Aceite de Orujo en la fritura

ORIVA merges science and gastronomy, presenting the first study carried out with the Institute of Food and Nutrition Science and Technology (ICTAN), attached to the Scientific Research Council (CSIC). The study presents scientific evidence substantiating the superior results yielded by Olive Pomace Oil in frying, compared to conventional and high oleic sunflower oils.

See the full press release here (in Spanish).

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