Fontclara olis experience

Ken Nakano ex Küchenchef in div. Michelin Restaurants

In our kitchen, high-quality olive oil is essential. We work with the products every day and are convinced of the high quality. Refreshing, fruity and healthy. What more do you want?

Iolanda Bustos the flower chef

Cook and interpret ingredients in their own natural habitat. Making pairings botanicals, landscape tastings and gastronomic activities always linked to nature. My goal is to offer a different look at the landscape, at products of humble excellence that it gives us the field, like Fontclara extra virgin olive oil. An elegant EVOO and at the same time with a Very marked botanical personality, with an authentic and exquisite Empordà character.

Restaurante Vicus de Pals

Hace años que trabajamos el aceite Fontclara argudell, tanto en la sala como en la cocina. Es un aceite que nos encanta y que sorprende por su pureza e intensidad. Un producto km0 que hay que conocer. Muy buen trabajo!

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