For more than 30 years, Clara Olé has been the go-to kitchen ally for Filipino home cooks—making meals easier, more creative, and undeniably delicious. This time, the brand is taking things up a notch, proving that gourmet doesn’t have to mean complicated.
From L-R: Ms. Grace Ong – New Channel Supervisor, Sysu International Inc ; Mr. Jonathan Valdez – Brand Manager, Sysu International Inc; Ms. Ananda Marga Salvador- Export Manager, Sysu International Inc; Ms. Cerma De Jesus – Marketing Manager, Sysu International Inc; Ms. Esfrey Sia – Brand Manager, Clara Olé: Ms. Bianca Abrencillo – Philippine Star; Ms. Lotte Punzalan – Lifestyle Plus; Ms. Kevyn Gohu – Modern Parenting; Ms. Girlie Joy Jovero – Lifestyle Plus; Ms. Neri Almo GMA; Chef Wado Siman – Executive Chef, Owner of Brutal by Wadoughs; Ms. Sandy Cu – Product & Business Dev’t. Head, Sysu International Inc; Ms. Jerimee Marquez – The Beat Asia; Mr. Antol Delos Reyes – Malaya Business Insight; Ms. Janine Mendoza – The Asian Parent; Ms. Lanie Lluch – Mommy Bloggers Philippines; Mr. Rory Visco – Business Mirror; Ms. Pier Ang Sen – Mommy Bloggers Philippines; Ms. Mariella Ngo – Jr. E-Commerce Specialist, Sysu International Inc; Ms. Julliana Taguba – Marketing Asst, Clara Olé.
At a recent “Dine with Clara Olé” event held at Brutal by Wadoughs, celebrity chef and long-time collaborator Wado Siman wowed guests with a five-course feast made almost entirely from Clara Olé’s ready-to-use pasta sauces, marinades, dips, and spreads. The result? Restaurant-worthy dishes, minus the fuss.
The culinary journey opened with Black Tide, a bold starter of squid, feta, and fried pasta brought to life with Clara Olé’s Pasta Negra sauce and vinaigrette. Next came Not Takoyaki—crisp panipuri shells filled with salmon flakes and mashed potato, amped up with Dip It Good Cheddar Cheese and Crab Flavor Sauce.
The mains were equally inventive:
- Duckgalbi Assassina – Tomato-based pasta topped with glazed duck breast, infused with Kung Pao Pasta Sauce, Chunky Tomato with Basil Sauce, and Hickory BBQ Marinade.
- Beef Inasal – Tender beef skewers with adlai coconut rice, elevated by Asian Dips N’ Dressings and Inasal BBQ Marinade.
For dessert, guests were treated to Peach Mango Nitro—Clara Olé’s Peach Mango Spread transformed into nitrogen gelato, crowned with blast-frozen marshmallows and puff pastry.
“Cooking gourmet doesn’t have to be intimidating,” shared Chef Wado. “Clara Olé makes it possible for anyone to create exciting, flavorful dishes at home, even when pressed for time.”
According to Esfrey Sia, Brand Manager, “Whether cooking for yourself or hosting a celebration, Clara Olé is all you need to make meals special.” Marketing Manager Cerma De Jesus adds, “Easy gourmet cooking not only satisfies cravings but also strengthens family bonds.”
Since its founding in 1987 by Ruben and Clara Sysu, Clara Olé has evolved from a small line of jams to an extensive selection of pasta sauces, marinades, dips, dressings, jams, syrups, and more—each designed to spark creativity in the kitchen.
Today, Clara Olé products are available in major supermarkets, grocery stores, and online via Lazada and Shopee, with an international presence in 12 markets including Brunei, Guam, New Zealand, Canada, Dubai, and Saudi Arabia.
Wherever you are—whether marinating, dipping, topping, or glazing—Clara Olé brings the flair and flavor of chef-crafted cooking into your home, one hearty “Olé!” at a time.
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