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Aceites Unicos Guadalimar Olive Pomace Oil
Aceites Unicos

Guadalimar Olive Pomace Oil

Article code AU-002
€49,95€37,95
in stock

Guadalimar Olive Pomace Oil: oil recovered from the final oil-rich olive residue, then refined and blended with virgin olive oil. Neutral and practical for frying and deep-frying. Widely used in professional kitchens – and even by hobby soap makers. Read more

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Description
 
 
 
 
 
GUADALIMAR · ORUJO · POMACE · SANSA · SPAIN
When there is really almost nothing left to extract from the olive.

After olive oil has been produced, pulp, skin, stone fragments and other solid residues remain. A small amount of oil is still trapped inside. Orujo, Pomace or Sansa is produced from these final oil-rich olive residues and is then refined.

THE LAST OIL FROM THE OLIVE
Not an oil you buy for flavour. But very practical when the main job is frying.
Professional kitchens have known that for years. And some hobbyists buy it for a very different reason: their bottle never reaches the fryer, but ends up in the soap pot instead.
OrujoPomaceSansaFrying & deep-fryingProfessional kitchens
ORUJO · POMACE · SANSA
Three names. Essentially the same category.

In Spain, you will mainly encounter the term Orujo. In Italy, Sansa is commonly used, while internationally the usual term is Olive Pomace Oil.

It is an officially recognised category in the olive oil world, but a very different one from Extra Virgin, Virgin or ordinary refined olive oil. The starting point here is not the oil obtained directly from the olive, but the oil that remains in the solid olive material after normal extraction.

 
HOW IS OLIVE POMACE OIL MADE?
First the good oil is removed. Then they see what is still left.

During normal olive oil production, the olives are crushed and as much oil as possible is separated from the olive paste. What remains is called the pomace: a moist solid mass containing pulp, skin and fragments of the olive stone.

A small amount of oil is still present in this material. It is recovered through further physical treatment and/or extraction. The crude pomace oil obtained in this way is not intended to be eaten directly and is therefore refined.

For the edible category Olive Pomace Oil, the refined pomace oil is then blended with a quantity of virgin olive oil suitable for consumption. The result is a neutral, functional oil that is particularly useful for high-volume hot cooking.

1
Olives processed
The normal olive oil is extracted first.
2
Pomace remains
Pulp, skin and stone fragments still contain oil.
3
Extraction & refining
The final oil is recovered and purified.
WHERE DOES ORUJO SIT IN THE OLIVE OIL WORLD?
Quite simply: at the bottom. But that does not automatically make it useless.

For flavour, aroma and gastronomic quality, choose Extra Virgin. You buy Orujo for a different reason. Here the priorities are functionality, neutrality, price and the ability to use larger quantities without sending a premium Extra Virgin straight into the deep fryer.

1 · EXTRA VIRGIN – directly obtained, with flavour and quality at the centre
2 · VIRGIN – also mechanically obtained, but a lower quality category
3 · OLIVE OIL – refined olive oil blended with virgin olive oil
4 · ORUJO / POMACE / SANSA – obtained from the remaining olive material
WHY PROFESSIONAL KITCHENS USE IT
When litres of oil are being used, not every litre needs to be an award-winning Extra Virgin

In professional kitchens, Orujo is mainly used where larger quantities of oil are needed and the oil itself does not have to be the flavouring ingredient. Think frying, deep-frying and other hot preparations. A relatively neutral oil can also be practical when making large quantities of mayonnaise or aioli.

FRYING
Neutral and practical
For preparations where the oil mainly needs to do its job.
DEEP-FRYING
For larger volumes
A logical application in professional hot kitchens.
AIOLI & MAYONNAISE
When you need a lot
Its neutral flavour can actually be an advantage.
AND SOME BOTTLES NEVER EVEN REACH THE KITCHEN
Because yes: hobby soap makers know this oil too

Not everyone buys Orujo for cooking. Olive oil has traditionally also been used in soap making, and a relatively affordable, neutral olive pomace oil can be interesting for hobby soap makers. Perhaps not the most gastronomic destination for an olive – but at least very little goes to waste.

WHEN DO YOU CHOOSE ORUJO?
Not because it is the tastiest oil. But because sometimes it is simply the most logical one.
ORUJO MAKES SENSE FOR

Frying, deep-frying, large professional quantities, neutral preparations, large batches of aioli or mayonnaise and uses where price and functionality matter more than the flavour of the oil.

CHOOSE EXTRA VIRGIN INSTEAD FOR

Bread, salads, dressings, pasta, vegetables, finishing and anything where you actually want to taste the fruitiness, aroma, bitterness and pepperiness of good olive oil.

OUR VERDICT
The least refined flavour experience in our range. And we make no secret of that.

For pure enjoyment, we would always choose a good Extra Virgin. Guadalimar Orujo serves an entirely different purpose. It is an affordable, neutral workhorse for hot cooking and for situations where larger quantities are needed. Not an oil to admire and smell at the table – but one that can do a surprising amount of work behind the scenes.

Specifications
Content 5000ml
Country of origin Spain