An internationally awarded organic extra virgin olive oil

Ken Nakano, Executive Chef at Laurel Point and Aura Restaurant (Canada): In our kitchen, high-quality olive oil is essential. We work daily with Fontclara products and are convinced of the high quality of this oil. Refreshing, fruity, and healthy. What more could you want?

Iolanda Bustos, Chef of Flowers: My goal is to offer a different perspective on the landscape, on products of humble excellence that the countryside provides, such as Fontclara extra virgin olive oil. An elegant EVOO with a very distinctive botanical character, authentic and exquisite, with an Empordà flavor.

Dedé Heredia, owner of the Finolis shop in Peratallada: "Enjoying the expressions of my customers when they taste Fontclara extra virgin olive oil... is priceless! I present it as an intense, aromatic, and very clean EVOO. Beyond that, I let them experience it for themselves, and it's truly rewarding to see how they appreciate all its attributes. Without a doubt, both the Arbequina and Argudell varieties are a display of elegance that makes all the difference."

Tanjia Grandits , of Stucki Restaurant in Basel, has been voted Switzerland's best female chef three times, and her restaurant boasts two Michelin stars. There, you can find both omnivorous and vegetarian options, and they've chosen our Fontclara extra virgin olive oil to prepare their finest dishes.

Damià Rafecas, Chef of the Vicus restaurant in Pals: I've been working with Fontclara Argudell olive oil for years, both in the dining room and the kitchen. It's an oil I love, and it surprises with its purity and intensity. A local product that everyone should know about. Great job!