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Der Feinschmecker’s annual guide on the best olive oils in the world awarded Chiarentana’s “Confini” with the first prize in the middle-fruited category in 2013, and the third in 2014. Year after year Chiarentana oils have been highly esteemed in the Extravirgin Olive Oil guides of Flos Olei, Gambero Rosso, Slow Food, as well as in the rigorous German-language guide Merum.
OUR DIFFERENT OLIVE OILS: MONOVARIETALS

FRANTOIANO
Characteristics of this variety

Frantoiano oil has the intense fruity fragrance of freshly cut grass, its taste is elegant and recalls fresh olives and the light bitterness of an artichoke leaf, followed by a deep peppery sensation in the throat which leaves behind a perfectly clean mouth.
Recommended combinations
Widely used in Tuscan cooking thanks to its elegance, this oil is able to enhance “harmonious” dishes such as spaghetti with tomato sauce, vegetable and bean soups, “crostini”, “Fiorentina” steak (T-bone), raw vegetable dips, white beans and boiled vegetables, as well as mixed salads.


PENDOLINO

Characteristics of this variety
The fragrance of this oil recalls the smell of bitter almond, which is confirmed in its taste.
The hint of bitterness is barely perceptible, whilst the pungent sensation in the throat remains firm and persistent.
Recommended combinations
Pendolino oil is at its best with fish dishes, such as shrimp and chick-pea soup, tuna or swordfish carpaccio, raw seafood, or risotto with zucchini and shrimps.


MAURINO

Characteristics of this variety
Typical of Maurino oil is an intense floreal fragrance which distinguishes it from all other Tuscan varieties and brings to mind the intense scents of the mediterranean bush, such as sage, wild mint and rosemary. These notes of freshness are confirmed in the flavour on the palate. Maurino oil also provides a pleasant sensation of green tomatoes and a tardy pungency in the throat.
Recommended combinations
Maurino oil combines perfectly with fish dishes, as well as with “fragrant” recipes such as fennel, orange and fresh pecorino cheese carpaccio, cold rice salads and baked tomatoes.