JANIROC is the organic extra virgin olive oil from the Pons family. Made with olives from their own estate in Lleida, harvested very early and cold-extracted. Its potency, aromatic expression, and purity have been recognized by the most demanding juries in the world.
Start here
PONS was born in Lleida in 1945. Four generations of the family have worked these lands, on calcareous soils and under a continental climate that marks the character of the fruit.
The family still decides in the field when each plot is harvested. What has changed are the tools: NIR analysis of the olives, the biotechnological mill from 2023, and a laboratory that measures each batch.
Balanced and well-rounded, with a very mild bitterness.
This variety originated in western Catalonia. Harvested green, it offers a fresh aroma with green and floral notes. If you're starting with early harvest olive oil, this is a great place to begin.
Fresh and spicy, with a medium bitterness and an almond finish.
A very early-ripening variety: it's the first one we harvest each season, in mid-September. Very herbaceous on the nose, with a full body and a long finish.
Intense and persistent, with great aromatic complexity.
A small fruit, weighing barely 0.8 g, adapted to the dry, calcareous soils of Lleida. It has a flavor reminiscent of olive leaf and artichoke, with a touch of sweetness that balances the bitterness and spiciness.
The collection is completed with two blends: Jardí Varietal, with the varieties from the varietal garden that we started planting in 2003 and which today includes 313 varieties, and AKL.
These are the compounds that give JANIROC its vibrant, green character and keep it fresh in the bottle. We measure them in every batch to guarantee a minimum level for each variety.
1.6 times the European minimum
The double of the European minimum
2.4 times the European minimum
250 mg/kg: the minimum required by the European Union for an oil to be able to carry the health claim on polyphenols.
Natural compounds that olives concentrate, especially when they are green. These compounds pass into the oil if it is cold-pressed and extracted quickly, which is exactly what we do in our mill.
On the palate: green freshness, an elegant bitterness, and that pleasant tingle at the back of the throat, linked to compounds like oleocanthal. It's the sign of an oil rich in polyphenols.
They protect the oil itself from oxidation, which is why it stays fresh longer. And they have a health declaration authorized in the European Union: you'll find it right below.
The figure varies depending on the plot, the harvest day, and the months in the bottle. That's why we don't give you the best analysis of the year, but rather the minimum we guarantee throughout the entire season.
The polyphenols in olive oil contribute to the protection of blood lipids from oxidative damage. The beneficial effect is obtained with a daily intake of 20 g of olive oil (approximately one tablespoon), as part of a varied and balanced diet and a healthy lifestyle. Claim authorized by Regulation (EU) 432/2012. Figures according to the official method of the International Olive Council (IOC/T.20/Doc. 29).
Green olives yield a more herbaceous oil with higher polyphenol content; ripe olives produce a higher quantity. We choose green olives. That's how JANIROC reaches your table.
New York, London, Dubai, Florence, Nuremberg: all three JANIROC varieties have won medals at international olive oil competitions.
To preserve it
Light degrades oil. Store it in a cupboard, never near a window.
Not next to the stove or on top of the oven. It doesn't need to be refrigerated either.
Air oxidizes it. Cap the bottle after each use.
Extra virgin olive oil doesn't improve with age, and its polyphenols decrease over time. Don't save it for a special occasion.
To consume it
Pour a little into a small glass. Warm it with your hand, smell it, and take a sip. That tingling in your throat is from the polyphenols.
It's where it's most prominent. On bread, salads, vegetables or fish, and to finish a dish just before serving.
Arbequina for light frying, Koroneiki when you want the oil to be noticeable, Lecciana in mayonnaise-type sauces.
"It's my favorite. At first I didn't understand how you could eat pasta with just oil... after trying this oil I understood."
"My daughter introduced me to it and we've loved it ever since. At home, we don't want any other oil for breakfast with a good piece of toast or in salads."
"It has a mild and pleasant flavor, not strong at all, and it's great in salads or simply with bread. I'm buying it again."
"A very good, intense oil. It retains some delicious aromas."
"We use it for bread or salad and we like it a lot."
Verified buyer reviews pons1945.com, collected with Judge.me.
Arbequina, Lecciana and Koroneiki, in 250 ml, 500 ml, 2 L and bag in box.
View the JANIROC collection
