The oil resulting from the olive oil obtained from the olive is called Olive Orujo Oil. Its composition of fatty acids is equal to that of olive oil and its stability in fried foods is one of the largest in the market.
In its composition it contains 25% extra virgin olive oil, which undoubtedly gives it a characteristic mild and green color that, together with the high content of oleic acid, constitute one of the best frying oils. It is also suitable for making sauces, seasoning and stewing.
10,9 Hours of stability.