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PONS
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Who we are
Pons EVOO
Clos Pons Wines
Products
Discover our products
Gift Collection
Pons Gift Card
Gift Packs
Gift Sets
Visit our Cellar
Extra Virgin Olive Oils
Janiroc
Estate oils
Flavored oils
Truffle oils
Organic oils
Award-winning oils
Gift oils
Oils in tin
Oils in BIB
Arbequina EVOO
Wines and cavas
White wines
Red wines
Rosé wnes
Aged wines
Organic wines
Collection wines
Cava
Vermouth
Força Lleida by Clos Pons Limited Edition
Vinegars
Bittersweet Vinegars
Balsamic vinegars
Sherry vinegars
The pantry
Saffron
Experiences
Recipes
Blog
Media Hub
News
Professional area
Distribute our Products
Shop for Professionals
FAQ
Contact
Who we are
Who we are
Pons EVOO
Clos Pons Wines
Products
Products
Discover our products
Gift Collection
Gift Collection
Pons Gift Card
Gift Packs
Gift Sets
Visit our Cellar
Extra Virgin Olive Oils
Extra Virgin Olive Oils
Janiroc
Estate oils
Flavored oils
Truffle oils
Organic oils
Award-winning oils
Gift oils
Oils in tin
Oils in BIB
Arbequina EVOO
Wines and cavas
Wines and cavas
White wines
Red wines
Rosé wnes
Aged wines
Organic wines
Collection wines
Cava
Vermouth
Força Lleida by Clos Pons Limited Edition
Vinegars
Vinegars
Bittersweet Vinegars
Balsamic vinegars
Sherry vinegars
The pantry
The pantry
Saffron
Experiences
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Recipes
Postres
APPLE SPONGE BREAD
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Pastas
SPAGUETTI CARBONARA WITH TRUFFLES
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Huevos
Pescados
SCRAMBLED EGGS WITH ASPARAGUS AND PRAWNS
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Carnes
CHICKEN WITH QUINOA AND COURGETTE
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Pescados
VEGETABLE STEW WITH STEAMED HAKE
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Salsas
BEET HUMMUS
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Postres
ORANGE WITH HONEY AND GINGER
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Ensaladas
TZATZIKI CUCUMBER SALAD WITH SHRIMP, FRUIT AND MINT
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Postres
STRAWBERRIES WITH “ACETO BALSAMICO DI MODENA”
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Arroces
BEETROOT AND FETA WITH VEGETABLE CHIPS
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Cremas
CREAM OF CARROT WITH MUSSELS AND PONS SAFFRON OIL
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Preparaciones
COCA DOUGH
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