Oil in Singular: Claramunt

Water, cold, sun and mist make the monumental land the ideal environment to produce this great oil . It is the land where Claramunt oil is born, where its olive trees are grown, where the fruit develops and ends up being transformed into juice and Extra Virgin liquid gold. On its estate, La Monja, located in the region of La Loma, on the slopes of Sierra Magina, 160 hectares of traditional olive groves and intensive plantations produce up to four varieties of olive: Picual and Arbequina, with trees over 150 years old ; together with varieties such as Frantoio and Koroneiki; foreign olive trees , but which, due to the great quality of their oil, deserve the effort of adapting them to local cultivation.

In addition to the obvious quality of its oil,

Claramunt takes special care of its image, and that is why its packaging, with designs by Isabel Cabello

Inspired by Picasso, Saura, Millares or Miró, they have caused a sensation

values ​​such as promoting healthy, varied and sustainable eating.

#NoMorePlastics

“At Claramunt, we set ourselves a goal: to pamper our fruit, look after it, protect it and keep it in optimal condition, so that when it commands us, 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 the yield of the olive trees, thus obtaining fair productions to ensure that each olive has all the necessary elements to obtain a great juice.”

Claramunt Picual

Tasting notes

A unique aroma outlined by tomato plants, banana peel and aromatic plants , joined by an enveloping green almond. On the palate , a sweet entrance gives way to a clear bitterness and a spicy “ginger” type . The “alloza” almond joins the balsamic effect of aromatic plants, such as thyme and rosemary. The aftertaste is long, harmonious and majestic.

Pairing

Ideal for all types of sherry dressings and vinaigrettes , sautéed vegetables, baked fish, salted fish, grilled fish, grilled vegetables, bread with tomato, salads, aged cheeses, gazpachos, salmorejos and chocolates.

Claramunt Arbequina

Tasting notes

This oil presents a fruity green olive accompanied by multi-fruit : apple, banana and almond, and its aroma is slightly nuanced by ripe tones. The freshly cut grass on the nose together with the “alloza” marks its personal olfactory style. With a subtle entry in the mouth, bitter and spicy balance in a narrow margin to impress with its innate almond delicacy.

Pairing

In perfect harmony with fruits, salads, grilled vegetables, white cheeses, potatoes preserved at low temperature as a side dish or for potato omelette. Marinated with salmon, tuna, anchovies. Salmon tartar, tuna, sea bass, as well as tiraditos and ceviches. Ideal for mayonnaise, preserves, cakes and desserts .

Claramunt Frantoio

Tasting notes

With an intense green fruitiness, bitter almonds and banana peel are the aromatic image of the same, nuanced by the green olive leaf that intensifies in the mouth. Its bitterness is medium-high and its spiciness intense , both are distinctive features of its personality, reflections of green fruits in anticipation of its full maturity. Winter fruits such as acorns, chestnuts and walnuts are recognizable in their raw version.

Pairing

In cooking, this variety gives up its spiciness or bitterness in favour of the food it accompanies. Its pairing is very important to extract its full potential and improve the gastronomic experience. This extra virgin olive oil is ideal for all types of creams, gazpachos, salmorejos, vichyssoise, carbonara sauces and mayonnaise. It combines deliciously with fried eggs at low temperature, so that all its aromas stand out. Claramunt Frantoio can replace butter in sauces that need it and gives them more flavour and a smooth touch on the palate. Another ideal combination of Frantoio is with chocolate, especially with cocoa that has 70% bitterness. Simply sprinkle the chocolate with Frantoio and let it rest at room temperature to encourage melting.

Claramunt Koroneiki

Tasting notes

Intense green fruity oil with some ripe notes in fruity tones. Presented with a sweet almond .

Its aroma is described with subtle notes of grapefruit peel, apple and banana , accompanied by fennel and green wheat . Its main actor is the “alloza” almond that is its presentation letter both on the nose and in the mouth.

It is medium bitter and slightly more intensely spicy. The walnut skin and citrus tones are confirmed in the mouth, creating a fresh and minty sensation, in tune with the youthful aromas that hint at a recently produced oil.

Pairing

Cheese is an excellent companion for our Koroneiki : cured sheep's cheese, goat's cheese or Roquefort cheese. Especially with cream cheeses, it surprisingly enhances their flavour. It is ideal for salads, marinated salmon, tuna or anchovies. Also with salmon tartar, tuna, sea bass or tiraditos and ceviches.