Dressings based on oil

extra virgin olive oil, summer truffle (tuber aestivum) into slices. To give your hot and cold dishes the delicate flavor of the truffle.

Considered by many specialized magazines for its organoleptic characteristics the best oil with white truffle on the market. To give your hot and cold dishes the delicate flavor of the white truffle.

Ideal for seasoning tartare, carpaccio or meat and fish fillets, first courses, eggs, cheeses, salads, vegetables and potatoes.Finishing product, use 1/2 teaspoon per serving.

This extra virgin "Öiu de s’ciappa" surfaced of great value, rare delicacy and absolute genuineness is obtained according to the method of soft cold pressing in the ancient stone mill of the Abbo family. Taggiasca olives come from olive groves located in particularly favorable areas for geographical exposure, microclimate and altitude. Any deposit on the bottom of the bottle demonstrates the naturalness of this Taggiasca extra virgin olive oil.
From the stacked fiscoli, by natural pressure, oil comes out, which is immediately taken and placed in containers called "dry" so that it decants and separates itself from the vegetation water that the olives themselves contain: olive 50% skin, pulp and stone, 30% water, 20% oil. The oil is collected from the buckets with two ladles called "a lecca" and "a cassa". Repeated decanting is done and finally the oil is left to rest in underground tanks dug into the rock, covered in stainless steel. Until the moment of its packaging in the bottle, the oil remains in the tanks at a constant temperature of 13-16 ° C. The Taggiasca Extra Virgin Olive Oil obtained is called "Öiu de s’ciappa" surfaced.
Superior category olive oil obtained directly from olives and solely by mechanical means.

L’olio extravergine di oliva prodotto è un fruttato leggero con sentori di carciofo e mandorla.
L’azienda, condotta a livello familiare da Silvio e Federica Raggio, con esperienza di tecnici divulgatori, comprende anche un frantoio che molisce unicamente le olive di produzione, consentendo all’azienda di programmare e meglio gestire le operazioni di raccolta e lavorazione in tempi ravvicinati.

L’olio extravergine di oliva prodotto è un fruttato leggero con sentori di carciofo e mandorla.
L’azienda, condotta a livello familiare da Silvio e Federica Raggio, con esperienza di tecnici divulgatori, comprende anche un frantoio che molisce unicamente le olive di produzione, consentendo all’azienda di programmare e meglio gestire le operazioni di raccolta e lavorazione in tempi ravvicinati.

With the "Essenza" line, Frantoio Muraglia returns to the essence for which it has always worked: oil. Essence means high quality oil in a pret-à-gourmet dress, elegant but democratic extra virginity. “Essenza” Intense Fruity is an extra virgin olive oil made only with Coratina variety olives. Of fine workmanship it is expressed with notes of thistle and artichoke leaves. Slowly it is enveloped by the spicy tones typical of this cultivar.

Seasoning made with an extra virgin olive oil only, designed for pioneers of taste. Tinted memories and personality with which you can enrich grilled meats and crudités.

Basil dressing obtained from the simultaneous pressing of olives and Genoese PDO basil. It is not, in fact, a simple infusion of raw materials in extra virgin olive oil or, worse, the addition of some flavor. What makes this aromatic condiment special is precisely the pressing of the raw materials, which are pressed together with the olives. In this way, a contamination of flavors is created that enhance and emphasize each other: a real fusion, which brings to the table the excellence of a flavor that is not found every day. Minestroni, soups, bruschetta, pasta and rice salads or on the classic plate of pasta with tomato: the dressing based on extra virgin olive oil with fresh basil can elegantly enrich and perfume all these dishes (and many others), transforming them in taste experiences and giving the pleasure of being at the table an extra flavor.

The Anfosso oil Ponente DOP is produced only in the month of January and mid-February, the best olives are cold pressed in the stone crusher company.

Chili pepper dressing obtained from the simultaneous pressing of olives and chilli pepper. It is not, in fact, a simple infusion of raw materials in extra virgin olive oil or, worse, the addition of some flavor. What makes this aromatic condiment special is precisely the pressing of the raw materials, which are pressed together with the olives. In this way, a contamination of flavors is created that enhance and emphasize each other: a real fusion, which brings to the table the excellence of a flavor that is not found every day, to enrich pizzas, focaccias and bruschetta and give life to delicate but distinctive taste alchemies.

Medium intensity fruity tones. Freshly cut grass. Superior category olive oil obtained directly from olives and solely by mechanical means. Cold extraction.

HARVEST First half of OctoberCOLOR Green with golden reflections TASTE Intense bitter and spicy and in perfect balance SMELL Rich in nuances with intense herbaceous, notes of artichoke and green apple USE Raw on any type of dish. Ideal on bruschetta, soups and cut slices
Where does the name "Quinta Luna" come from? Frantoio Gaudenzi tells us: "In order to study the behavior of the varieties based on harvest times, in 2007 we tried to bring the harvest forward by a month. The oil produced was intense and fragrant, the almond scent gave way to artichoke, hints of just cut and olive leaves. The bitter and spicy were more pronounced but incredibly still remained in perfect balance with each other. That day Quinta Luna was born. The name refers to the intuition of harvesting olives after just 5 moons from flowering ".
Superior category olive oil obtained directly from olives and solely by mechanical means.

This extra virgin "Öiu de s’ciappa" surfaced of great value, rare delicacy and absolute genuineness is obtained according to the method of soft cold pressing in the ancient stone mill of the Abbo family. Taggiasca olives come from olive groves located in particularly favorable areas for geographical exposure, microclimate and altitude. Any deposit on the bottom of the bottle demonstrates the naturalness of this Taggiasca extra virgin olive oil.
From the stacked fiscoli, by natural pressure, oil comes out, which is immediately taken and placed in containers called "dry" so that it decants and separates itself from the vegetation water that the olives themselves contain: olive 50% skin, pulp and stone, 30% water, 20% oil. The oil is collected from the buckets with two ladles called "a lecca" and "a cassa". Repeated decanting is done and finally the oil is left to rest in underground tanks dug into the rock, covered in stainless steel. Until the moment of its packaging in the bottle, the oil remains in the tanks at a constant temperature of 13-16 ° C. The Taggiasca Extra Virgin Olive Oil obtained is called "Öiu de s’ciappa" surfaced.
Superior category olive oil obtained directly from olives and solely by mechanical means.

The main feature is the very low acidity (less than 0.5%) and the intense green color; the cold pressing allows to keep all the organoleptic characteristics of the product unaltered, revealing a wide aromatic range at the moment of tasting with fruity and fragrant aromas. For this reason La Gerla extra virgin olive oil is particularly suitable to be consumed raw. La Gerla extra virgin olive oil is obtained thanks to the rigorously cold pressing of the olives harvested by hand on the plants located in the two production areas Canalicchio and Castelnuovo dell'Abate (SI) at an altitude of about 300 meters above sea level. Superior category olive oil obtained directly from olives and solely by mechanical means. The varieties from which the olives come are Frantoio or Correggiolo, Leccino, Moraiolo and Olivastro.