Coratino (Intense) Extra Virgin Olive Oil - Muraglia
- Product SKU: FRA/8998
Related items
Single-variety Coratina, the most intense oil the house makes.
The Muraglia family has pressed olives in Andria for five generations, since Nonno Savino bought a single Coratina tree: an olive that has stood in Puglia for four and a half centuries and still bears fruit. The house grew from that tree.
This is the fruttato intenso, pressed only from Coratina, the olive of Andria. The fruit is picked green in early October and milled within a day on granite grindstones. What comes out is deep green and serious: artichoke, cut grass, bitterness in the best sense, and the peppery catch at the back of the throat that marks a fresh Coratina.
Muraglia presses two olives: Coratina for force, Peranzana for gentleness. This is the Coratina — the one you finish with, not the one you fry with.
Use it raw, where nothing softens it — over grilled vegetables and meat, on bruschetta, into legume soups the way Puglia does it, on bitter greens at the last moment. A little is enough.
In Andria this is the everyday oil. The bottle lives on the table, within arm's reach.
Single-variety Coratina, the most intense oil the house makes.
The Muraglia family has pressed olives in Andria for five generations, since Nonno Savino bought a single Coratina tree: an olive that has stood in Puglia for four and a half centuries and still bears fruit. The house grew from that tree.
This is the fruttato intenso, pressed only from Coratina, the olive of Andria. The fruit is picked green in early October and milled within a day on granite grindstones. What comes out is deep green and serious: artichoke, cut grass, bitterness in the best sense, and the peppery catch at the back of the throat that marks a fresh Coratina.
Muraglia presses two olives: Coratina for force, Peranzana for gentleness. This is the Coratina — the one you finish with, not the one you fry with.
Use it raw, where nothing softens it — over grilled vegetables and meat, on bruschetta, into legume soups the way Puglia does it, on bitter greens at the last moment. A little is enough.
In Andria this is the everyday oil. The bottle lives on the table, within arm's reach.
