Centennial olive trees in
a privileged area
of ​​the Costa Brava

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Fontclara, a story
of passion and love

Fontclara's story is that of a crush. That of Roland Zanotelli with the Empordà, with its landscape, its flora, its tradition, its land, its gastronomy, and, of course, its olive groves.

From this love affair with the hundred-year-old olive trees that he found planted on the estate in the municipality of Palau-Sator, Fontclara extra virgin olive oil (EVOO) was born, from the Arbequina, Picual, Fantoio and Argudell varieties.

A tireless entrepreneur, he immediately began to market Fontclara oil around the world. A singular collection, unique and limited by vintages, which has been welcomed and praised by international gourmets, as well as receiving critical acclaim.

Indeed, EVOO Fontclara already has numerous awards from international competitions and, what is more important, with the support of a loyal public eager to feel the essence of the Empordà on their palates.

An extension of land, which increases year after year, will allow in the coming years to increase the production of liters of oil, and in the future the integration of complementary products in the Fontclara catalog is also foreseen.

But that will be another story...

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Sustainability and innovation: Fontclara's DNA

The farm's sustainable approach is a hallmark of Fontclara. The extra virgin olive oil is produced in a respectful and ecological way, under the supervision of the Consell Català de la Producció Agrària Ecològica, which guarantees compliance with the required regulations.

Currently some 8,000 olive trees are cultivated on 60 hectares of land, many of them hundred-year-old trees. There are olives of the Arbequina, Picual, Argudell and Fantoio varieties (the latter is not yet in production), of which only the best specimens are preserved after a meticulous manual selection process.

They are processed immediately after harvest in the same oil mill on the farm with a Mori mill, from Italy, using the latest technology to optimize the quality of the oil.

What is special about our cold extraction extra virgin olive oil?

Passion for the best product

The EVOO Fontclara is from their own cultivation and harvest, organic and cold-pressed in their own mill, with natural decantation. In short: all the ingredients for a Premium EVOO that makes a difference in any dish.

own harvest

It is made with the best olives that come from centenary olive trees in the Empordà, selected by hand to always achieve excellence.

an extraordinary elixir

The two Fontclara monovarietals (Arbequina and Argudell) have been awarded in the most prestigious international competitions in the sector.

The production of Fontclara extra virgin olive oils

The olives of the Arbequina, Picual, Fantoio and Argudell varieties are harvested green at the end of September or the beginning of October. Only the best specimens are preserved, after a meticulous manual selection process, to avoid any alteration in the nuances of the oil.

They are immediately processed in the same oil mill on the farm, where it is also stored in temperature-controlled stainless steel tanks, and bottled only on demand.

In this way, the entire production process of Fontclara extra virgin olive oil takes place on the farm itself and immediately after the harvest, thus guaranteeing the preservation of the organoleptic characteristics of the best extra virgin olive oil.

Awards and distinctions

The Fontclara team

The Fontclara team has a common goal, which goes far beyond producing the best extra virgin olive oil: teaching and sharing all the secrets about this oil and its territory with all those who share this passion with Roland Zanotelli, founder of Fontclara, and Nuri Torrent, director of the brand.

That is why the Swiss businessman immediately made his farm available to this initiative, so that he welcomes experiences related to this elixir, in an always familiar and welcoming environment, since we are received in his own home. “Our goal is not only to sell a product, but also to spread the word about an oil and a territory that we are truly passionate about,” Zanotelli points out.