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Frantoio Muraglia Extra Virgin Olive Oil Rainbow Terracotta
Description
Frantoio Muraglia extra virgin olive in a rainbow terracotta bottle is not only a fine Italian olive oil, but is also a piece of art for your kitchen.
The intensely fruity olive oil is made from cold-pressed Coratina olives – a variety native to the Apulia region of Italy, where the Frantoio Muraglia olive groves are located. Coratina olives are unique in that they contain three times more antioxidant polyphenols than any other Italian olive variety. This gives the oil its intense flavour, with spicy notes and hints of astringency.
Every Frantoio Muraglia rainbow terracotta bottle is handmade and hand-painted, so each bottle is unique. As well as being stunning to look at, the terracotta also helps to keep the olive oil tasting its best. It protects the oil from exposure to light – one of the biggest causes of deteriorating flavour in olive oil.
The making of decorative terracotta vases, jars and bottles in Apulia is a tradition going right back to ancient times. The region is rich in red clay, and artisans trained in traditional hand-crafting methods are still very much a part of the region’s culture.
Use the fruttato intense olive oil over cold bean salads, or drizzle over a traditional bread all’acquasale. This is a rustic dish of stale bread soaked in cold water and plenty of salt, with lots of fresh vegetables and a glug of olive oil.
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 over 16 awards in the past 10 years alone.
Ingredients: 100% extra virgin olive oil, obtained directly from coratina olives solely by mechanical means
Quick Comparison
| Settings | Frantoio Muraglia Extra Virgin Olive Oil Rainbow Terracotta remove | Defrutum Balsamic Vinegar DOP "Extravecchio" - 25 years remove | Defrutum Balsamic Vinegar IGP 4 yr Aged - 2 Crowns remove | Caramelised Onion Balsamic Compote remove | Defrutum Cooked Grape Must remove | Chilli Infused White Balsamic Condiment remove |
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| Price | 35.00€ | 98.75€ | 8.13€ | 11.19€ | 10.63€ | 9.52€ |
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| Content | Frantoio Muraglia extra virgin olive in a rainbow terracotta bottle is not only a fine Italian olive oil, but is also a piece of art for your kitchen. The intensely fruity olive oil is made from cold-pressed Coratina olives – a variety native to the Apulia region of Italy, where the Frantoio Muraglia olive groves are located. Coratina olives are unique in that they contain three times more antioxidant polyphenols than any other Italian olive variety. This gives the oil its intense flavour, with spicy notes and hints of astringency. Every Frantoio Muraglia rainbow terracotta bottle is handmade and hand-painted, so each bottle is unique. As well as being stunning to look at, the terracotta also helps to keep the olive oil tasting its best. It protects the oil from exposure to light – one of the biggest causes of deteriorating flavour in olive oil. The making of decorative terracotta vases, jars and bottles in Apulia is a tradition going right back to ancient times. The region is rich in red clay, and artisans trained in traditional hand-crafting methods are still very much a part of the region’s culture. Use the fruttato intense olive oil over cold bean salads, or drizzle over a traditional bread all’acquasale. This is a rustic dish of stale bread soaked in cold water and plenty of salt, with lots of fresh vegetables and a glug of olive oil. 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 over 16 awards in the past 10 years alone. Ingredients: 100% extra virgin olive oil, obtained directly from coratina olives solely by mechanical means | Defrutum “Extravecchio” 25-years aged balsamic vinegar PDO is the Rolls-Royce of vinegar for truly special occasions. Thick, rich and with just the right amount acidity, dot sparingly on canapes or even enjoy a small spoonful as a digestif. The PDO designation of “Extravecchio” vinegar shows that it is made according to the strictest Modenese method of balsamic vinegar making. Unlike balsamics with IGP status, no wine vinegar is added while the vinegar matures – it is made purely from aged grape must. The must is obtained from Lambrusco and Trebbiano grapes that are picked by hand, and are softly pressed to extract the juice, or ‘must’. The grape must is slowly cooked until caramelised. The cooking process starts within 24 hours of the grapes being pressed. Any longer, and the must would start to ferment and produce alcohol. Once caramelised, the must is transferred to wooden barrels for aging. The balsamic vinegar is aged for at least 25 years in barrels of different woods – oak, cherry, chestnut, juniper and ash. This is according to a centuries-old balsamic-making tradition, and plays a large part in giving the vinegar its complex layers of flavour. The barrels are left open to allow evaporation, which is the natural way to concentrate the grape must and intensify the flavours. When to move the vinegar from one barrel to another is something that only the master tasters know, and it often changes from batch to batch. And when a vinegar is aged as long as “Extravecchio”, generations of experience go into every bottle. The “Extravecchio” traditional balsamic vinegar includes recipe ideas and serving suggestions. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Pouring spout with cork stopper included. Ingredients: cooked grape must. Contains sulphites. | Defrutum 4-year aged balsamic vinegar IGP is a sweet, sharp vinegar that’s a great choice for everyday use. Defrutum balsamic vinegar is made from the cooked grape must of Lambrusco grapes and a little wine vinegar. The grape must gives the balsamic its signature sweetness, while the wine vinegar adds sharpness and acidity. This 4-year aged balsamic vinegar is an ideal choice for salad dressings, with its long-lasting acidity and clean mouth-feel. Mix 2 parts of extra virgin olive oil with 1 part balsamic vinegar, for a dressing that will liven up leafy green salads, tomato salads and green vegetables. Defrutum 4-year aged balsamic vinegar has been awarded IGP, or Indicazione Geografica Protetta, status. This shows that it is one of the protected classifications of balsamic vinegar, Balsamic Vinegar of Modena. The production process is rigorously monitored – and unlike ‘balsamic condiment’ or cheaper ‘balsamic vinegars’ – which usually have no ageing, true Balsamic Vinegar of Modena must be aged for a minimum of 60 days in wood. In fact, this balsamic vinegar is aged for 4 years in barrels of different woods – oak, cherry, chestnut, juniper and ash. This is according to a centuries-old balsamic-making tradition, and plays a large part in giving the vinegar its complex layers of flavour. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: wine vinegar, cooked grape must. Contains sulphites. | Caramelised onion balsamic compote is a serious contender for onion chutney on your cheeseboard. There’s much more to this compote than just sweetness. The acidity cuts through a creamy brie or goats’ cheese, while the distinct onion flavour goes brilliantly with a sharp cheddar. The caramelised balsamic compote is also a great addition to an onion gravy, or simply serve as a condiment with roast beef. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: onions (210g for 100g of final product), sugar, Balsamic Vinegar of Modena (wine vinegar, cooked grape must) (15%). | Defrutum cooked grape must is like no condiment you’ve ever tried before! It’s rich, sweet and fragrant, with distinctive grape flavours and even honey-like notes. Cooked grape must is the reduced juice of dried grapes, and is normally used to make balsamic vinegar. However, this syrupy reduction is a versatile condiment in its own right. It goes particularly well with roasted poultry and vegetables, and is even a fantastic addition to a cheeseboard. You can also use Defrutum cooked grape must in drinks. Try as an alternative to sugar in fruit or herbal teas, as an ingredient in cocktails, or even with soda water and plenty of ice for a refreshing drink. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and aging methods have been passed down through four generations of balsamic vinegar makers. Ingredients: acetified cooked grape must. Contains sulphites. | Chilli infused white balsamic condiment adds delicate sweetness, acidity, fragrance and warming notes of chilli – all from just one bottle! The infused vinegar is made with Defrutum’s white balsamic condiment and dried pepperoncino chilli peppers. Use the chilli infused vinegar in salad dressings, or in sauces for chicken and white fish. Also try it over freshly cooked prawns with a drizzle of olive oil, or to liven up green vegetables like spinach, asparagus or green beans. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: white wine vinegar, concentrated white grape must, chilli pepper. Contains sulphites. |
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