From June 21 to 28, Malaga and Valencia hosted a gastronomic route in which a wide selection of bars and restaurants prepared dishes and tapas fried using Olive Pomace Oil. This was an initiative devised to promote awareness of the product’s properties for frying, taking advantage of the World Tapa Day gastronomic event.
Interprofesional del Aceite
de Orujo de Oliva
