Casalbert HoReCa

Casalbert Horeca is the range of extra virgin olive oils designed for hospitality professionals, catering, and restaurant services.

Formats designed for professional kitchens, combining the highest quality with the efficiency required for daily service.

Made with the best olives selected at origin, these oils guarantee optimal performance both raw and cooked, always maintaining the flavor and properties of the best oil. The choice of chefs who do not want to compromise on quality.

"Not only do we sell oil, we are oil consultants."

We started by delivering oil by bicycle, from town to town, with a simple promise: quality at your service.

Today we bottle 100,000 liters daily, we reach 38 Spanish provinces and export to more than 30 countries, but that promise has not changed. With Casalbert Horeca, we bring it directly to your kitchen: a range designed for hotels, restaurants, catering companies, and communities that need oil that meets their demands. Stable, profitable, and consistent from the first fry of the day to the last.

High Oleic Sunflower Oil

5 diamonds in your kitchen. The option for those who want to offer the best to their customers. An oil with a guaranteed minimum richness of 80% in oleic, which prevents oxidation and rancidity, ideal for frying.

Sunflower oil

A widely used product, stable, without foams. Let your customers know that in their kitchen, not just any oil is consumed, but an excellent casalbert oil is used.

Seed oil

An ideal combination of vegetable oils for everyday cooking, grilling, and light, quick meals. It won't let you down; experience backs it up. A typical and traditional oil from Valencia.

Soy oil

Asian wisdom with all the properties of a 100% healthy vegetable soybean oil. With the well-known properties of this ancient plant.

Casalbert R&D

Developed with the intention and ability to become the reference oil for the frying sector in Spain. The product line allows offering each customer the product that best suits their needs.

Casalbert Horeca is the result of years of R&D applied to a real problem: oil that degrades too quickly costs money.

That’s why we developed high oleic oils enriched with natural antioxidants that withstand more frying per load, do not generate foam, do not produce smoke under normal working conditions, and do not transfer flavors between foods. But technology is just one part. Our team accompanies you as a technical consultant: good frying practices, oil management, cost optimization. Because winning international awards in competitions like Olivinus or Terraolivo reminds us every day that the oil that comes from Foios can — and must — be the best oil for your kitchen.