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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.
icono Olive oil
"Extra virgin olive oil, authentic liquid gold, is the cornerstone of the Mediterranean diet, declared Intangible Cultural Heritage of Humanity, and is one of the most highly valued ingredients in the cuisines of the world."
Discover the goodness in olive oil
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Interoleo Intenso
AVAILABLE IN 250ML, 500ML AND 750ML BOTTLES
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
AVAILABLE IN 250 ML AND 500 ML BOTTLES
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
AVAILABLE IN 250 ML, 500 ML AND 750 ML BOTTLES
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.
RAFAL'S RECIPES
The prestigious restaurant chef 
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.
Recipes
Green beans with coriander
How to prepare the coriander Sauce
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.
How to prepare the Green Beans
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.
Ingredients:
- CORIANDER SAUCE
- 50ml stock essence
- 140ml cream (36% fat)
- 40g fresh coriander
- 10g mint leaves
- 50ml Interoleo Premium Olive Oil
- 2 soup spoons of cream (18% fat)
- Salt
- Lemon juice for Seasoning
- GREEN BEANS
- 250g green beans
- 4 peaches
- 50g toasted almonds
- Fresh coriander and mint for decorating
Interoleo Premium
Recipes
Trout with raspberries
How to prepare the Raspberry Vinaigrette:
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.
How to prepare the Trout:
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.
Ingredients
- RASPBERRY VINAIGRETTE
- 250g fresh raspberries
- 80g cream (18% fat)
- 50ml raspberry vinegar
- 1 bunch of chives
- 120ml of Interoleo Premium Olive Oil
- Salt
- TROUT
- 4 trouts (300g each)
- 50ml Interoleo Suave Olive Oil
- 50g butter
- Salt
- Ground of cut juniper berries
Interoleo Premium
Recipes
Asparagus with vinaigrette sauce, belly pork and Interoleo Intenso olive oil
How to prepare the Vinaigrette sauce with belly pork
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.
Ingredients:
- 1 purple onion
- 120g belly pork
- 2 cloves of garlic
- 2 bunches of asparagus
- 20g fresh sage leaves
- 50ml white wine vinegar
- 150ml Interoleo Intenso olive oil
- Salt
- Coarsely ground black pepper
Interoleo Intenso
Recipes
Herring in Interoleo Intenso Olive Oil and herb pepper
How to prepare the herring and herb pepper
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.
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Ingredients:
- 100g carrots
- 200g onion
- 300ml water
- 100ml vinegar
- 5 cloves
- 5 grains of black pepper
- 3 bay leaves
- 20g sugar
- 10g salt
- 1 teaspoon herb pepper
- 600g herring fillets
- 150ml Interóleo Intenso Olive Oil
Interoleo Intenso
Recipes
Goat's cheese and beetroot salad
How to prepare the Beetroot Purée
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.
How to prepare the Cheese Sauce
Blend all the ingredients to a smooth paste in a food mixer. Allow to cool.
How to prepare the Salad
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.
Ingredients:
- BEETROOT PURÉE
- 200g boiled beetroot
- 80ml Interoleo Suave Olive Oil
- 30ml red wine vinegar
- 50g cream (18% fat)
- Salt
- Black pepper
- GOAT'S CHEESE SAUCE
- 180g goat's cheese
- 40ml Interóleo Intenso Olive Oil
- 20ml white wine vinegar
- 50ml hot water
- SALAD
- 1 Cos Lettuce
- 20g Crunchy roast onion
- 50g walnuts
- 50g mature goat`s cheese
- Nigella seeds
Interoleo Suave
OLIVIA'S RECIPES
The prestigious restaurant chef Interóleo
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.
Recipes
Summer Salad: Stuffed chicory with vinaigrette sauce and extra virgin oil
Simple and easy to prepare, a perfect salad for summer days. It is healthy and natural and definitely recommended for those who take care of their figure and of a fit lifestyle. This plate combines Mediterranean flavors represented by extra virgin olive oil with local, traditional products as apples and raspberry tomatoes.
Preparation time: 15 minutes
Difficulty level: Low
Servings: 4
How to prepare the Summer Salad:
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.
Arrange it on a plate
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!
Ingredients:
- 250g of raspberry tomatoes
- ¼ of fresh red onions
- Sweet pepper
- 8 chicories
- Sweet apple, e.g. lobo
- Pickled cucumbers
- Balsamic vinegar
- Interoleo olive oil (Premium variety recommended)
- Salt and freshly grounded pepper
Interoleo Premium
Recipes
Mediterranean salad with seafood, Green Beans and extra Virgin Olive Oil
Preparation time: 15 minutes
Difficulty level: Low
Servings: 4
How to prepare the Mediterranean Salad:
Tomato salsa
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.
Green beans
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.
Arrange it on the plate
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
Bon apetit!
Ingredients:
- 200 g of green beans
- 250 g of cooked seafood (e.g. schrimps)
- 5 gherkins
- 12 olives stuffed with pepper
- 2 chicories
- Interoleo extra virgin olive oil (Intenso variety recommended)
- 1 small lemon
- ½ red onion
- 250 g of large tomatoes
- 1-2 green chili peppers
- Parsley