Connoisseurs of GRUP PONS select the best of the Spanish crop to obtain the versatile ROMULO Olive Oils. The flavorful Arbequina Olives grown in the Catalonia Region and the Cornicabra Olives from the Toledo Region, are combined to enhance the characteristics of ROMULO. The Arbequinas give ROMULO its extraordinary flavor and aroma, the Cornicabras contribute to its thick body of ROMULO, making this olive oil ideal for all culinary applications.
Green olives obtained from harvested early in October to November. immature fruit and contain less oil than black olives. Green olives are harvested after first soaked in lye to remove the bitter taste. Furthermore, fruit soaked in saline solution, and then fermented with lactobacillus bacteria.
Black olives obtained from harvesting at the end of January to March. More ripe than green olives. Also black olives soaked in lye, but aerated every time, because it is the color black. Also black olives soaked in saline.
Extra Virgin Olive Oil
Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives. ROMULO Extra Virgin Olive Oil is cold extracted, extremely aromatic, golden yellow with a green resplendence and with a maximum acidity of 0,8°. It can taste delicate and buttery, fragrant and fruity, olive-y and peppery, or leafy green and grassy.
It contains oleic acid and oleocanthal, nutrients that can fight inflammation. This may be the main reason for olive oil’s health benefits.
Olive Oil Pure
Pure olive oil is another oil, but the name can be misleading. Pure is actually a blend of either extra virgin or virgin olive oil and olive oils that are refined. It is used mainly when extracted olive oil is of poor quality and the refining process helps it to have a better flavor. Many times, refined olive oil is used when frying as the taste is not as remarkable as the virgin oils. A product labeled simply Olive Oil, is nearly the same as something marked Pure Olive Oil in that it is refined with lack of taste.
Olive Pomace Oil
Olive-pomace oil is the oil comprising the blend of refined olive-pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams. Olive Pomace Oil is light and neutral and is ideal for use in cooking and frying. Since it comes without any flavor, Olive Pomace Oil does not change the taste of the food being prepared with it. Olive oil is refined after extraction and then blended with Extra Virgin Oil edible use. Since it has a high smoking point of 238°, it can be re-used 3 to 4 times, if filtered after each use through a gauze, muslin or suitable paper filter
Grapeseed oil is oil from the seeds of grapes. It’s a relatively recent invention — because grape seeds themselves don’t contain very much oil, so it requires the use of high-tech machinery and/or chemical solvents to extract the oil from the seeds. Due to its clean, light taste, and high polyunsaturated fat content, it may be used as an ingredient in salad dressings and mayonnaise and as a base for oil infusions of garlic, rosemary, or other herbs or spices. It is also excellent for use in baked goods, pancakes, and waffles. It is also sprayed on raisins to help them retain their flavor.
We do also have the bigger packaging in 5 L to make sure that you will not running dry!