Frantoio Muraglia - Fumo - Smoked Oil - Italian Extra Virgin Olive Oil - High Quality

Frantoio Muraglia - A Five Generations Story

I DO IT IN MY WAY. I'VE BEEN THAT WAY SINCE I WAS LITTLE. WHAT I DID AND HOW I DID IT WAS NOBODY'S BUSINESS BUT MY OWN.

Frantoio Muraglia Story

Frantoio Muraglia was born in Andria, capital of the Apulia oil region, five generations ago, but our real family patriarch has watched the seasons come and go for no fewer than 450 years – a majestic coratina olive-tree, a native cultivar whose wealth of polyphenols is almost unmatched among the 538 classified Italian varieties. Our history as oil producers begins with this green giant that stands tall over our olive groves – some 40 hectares in the uplands of Murgia. It was Savino Muraglia senior who bought this tree to press its olives for oil, defying all those who told him there was no fortune to be made from land and olives. As to who had the right of it, only time will tell!

Frantoio Muraglia - Fumo - Smoked Oil - Italian Extra Virgin Olive Oil - High Quality

Fumo – “Smoke” – is our extra virgin Peranzana olive oil, naturally cold-smoked using natural woods. Available in 250 ml size.

An absolute first of its kind, Fumo is our extra virgin Peranzana variety olive oil naturally cold-smoked using natural woods. Unique for its exceptional fragrance and nuanced flavour. An elegant finish that enhances your raw materials without obscuring their identity; that customizes each flavour with extra virgin authenticity.

Fumo, a surprise topping on bread for a bruschetta snack with friends, a boost of flavour to make steamed or sautéed vegetablesreally special.

Available in 250 ml size.

Smoke - Monocultivar Peranzana

Three years of research, studies, meditation. Thirty-six months chasing the perfect balance between flavor and aroma. Is born. It's called Fumo, read cold-smoked oil with natural wood, conceived and created by Frantoio Muraglia for curious food, explorers of taste in search of good news.

Only natural oil, Italian and of course one hundred percent extra virgin. Smoke comes from the cold pressing of Peranzana, a pure cultivar of the Alto Puglie table with low acidity, medium fruity and balanced taste, which has proved to be perfect.

The idea was born from the provocation of a chef friend, free talk about culinary desires and trends. "Why not smoke the oil?", The cook throws it there. The question is fulminating. In an instant we imagined what it would be: an ally in the kitchen for avant-garde housewives, the surprising companion for an improvised bruschetta with friends, the addition of taste to make two vegetables special steamed or sautéed in a pan. Of daily use but with an exceptional personality, therefore perfect also for the chef looking for the extra note for a signature dish.

The extra virgin olive oil is smoked in an oil mill with strictly natural wood, it is the detail of substance that makes the difference: because the process according to nature is good not only for taste and health but also for oil whose shelf life expands to 24 months. The result? An elegant finish that enhances the raw materials without covering their identity. That personalizes flavors with extra virgin, traceable, sustainable authenticity.

The taste, together with delicate softness, faithfully brings back smoky memories, interspersed with adequate spicy notes and florid persistence.

Smoked Oil, A Gastronomic Intuition

"YEARS AGO I WAS ALMOST JOKE TO ASK SAVINO IF HE NEVER THOUGHT TO SMOKE OIL. I never thought I would be taken seriously and when it was brought to me for a taste I was amazed. Il Fumo has a quid that enriches the taste of freshly cooked meat on a grill or on a plate and a bit of this oil is miraculous on a ricotta as well as on a fatty fish without causing ambiguity about the intimate nature of the product and the cooking method . If today the expressed cuisine requires fresh, lively, perhaps edgy but quick to prepare raw materials, the smoked oil transforms the meats into a "magically" grilled, tasty product. I SERVED IT BACK ON THE EGGPLANT VELVET AND IT WAS FUNNY TO OBSERVE THE CUSTOMER WHO TRIED TO UNDERSTAND HOW IT WAS POSSIBLE TO COOK A VELVET ON THE GRILL. "

Luciano Matera, patron "Il Turacciolo", wine bar with kitchen - Andria

Weight

0.7 kg