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Claramunt grows olives around Baeza in Jaén and works with Picual, Arbequina, Frantoio and Koroneiki. Four varieties producing four clearly different oils – from green, bold and peppery profiles to softer, fruitier and more aromatic expressions.
For chefs, delicatessens and distributors, it means olive oil can be selected to suit the dish and flavour – rather than using the same oil for everything.
At Claramunt, the difference begins among the olive trees around Baeza in Jaén.
The area's classic Picual grows alongside Arbequina, Italian Frantoio and Greek Koroneiki. Each variety has its own character and produces oils with noticeably different flavour profiles.
Picual moves in a green and intense direction with tomato plant, almond, herbs and a distinct peppery finish. Arbequina is softer and fruitier. Koroneiki brings green fruit, almond and fresh herbal notes, while Frantoio adds another flavour profile to the range.
That variety is what makes Claramunt interesting for professionals. One oil can complement fish and vegetables without taking over. Another can stand up to tomato, pulses, grilled meat or richer dishes. Others work particularly well when the oil becomes a visible part of the serving – over bread, cheese or as the final touch to a finished dish.
Claramunt also produces naturally flavoured extra virgin olive oils with ingredients including garlic, basil, chilli, black truffle and white truffle.
The result is a range where the oil can be chosen according to the ingredient, the flavour and the experience you want to create.