Denocciolato is a unique extra virgin olive oil that Frantoio Muraglia make from pitted coratina olives. It is exceptionally smooth with hardly any bitterness – and this is because the tannins and polyphenols that contribute to bitterness in oil are mainly found in the stones. Denocciolato also has a fruity aftertaste rather than the spicier finish that’s characteristic of the coratina olive cultivar.
When Michelin-starred chef, Felice Sgarra of Umami, first tried denocciolato he said that the delicate notes were ‘a gastronomic revelation’ and that ‘no kitchen should be without it’. Follow in Felice’s footsteps and use denocciolato with steamed vegetables and the freshest fish.
Frantoio Muraglia are passionate about olives. Watching over their company is the oldest olive tree in their grove – a majestic Coratina olive tree that is at least 450 years old and still gives fruit. They’ve been growing and pressing olives in the same way for nearly five generations of the Muraglia family, and their extra virgin olive oils have won numerous awards.
No vacuum harvesting techniques used, songbird friendly.
Ingredients: extra virgin olive oil from pitted olives.
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