Guadalimar is a winner among the least quality olive oil, Orujo or Pomace or Sansa, as the Italians say) oil. This olive oil is extracted by heating from the almost dry pulp after the earlier pressing and then flavored with an Extra Virgin Olive Oil. This creates a neutral olive oil that can withstand high temperatures. Ideal for baking and deep-frying, but also for making large quantities of aioli or mayonnaise, for example.
This oil (often called Sansa olive oil) is widely used in the hospitality industry. Now also for the fryer at home!
Large consumption? Ask for the conditions.
|Country of origin||Spain|