Besides the obvious quality of their oil,
Claramunt pays special attention to its image, and that is why its packaging, designed by Isabel Cabello
inspired by Picasso, Saura, Millares, or Miró, has caused a worldwide sensation. Additionally, Claramunt promotes values such as fostering a healthy, varied, and sustainable diet.
Therefore, besides taking care of their oils throughout the entire process to turn them into high-quality EVOOs, they also promote environmental care through initiatives such as biodegradable tastings in support of the global
#NoMorePlastics movement, which aims to raise awareness of the negative effects of single-use plastics.
“At Claramunt, we set ourselves a goal: to pamper our fruit, care for it, protect it, and keep it in optimal conditions so that when it is ready, we can transform it into the most precious thing it can give us: olive juice. Our level of demand during the cultivation phase imposes a limit on olive yields, thus ensuring fair productions so that each olive contains all the elements necessary to obtain great juice.”
Claramunt Picual
Tasting Notes
A unique aroma shaped by the tomato plant, banana peel, and aromatic plants, combined with an enveloping green almond. On the palate, a sweet entry gives way to a clear bitterness and a ginger-like spiciness. The “alloza” almond blends with the balsamic effect of aromatic plants like thyme and rosemary. The aftertaste is long, harmonious, and majestic. Buy it here.
Pairing
Ideal for all kinds of dressings and sherry vinaigrettes, sautéed vegetables, baked fish, salt-baked fish, grilled vegetables, tomato bread, salads, aged cheeses, gazpachos, salmorejos, and chocolates.
Claramunt Arbequina
Tasting Notes
This oil presents a green olive fruitiness accompanied by multiple fruits: apple, banana, and almond, while its aroma is slightly enhanced by ripe tones. Freshly cut grass on the nose combined with “alloza” defines its personal olfactory style. On the palate, bitter and spicy balance delicately to impress with innate almond delicacy. Buy it here.
Pairing
Perfectly harmonizes with fruits, salads, grilled vegetables, white cheeses, potatoes slow-cooked at low temperatures or in a Spanish omelette. Salmon, tuna, and anchovy marinades. Salmon, tuna, seabass tartare, as well as tiraditos and ceviches. Ideal for mayonnaises, confits, cakes, and desserts.
Claramunt Frantoio
Tasting Notes
Intense green fruitiness, characterized by bitter almond and banana peel, aromatic profile enhanced by the green olive leaf that intensifies on the palate. Medium-high bitterness and intense spiciness are distinctive traits of its personality, reflecting green fruits in anticipation of ripening. Recognizable winter fruits include acorns, chestnuts, and raw nuts.
Pairing
In cooking, this variety imparts its spiciness or bitterness to the dish it accompanies. Pairing is essential to extract its full potential and enhance the gastronomic experience. This extra virgin olive oil is ideal for all types of creams, gazpachos, salmorejos, vichyssoise, carbonara sauces, and mayonnaises. Combines deliciously with low-temperature fried eggs to highlight all its aromas. Claramunt Frantoio can replace butter in sauces, adding flavor and a smooth texture on the palate. Another ideal pairing is with chocolate, especially with cocoa containing 70% bitterness. Simply drizzle the Frantoio over chocolate and let it rest at room temperature for proper fusion. Buy it here.
Claramunt Koroneiki
Tasting Notes
Intense green fruitiness with subtle ripe notes in the fruity tone. Presented with a sweet almond.
Its aroma is described with subtle notes of grapefruit peel, apple, and banana, accompanied by fennel and green wheat. The main feature is the “alloza” almond, which stands out both in the nose and on the palate.
It has medium bitterness and slightly stronger progressive spiciness. Walnut skin and citrus tones are confirmed on the palate, creating a fresh and mentholated sensation, in harmony with youthful aromas suggesting freshly made oil.
Pairing
Cheese is an excellent companion for our Koroneiki: aged sheep, goat, or Roquefort cheeses. Especially with cheese creams, it surprisingly enhances the flavor. Ideal for salads, salmon, tuna, or anchovy marinades. Also with salmon, tuna, seabass tartare, or tiraditos and ceviches. Buy it here.
