Terre di Cleta
EXTRA VERGIN OLIVE OIL 100% ITALIAN
Nature’s essence in every drop of our olive oil.
Tenute quattrò comes into being in 2021 on the Ionian coast of Calabria from the shared desire of Francesca and Stefania to pay homage to their homeland by producing the finest Extra Virgin Olive Oil, whose colours and aromas reminisce the essence of the luxuriant and captivating territory. So it was for the Amazon Cleta, who, as the legend goes, landed on this coast in the wake of a storm and chose this land as her new home. Based on eco-sustainable, innovative, and ethical principles, this oil celebrates perseverance, commitment, and vigour while evoking the suavity that defines women through its delicate, fruity, and aromatic profile, embodying Francesca and Stefania’s enthusiasm and adroitness in this product.
Their determination and strong roots have persuaded their life partners, Fabio and Francesco, to become a fundamental part of their mission. Together, their technical skills ensure a solid foundation for a project with culinary overtones as well as the potential to bring the land’s natural beauty and the enthusiasm of four young entrepreneurs to life.
Terre di Cleta is a fragrant Nocellara Messina monocultivar Extra Virgin Olive Oil with a fruity, herbaceous, and tomato-forward aroma.
Its mild and well-balanced quality is an echo of our olive trees, bordered by citrus and cultivated by the sea, receiving year-round sun.
We take heed of every stage in the production of Terre di Cleta to acquire an exquisite, first-class Extra Virgin Olive Oil, integrating expertise with modern milling and extraction techniques. Olives are precisely harvested at their ideal ripening and cold-pressed within 6 hours to preserve their nutritional and organoleptic properties. With utmost respect for the environment, we follow organic farming principles without the use of chemicals or pesticides.
Terre di Cleta, an oil that evokes emotions.
EVO International Olive Oil Contest 2024
100% ITALIAN
COLD PRESSED EXTRACTION
RESPECT FOR THE ENVIRONMENT
NO PESTICIDES USED
Try our oil like this
Vegetable Polenta Chips
Ingredients
- 250 g quick-cooked polenta or corn flour
- 600 ml of water
- 1 teaspoon of salt
- 400 g of vegetables
- 2 tablespoons of Terre di Cleta extra virgin olive oil, plus extra for the tin and tray
- 60 g of Parmesan cheese
- black pepper and hot chili pepper (optional)
Recipe
- Bring the vegetables to boil in salted water in a saucepan over a medium heat for 10-15 minutes, then blend by using a mixer, add olive oil and stir in the polenta. Cook, stirring continuously until thickened –the texture should be like loose mashed potato. Importantly, a quick-cook polenta takes 5 minutes, while classic polenta of corn flour not less than of 40 minutes. Line a large drip pan with baking parchment and rub a little oil over the surface and sides.
- Line a large drip pan with baking parchment and rub a little oil over the surface and sides. Pour the polenta and level the surface with the back of the spoon. Cover it with a another sheet of baking paper and flatten it with a rolling pin until it is 2-3 thick mm. Leave to cool, at least 30 minutes until set firm. Can be made up to a day before serving and kept chilled in the fridge.
- Heat the oven to 200C/180C fan, turn out the set polenta onto a chopping board, use a pastry cutter to cut out the polenta disks or to reduce the polenta scraps cut it into thick chips.
- Arrange the chips on the baking tray in a single layer and brush each one with a little more oil, cover chili pepper, black pepper and Parmigiano Reggiano. Bake for 25 mins, turning after 15 mins, until crisp.
Tips
- Polenta chips are a reinterpretation of a traditional Calabrian dish. Ours grandmothers prepared vegetable polenta, known as frascatula, with its consistency soft and creamy, using wild fennel leaves or cabbage, but you can use whatever vegetables you like. Also very good is the version with zucchini.
- There are many varieties of polenta, all excellent for preparing these chips, just be careful slightly to reduce a bit the quantity of flour if you are using taragna polenta or yellow integral corn flour.
- The chips are even better the next day. Enjoy on their own as a snack, or as a side with your favourite dishes.
Contact
Quattrò azienda agricola di Vetrano Fabio
Via Nazionale 466
88065 Guardavalle (CZ – Italy)