Extra virgin olive oil

Crudo extra virgin olive oil from Apulia, mild and slightly fruity

Crudo is an extra virgin olive oil from Apulia, made from 100% Ogliarola olives. Mild and slightly fruity, with notes of almond and artichoke. Not a blend from many countries, but a single-varietal oil from a single harvest at the foot of the Murgia.

Crudo extra virgin olive oil is the single-varietal Ogliarola oil from Olearia Schiralli in Apulia, cold-pressed just a few hours after harvesting. As an extra virgin olive oil of the highest quality grade, it carries the mild, slightly fruity signature of Southern Italy: almond, artichoke, and a green tone. In 2023, the jury of the Feinschmecker Olio Award named Crudo the winner in its category.

Almond, artichoke, and a peppery tingle

On a piece of warm white bread, you will recognize the Ogliarola immediately: it tastes of freshly cracked almond and delicate artichoke, accompanied by a green, grassy note, like freshly mown grass after the rain.

The fruitiness remains mild, never overpowering, and at the end, there is a fine spiciness that tickles the throat slightly – the mark of fresh polyphenols. Fruity, gently bitter, and subtly sharp, these qualities remain in a calm balance, which is why Crudo pairs well with delicate flavors without masking them.

Raw over food, not in the pan

A mild, slightly fruity oil like this is best when raw – a drizzle over a finished dish just before serving. There is no need to heat it.

Bruschetta, Caprese, and carpaccio are the obvious pairings, as are green salads, vegetable gratins, or a simple pasta aglio e olio. Crudo also works well with seared meat and sea fish because it seasons without obscuring the ingredients. For frying at high heat, a single-varietal oil of this quality is too precious.

Because it is mild, the slightly fruity Crudo serves as an everyday oil for almost everything where a bold, bitter oil would be too much – for delicate fish, for children's plates, for a simple buttered bread with salt and a drizzle of oil. In contrast, the Coratina oil Sei Cinque Zero is bolder, greener, and sharper.

The Schiralli family at the foot of the Murgia

The Schiralli family tends to about 8,000 olive trees on roughly 20 hectares of red soil near Bitetto, less than 15 kilometers from Bari and only 12 kilometers from the sea. The semi-rocky terrain, abundant sunshine, and a constant breeze from the sea provide the olives with ideal conditions.

In early November, the still half-green Ogliarola olives are harvested and cold-pressed just a few hours later – the shorter the journey from the fruit to the mill, the fresher the oil. The oils bear the name Crudo, Italian for "raw," because of this gentle processing. Antonio Schiralli and his brothers press the Ogliarola as a single-varietal oil – a manageable estate that the family manages itself, as Antonio emphasizes.

This dedication pays off: in 2023, the expert jury of the Feinschmecker Olio Award chose the Crudo Ogliarola for 1st place in the "mildly fruity" category. In our shop, you will find the entire range from Olearia Schiralli and other oils of extra virgin quality. A single-varietal oil from Apulia that tastes like its origin.

Keep it dark and cool to stay fresh

Extra virgin olive oil is a natural product that thrives on its freshness. Stored in a dark, cool place, away from the stove or windowsill and tightly sealed, Crudo stays fresh for a long time.

This allows the almond and green notes to be preserved for months. An oil of this quality does not belong in the back of the pantry, but on the table, to be consumed within a reasonable time while the character of the young fruit is still present. Unopened and stored in a cool place, it will keep until the next harvest year.