“Claterna” Extra Virgin Olive Oil

Claterna extra virgin olive oil is the special and valuable condiment for your dishes.

Obtained exclusively from olives of the Ghiacciola cultivar, a variety native to Emilia Romagna. It provides a limited production but of particular quality. Golden yellow in colour with greenish highlights, it has a full, enveloping aroma with fresh herbaceous hints. On the palate it denotes a balanced complexity reminiscent of artichoke, tomato leaves and fresh almonds. The bitterness is well dosed and closes with a persistent spicy nuance.

The olives are harvested between the end of October and the beginning of November and processed instantly in two cycles at low temperature to preserve the rich aromatic fragrance. It is part of Palazzo di Varignana's "Monocultivar" collection whose aim is to restore value to the territory and its traditions.

Perfect for seasoning fresh tartare or fish-based first courses, boiled pulses and pinzimonio. It can be used as a cooking condiment but only for short preparations.

The uniqueness of this oil has been recognised by many awards such as the recognition in 2019 by Slow Food in the "Great Oil" category, the victory of 3 green leaves in the Gambero Rosso guide and the Silver Award at the NYOOC in New York.