Crudo - the extravirgin oil -

The Schiralli family owns about 20 hectares of olive groves at 135 meters above sea level, at the foot of the Murgia hill of Bari, an area characterized by semi-rocky lands favoured by a long and intense exposure to sunlight and by the beneficial effect of the wind which comes from the sea, only 12 km away.
On this land, specially suited for olive growing, the Schiralli brothers produce the extravirgin olive oil CRUDO®, through an innovative pressing technique. This state-of-the-art technique is the result of the many years’ experience of the press equipment designer as well as the CRUDO team’s research conducted in collaboration with agricultural and medical experts.
“CRUDO® , following the modern and innovative oil art”, bases itself on few but essential principles, among them:
• Total absence of air contamination thanks to the vacuum pressing process;
• Strict control of the pressing temperature, consistently below 25°C, to preserve the organoleptic characteristics of the oil.
• Constant control of the entire cycle of production: sanitary conditions provided by automatic self-washing and disinfection technology of the internal components of the oil press ;
The result is a whole and genuine product and with a high content of polyphenols, those essential fatty acids that our body does not produce, and crucial because they fight the aging process. CRUDO® offers a delightful sensory experience and at the same time provides highly beneficial nourishment for you.
The company also produces Patè, delicious green and black olives purée created exclusively with CRUDO® olive oil, Passata di Pomodoro, a real masterpiece obtained through a working process whose principles are the same of the olive oil, the olives in water and salt of the excellent variety “Termite di Bitetto”, the Taralli Classici and the Tozzetti with Unrefined Sweet Sea Salt of Cervia , snacks made with 0 flour, yellow moscato wine of Trani and exclusively Crudo® extravirgin olive oil.