There is a place in the south of Spain where for centuries olive oil has been at the very heart of life. It is known as the land of the never-ending olive grove, the olive oil capital of the world.
That place is Jáen, and it is there that the best olive presses and oil producers have joined forces to distribute this liquid gold as a unique brand from a single company.
Interoleo Intenso is an aromatic extra virgin olive oil, with a characteristic green tone and a deep complex flavour. Our experts have created this coupage for the most discriminating of palates. Its aroma and flavour transport us directly to the countryside with hints that recall tomato, artichoke, apple, banana and many others which we invite you to discover.
Interoleo Premium is an extra virgin olive oil blended by our experts for the subtlest and most exquisite palates. Its deep and exciting aroma brings to mind the olive groves and hints of scents which are almost impossible to describe. This coupage works especially well with salads and delicate dishes where we wish to enhance the flavour of the ingredients. For those who want something different and exclusive, our extra virgin Premium olive oil is just what you are looking for. We would like to point out that this oil has been awarded the gold medal for the best extra virgin olive oil in Poland 2014/15 by the prestigious Polish Olive Council.
Interoleo Suave is an extra virgin olive oil designed for the most delicate of palates. With hints of fruit, this coupage subtly enhances the flavours of the finest dishes. Its very gentleness lends an exquisite taste and bouquet which call to mind the fresh, green scent of the olives.
Chef of Tamka43 restaurant in Warsaw, a great passionate of cuisine with an immense culinary talent. His professional career includes, among others, work as a chef in a renowned Chapter One restaurant in Dublin which was awarded a Michelin star. Rafał creates a modern cuisine based on an unusual composition of ingredients and flavors. He is known to serve delicious traditional polish dishes with a modern twist. We invite you to discover the exquisite taste of Rafał’s dishes that have been created with Interoleo extra virgin olive oil.
Mix the stock with the 36% fat cream and wait until it reduces by half. Add the fresh coriander and mint leaves and blend in the mixer until smooth. Cool in a cold bain Marie (with ice). Add the Interoleo Premium olive oil and the 2 soup spoons of 18% fat cream, and season with salt and lemon juice. Stir well.
Cut the peaches in quarters and toast the almonds in the oven until golden brown. Boil and drain the beans. Mix the hot beans with the coriander sauce and plate with the peach quarters and almonds, decorating with coriander and mint leaves.
Blend to a smooth paste the raspberries, raspberry vinegar and cream in the food mixer. Pass through a fine mesh sieve and mix with the Interoleo Premium olive oil and chopped chives. Season to taste.
Clean the fish and season with the salt and juniper. Fry in the olive oil and butter. Drizzle the fried fish with the raspberry vinaigrette and decorate with fresh raspberries.
Cut the belly pork in strips and fry them in a pan until brown. Add the sliced garlic and mix with the melted belly pork fat. Then add the diced onion, the chopped fresh sage leaves and the white wine vinegar. Stir well, and then remove from the heat and add the Interoleo Intenso olive oil. Season to taste with the salt and pepper.
Wash the asparagus spears and boil in salted water or grill on a hotplate. Pour over the vinaigrette sauce and serve hot.
Finely slice the carrots and onions. Boil the water with the vinegar, cloves, grains of pepper, bay leaves, sugar and herb pepper. Pour the hot water on the carrots and onions. Allow to cool, then stir in the Interoleo Intenso olive oil.
Marinade the herring with this sauce and leave for 24 hours.
Blend the beetroot, vinegar and cream to a smooth paste in the food mixer. Pour in the Interoleo olive oil slowly, stirring all the time. Season to taste.
Blend all the ingredients to a smooth paste in a food mixer. Allow to cool.
Toss the washed lettuce in the goat’s cheese sauce, Place the beetroot purée on the plate and season with nigella seeds. Place the lettuce mix on top of the beetroot purée, and sprinkle with the roast onion, walnuts and small cubes of mature goat’s cheese.
Olivia Oliwa represents traditional cuisine and she is known to propose the most delicious and healthy dishes. Simple and easy to prepare, her recipes will bring the taste of the Mediterranean that you can enjoy with your family and friends. Success guaranteed.
Peel the tomatoes and cut them into small pieces. As the raspberry tomatoes are very juicy, gather the juice that gets out of them when cutting in a separate recipient. You will use it to prepare the vinaigrette sauce.
Cut the remaining ingredients into small pieces: onion, red pepper, apples and pickled cucumbers. Remember that once cut, the ingredients cannot be left for a long time because they will lose its juicy color.
Mix the tomato juice with the balsamic vinegar and two spoons of Interoleo Premium olive oil. Add salt and pepper. Stir it with energy until you get a homogeneous vinaigrette sauce. If the sauce is too dense, you can add a little bit of water.
Separate the chicory leaves and stuff them with the ingredients that you previously cut and mixed. The leaves look like little boats now, arrange them on a plate and pour with the vinaigrette sauce. The plate is ready to be served.
The salad is fresh, easy to prepare and you can find all the ingredients in the local shop!
Enjoy your meal!
First prepare the tomato salsa. Pour 2,5 spoons of extra virgin Interoleo Intenso olive oil to a little bowl, squeeze the lemon juice into it and add some freshly grounded pepper and a bit of salt to season it. Stir it well. Cut the red onion into small cubes and add it to the salad and cover it with oil and lemon juice. Then add all the other ingredients: peeled and cut into cubes tomatoes, chopped chili peppers and chopped parsley. Stir it all together and leave for 15 minutes.
Wash the beans well and cut the tips. Boil it in a lightly salted water until it gets soft (about 7-8 minutes). When ready, drain it and rinse with cold water. Cut the beans into halves.
Put the clean chicory leaves on the edges of the plate, place the green beans close to them and pour it with tomato salsa. Add seafood cut into large pieces on the top, the olives and sliced gherkins to decorate it.
Serve it fresh