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AN OIL FOR EVERY TYPE OF USE

Valderrama produces seven special and different types of extra virgin olive oil, each of which has a welldetermined specific used.

FINISHING AND COMPLEX DISHES


Los The Valderrama single varieties meet the high expectations of chefs when it comes to giving their dishes the finishing touch. Five extra virgin olive oils. Five natural aromas to enhance each dish with character.
Arbequina, Picudo, Hojiblanca, Cornicabra y Ocal.

VACUUM AND LOW TEMPERATURE COOKING


Because of its mildness and fresh aroma, Valderrama also recommends its Ocal oil for vacuum cooking at a low temperature as it allows the natural aromatic components to infuse while conserving all of its properties.

FOR PASTRIES AND DESSERTS


Valderrama’s Ocal variety, which has a mild flavour, fresh herb aroma and light bitterness, is the best option for preparing gourmet pastries and desserts and as a garnish for fruit. Ideal for making sponge cake.

FRIED FOODS


Range of varieties of high-quality cold pressed extra virgin olive oil that gives fried food a mild flavour. Food does not become drenched in oil. This range also makes it possible to fry food at a lower temperature to provide a higher quality and crispier end product while also offering 30-80% better performance.

INFUSED OIL


Our Extra Virgin Olive Oil infused with truffles is the natural touch that enhances any pasta, potato, game, vegetable or fish dish, whether prepared with a western or oriental flavour.
Oil of the Ocal variety with a real natural truffle – black or white – that rests and marinades inside the bottle.

MULTI-USE OIL


Whereas any of our single varieties make each bite a pleasure, Grand Cru, the “Coupage de Valderrama”, produced using batches of extra virgin olive oil from the Arbequina, Hojiblanca, Picudo and Ocal varieties selected based on their polyphenol content, is an irresistible multi-use oil to be enjoyed as it is or in cooked dishes.