{"id":6626,"date":"2025-06-12T10:21:03","date_gmt":"2025-06-12T08:21:03","guid":{"rendered":"https:\/\/dev.frantoiomuraglia.it\/the-muraglia-oil-mill\/"},"modified":"2025-06-12T10:21:34","modified_gmt":"2025-06-12T08:21:34","slug":"the-muraglia-oil-mill","status":"publish","type":"page","link":"https:\/\/dev.frantoiomuraglia.it\/en\/the-muraglia-oil-mill\/","title":{"rendered":"THE MURAGLIA OIL MILL"},"content":{"rendered":"

I am Capatosta (stubborn).<\/h2>\n

Enhance. Our favourite verb. Because we believe in it so much. We live in an area with incredible potential and unique characteristics.<\/p>\n

OUR HISTORY<\/h2>\n

ANDRIA
5 generations of oil millers<\/p>\n

Frantoio Muraglia was founded in Andria, the oil capital of Apulia, five generations ago, but family’s patriarch has lived through 460 springs. It is a majestic coratina olive tree.<\/p>\n

Our story as millers begins with this green giant that dominates our countryside in the Murgia plateau, an expanse measuring approximately 60 hectares of olive trees. Savino Muraglia senior bought it to make oil, defying those who told him that he couldn’t make a fortune from land and olives. Time has given its answers; time has proven him right.<\/p>\n

What is certain is that, from that stubborn ancestor – a “capatosta” (“stubborn”) as the Apulians say – the story was founded of an oil that can currently be found in the gourmet corners of 54 countries. However, many things remained exactly as they originally were. Starting with an oath to preserve the biodiversity of the agricultural landscape and plants of strategic importance for food, such as olive trees.<\/p>\n

We continue to harvest the olives by hand and cold press them in the ancient stone mill. To travel in the direction of uncompromising Italian extra virginity. And, of course, to be what we have always been: Capatosta (“stubborn”).<\/p>\n

Our story as millers begins with this green giant that dominates our countryside in the Murgia plateau, an expanse measuring approximately 60 hectares of olive trees. Savino Muraglia senior bought it to make oil, defying those who told him that he couldn’t make a fortune from land and olives. Time has given its answers; time has proven him right.<\/p>\n

Certo \u00e8 che da quell\u2019avo ostinato \u2013 una \u201ccapatosta\u201d dicono i pugliesi \u2013 \u00e8 nata la storia di un olio che oggi si trova nei corner gourmet di 54 Paesi. However, many things remained exactly as they originally were. Starting with an oath to preserve the biodiversity of the agricultural landscape and plants of strategic importance for food, such as olive trees.<\/p>\n

We continue to harvest the olives by hand and cold press them in the ancient stone mill. To travel in the direction of uncompromising Italian extra virginity. And, of course, to be what we have always been: Capatosta (“stubborn”).<\/p>\n

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THE SECRETS OF PROFESSIONAL MILLING<\/h2>\n

\u201cHaving your own mill is everything: you can process the drupes straight away and, in this way, we safeguard the integrity of what experts call the aromatic and phenolic components. One day, I wanted to increase production from 25 to 50 quintals per hour, so that the olives could be pressed within 24 hours of arriving at the mill. But my secret is even simpler: have a covered olive grove, so the olives don’t get wet from the rain and ferment. Processing olives is an art.\u201d<\/p>\n

grandpa savino<\/p>\n

I’M CAPATOSTA [HEAD-HEADED]<\/h2>\n

I’m, Savino<\/p>\n

“Today, Muraglia oil can be found in 54 countries around the world, from Neiman Marcus in the US to El Corte Ingl\u00e9s in Spain and the largest German, American and Russian emporiums.”<\/p>\n

I remember when I first entered the food hall of Harrods in London wallpapered with my jars: I cried with joy as they wanted to throw me out because I was photographing my products, and it was forbidden.<\/p>\n

\u201cWe live in an area with incredible potential and unique characteristics. I wanted to take it around the world, to share its quality\u201d In reality, the quality was already there; it has always been there thanks to five generations of Capatosta, but I am never satisfied. In reality, the quality was already there; it has always been there thanks to five generations of Capatosta, but I am never satisfied.<\/p>\n

That is why I have invested in processes, recovering old ones, creating new ones and letting myself be inspired by other worlds. I invested in people, in young people. And, altogether, we embarked on a journey into beauty, never an end in itself, but, as we like to say, “the good in what is beautiful”. Valuing our olives, the olives that are ours. Looking for new types to innovate.<\/p>\n

Bringing the culture of Italian, quality oil to the world; making it easy to understand, democratising it. Because the oil you pour enhances the dishes you place on the table. But only if you get to know it. Because the oil you pour enhances the dishes you place on the table. But only if you get to know it”.<\/p>\n

SAVINO MURAGLIA<\/p>\n

I remember when I first entered the food hall of Harrods in London wallpapered with my jars: I cried with joy as they wanted to throw me out because I was photographing my products, and it was forbidden.<\/p>\n

\u201cWe live in an area with incredible potential and unique characteristics. I wanted to take it around the world, to share its quality\u201d In reality, the quality was already there; it has always been there thanks to five generations of Capatosta, but I am never satisfied.<\/p>\n

That is why I have invested in processes, recovering old ones, creating new ones and letting myself be inspired by other worlds. I invested in people, in young people. And, altogether, we embarked on a journey into beauty, never an end in itself, but, as we like to say, “the good in what is beautiful”. Valuing our olives, the olives that are ours. Looking for new types to innovate.<\/p>\n

Bringing the culture of Italian, quality oil to the world; making it easy to understand, democratising it. Because the oil you pour enhances the dishes you place on the table. But only if you get to know it. Because the oil you pour enhances the dishes you place on the table. But only if you get to know it.<\/p>\n

SAVINO MURAGLIA<\/p>\n

I am a form of art
that is poured<\/h3>\n

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FOOD DESIGN<\/h2>\n

WHEN OIL
becomes art<\/p>\n

“Recovering ancient vascular art, discovering artists and launching them into our food design concept and project.”<\/p>\n

Art is part of our life. Inspiration, beauty, uniqueness and creativity are the concepts we like to transfer to the company. Dreams are what bring man to life and we, our oil, are the expression of our art.<\/p>\n

Art in every gesture and every choice. Many people have found out about us because of the beauty of our products, then tasted them and realised that there is goodness in beauty. The art of our craftsmen’s skilful hands shaping, in the truest sense of the word, the world-famous ceramic jars.<\/p>\n

The decision to focus on young artists who, with creativity and enthusiasm, interpret our values in unique capsule collections. The art of innovation, investing in technology, not to produce more but to produce better and in less time.<\/p>\n

Art is part of our life. Inspiration, beauty, uniqueness and creativity are the concepts we like to transfer to the company. Dreams are what bring man to life and we, our oil, are the expression of our art.<\/p>\n

Art in every gesture and every choice. Many people have found out about us because of the beauty of our products, then tasted them and realised that there is goodness in beauty. The art of our craftsmen’s skilful hands shaping, in the truest sense of the word, the world-famous ceramic jars.<\/p>\n

The decision to focus on young artists who, with creativity and enthusiasm, interpret our values in unique capsule collections. The art of innovation, investing in technology, not to produce more but to produce better and in less time.<\/p>\n

Shop<\/h2>\n

goodness
in beauty<\/h2>\n
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