For that you need at least a testa dura - a visionary stubborn head. One like Savino the Elder has. He founded the Frantoio Muraglia.
A quality product
Savino's son, Vincenco, is now the master of oil. The hand-picked olives have always been pressed between granite stones in the family's traditional house, but the greatest enemy of olive oil is oxygen, and so a modern, closed extraction process ensures that contact with oxygen can be almost completely eliminated. A complete obsession with quality and unconditional devotion to the terroir, nature, biodiversity and the will to lend a hand there; that is Muraglia.
And the ceramic bottles?
They are made and painted by hand on site, in the traditional way, and anyone who tries to get Savino junior mad accuses him of whitewashing his bottles as a marketing gimmick. Savino shakes his head: "They're not just pretty. Clay bottles are the perfect container for olive oil. They are 100 percent opaque and provide excellent insulation," he says, and wishes you lots of fun with them, with a wink.