Organic extra virgin olive oil Bio is obtained exclusively from a blend of olives produced in our hills, particularly suited to the production of the highest quality oil. To be able to boast the indication "Product obtained from organic farming", it is necessary that all the operators involved are subject to a control regime. Fontanara has obtained the certification from SIDELcab (Organic Agriculture Certification).

Fontanara D.O.P. Veneto Valpolicella obtained exclusively from olives produced in the precious and famous Valpolicella, in the province of Verona, an area particularly suited to the production of high quality oil. This product represents the delicacy and spiciness, the typically light fruity taste of the varieties that compose it.

Superior category extra virgin olive oil, obtained directly from 100% Italian olives that are crushed on the same day to preserve their fragrance and quality. Thanks to its light fruity flavor, it offers a balanced taste.

Superior category extra virgin olive oil, obtained directly from 100% Italian olives that are crushed on the same day to preserve their fragrance and quality. Thanks to its light fruity flavor, it offers a balanced taste.

The "Secondo" extra virgin olive oil, despite being filtered, maintains the characteristics of the "Primo" extra virgin olive oil. The harvest is done by hand, the collected olives are pressed as soon as possible, and the oil is filtered to ensure a longer shelf life. It has a pleasant taste: bold, rich with intense notes of bitterness and spiciness, typical characteristics of the high content of polyphenols, the ultimate antioxidants.

Precious ceramic amphora, ideal for receiving and then serving Fontanara extra virgin olive oil on plates, perhaps dispensed from the bag in box packaging

Superior category extra virgin olive oil, obtained directly from 100% Italian olives that are crushed on the same day to preserve their fragrance and quality. Thanks to its light fruity flavor, it offers a balanced taste.

The Fontanara Balsamic Vinegar of Modena PGI cream was introduced as a response to the numerous requests made by professional chefs who often had to reduce the balsamic vinegar on the stove to obtain a thick sauce or a cream to decorate the dish.