Olio Clara

Extra-Virgin Organic Olive Oil

Consorzio Clara was born in 2013 with the aim to foster the trade and enhancement process of an exclusive organic olive oil from the Marche region. Olive Oil Clara is produced with the olives of the companies that adhere to the Consortium, each of the members boast a long-time experience in the cultivation of olive groves following the organic production method and in the extraction of organic extra-virgin olive oil.

All the lands of the different member companies, part of the Consortium, are located in the provinces of Fermo and Ascoli Piceno and the varieties cultivated are strictly linked to those territories: the Piantone of Falerone, the Piantone of Mogliano, the Sargano of Fermo, the Tenera Ascolana, the Raggia and many others to reach 20 varieties.

The Clara extra-virgin organic olive oil is a blend that is born from the reasoned mix of these precious mono-varietal olive oils, of which some are under risk of genetic erosion.

The entire production process of Clara olive oil is characterized by particular care and commitment: from interventions on the olive tree to olive harvesting, which happens only when these reach the right ripening; a few hours after the harvesting the olives are processed directly in the olive presses of the companies and the olive oil obtained is stored in steel tanks, at the proper temperature that is maintained constant for the year. The storing phase is fundamental to maintain the chemical and sensorial characteristics of the olive oil, a superficial or erratic approach will frustrate the commitment and passion of all the people of the Consortium who are focused on obtaining a top high quality product.

Only the olive oils that follow strict qualitative standards set by the Consortium will be used by Olio Clara, a product that recall in the packaging some key characteristics: simplicity, elegance and transparency.

At the base of the idea of Consortium Clara there is the great desire to communicate the uniqueness of a wonderful territory, extremely diversified, the productive processes, focused to reach the maximum quality, and the agricultural techniques, which are fundamental to get the most high organoleptic quality of the products and the best way to take care of our land.

Knowing an Olive Oil is a Multisense Experience

Sight

Each olive oil type has a typical color that goes from golden yellow to intense green depending on the quantity of chlorophyll.

Smell

A small quantity of olive oil poured in a small glass warmed up by the hands heat, slowly wake up all the aromatic notes. It is an effective method to start feeling the different aromas released, from the intensity of fruity olive oil to a set of other scents: leaf, fresh cut grass, almond, artichoke, cardoon, apple, aromatic herbs.

Taste

A small sip of olive oil, a small spoon, is the right quantity to appreciate its characteristics. The olive oil has to wrap, for some moments, the taste buds before being swallowed: in this way is possible to appreciate bitter notes of different intensity, taste tied to the quantity of phenolic substances present in the olive oil, or elusive sweet sensations that in a while transform themselves in multiple shades.

Touch

The olive oil has to be vaporized in the oral cavity inhaling with vigor through the teeth, this allows to discover further aromatic qualities and a pleasant and unexpected spicy sensation that warms up the throat, also this sensation is tied to the presence of polyphenols.

Organic is Better

The production of quality olive oil is a passionate adventure, rich in accidents and rigid nature laws. In front of all this required energy, the choice to produce extra virgin olive oil from organic cultivation becomes a choice that exalts, enriches and honors the quality goal acting with deep respect for the environment.

Specific agronomic techniques and the choice to radically avoid the use of chemical substances protecting water, air and soil, allows to reduce to the minimum use of energetic resources, sustaining the agrosystem stability and its biodiversity.

The organic olives have got:

-higher nutritional supply and organoleptic qualities

- higher richness and variety of taste and aroma

- high hygienic standards

The organic cultivation is assured by rigid control systems.

Olive Tree Varieties

The olive tree is a long lasting plant able to change the intensity of its metabolism and to regenerate itself by adapting to the morphological and physiologic changes imposed by the weather and climate conditions of the location.

In the Italian territory there are 500 varieties circa of olive trees, that produce olives with different size, pulp, ripening, aspect, smell and taste.

In the Marche Region the olive tree plantations are of small size but produce high quality olive oils, famous also in the ancient Rome.

There are over 30 varieties of olive trees in the Marche Region, most of these are local and exclusively cultivated in this area.

However some of the olive tree varieties are subjected to genetic erosion risk, among them:

- the Piantone of Falerone | sweet and spicy olive oil with apple, tomato and artichoke notes

- the Piantone of Mogliano | balanced olive oil with pleasant notes of herbs and scents of tomato and almond

- Sargano of Fermo | prestigious olive oil, extremely delicate with apple, almond and leaf aromas

- the Coroncina | bitter, spicy and aromatic olive oil

An environmental and cultural heritage that tells the story of the quality of life, traditions and land. able to offer authentic and unique sensorial experiences.

The production of monovarietal olive oil or their combination in structured blends represents an important action to safeguard and enhance the olive trees types under risk of extinction.

Concept

Daniele Paci - Taste of Excellence - Porto Cervo

Design

Olive Oil - What is a Quality Olive Oil - Consorzio Olio Clara

Products Olio Clara