orujo

DESCRIPTION
As a result of combining virgin olive oils with refined pomace olive oils , it is  obtained a product which, because its oleic acid content, it is very suitable for fried food, with a very high performance. When frying foods with olive pomace oil, they become golden and crispy.

ORGANOLEPTIC CHARACTERISTICS
APPEARANCE: Bright liquid at 20ºC
COLOUR: golden color, with shades ranging from green to yellow.
FLAVOUR: Characteristic taste , smooth aroma and flavor.

SPECIFIC ANALYSIS:
Acidity (% oleic acid): 1 Maximum

NUTRITIONAL VALUES
Lipids 100%
Energy / 100 g: 900 Kcal..
Natural vitamins: E, A
Proteins: Not present
Carbohydrates: Not present

CONSERVATION
Storage conditions :

  • Ambient temperature, recommendable not higher that 25ºC
  • Sealed container
  • Protected from direct light
  • BELOW 16ºC OLIVE OIL MAY BE CLOUDY. IT IS A NATURAL AND REVERSIBLE PROCESS WHICH DOES NOT AFFECT THE PRODUCT´S QUALITY

FORMATS AVAILABLE IN PET

LOGISTIC DATA

FORMATS AVAILABLE IN LATA

LOGISTIC DATA