Among the available options on the market, Urzante’s oil is one of the most appropriate. When frying, the crunchy crust that forms on the outside of food is an attraction for consumers.
EVOO / VIRGIN OLIVE OIL / OLIVE OIL 1º / OLIVE OIL 0,4º / OLIVE POMACE OIL
VITAMINE E / HIGH OLEIC / PLUS / SPECIAL HOSTELRY / DOUBLE PERFOMANCE
food service products. Vinegars, olives, sauces…
Olives are one of the healthiest snacks that you can always enjoy as they represent a lower calorie intake than other snacks. Green olives of “Manzanilla” variety; a perfect balance between flavour and texture with an optimal point of salt. Enriched with anchovy flavour; your perfect and delicious appetizer. Cocktail; pleasing to the senses thanks to its delicious flavour. A selection of olives of different varieties; green “Manzanilla” and black “Cacereña” selected from among the best fruits and accompanied by small pickles and scallions, all accompanied with our Olive Oil. And of course, our traditional “Bardeneras” with a unique and irresistible flavour.
Two classics; modena and wine vinegars. Urzante vinegars are of the highest quality. The perfect combination for your best oil and for all culinary uses such as dressings, stews, salads … all with the guaranteed quality and tradition of Urzante.
Enjoy Urzante’s authentic ketchup and tasty mayonnaise. High quality raw materials and all the confidence of Urzante. A unique combination for your fried foods and other dishes. Sauces, creams, salads, seafood, fish… An appetizing taste that the whole family will enjoy.
BARDENERAS, STUFFED ANCHOVY, HOMEMADE DRESSINGS, BLACK OLIVES, PICKLED COCKTAIL
MODENA VINEGAR / WHITE WINE VINEGAR
MAYONNAISE & KETCHUP
Some of our advice
Do not fry if the oil is not very hot, so that the crust is quick and the fat does not enter the food. Above 180ºC the oil degrades faster. In the frying pan the temperature of the oil is not controlled and is less constant than in the fryer, so the oil changes more quickly.
The oil also needs to be changed more frequently. The oil breaks down and the food takes longer to fry and absorbs more fat. For this reason also, it is better to prioritize monounsaturated oils, such as pomace, olive and high oleic sunflower. Defoamers are compounds that are added to reduce the formation of bubbles and foams and prevent the formation of polar compounds. Some, like the E-900, are authorized by the European Union. Some manufacturers include them in their products.
Raw potatoes absorb less fat with olive pomace oil without exceeding 160-170ºC. Also, there is not as much danger of acrylamide with this one and with the olive one. The preferred ones, such as croquettes, nuggets and san jacobos, with olive oil. Also, for price, you can use the sunflower, although it holds less. For fatty foods such as anchovies or sardines, the most recommended are, again, olive and olive pomace, which provide good sensory characteristics and quality.