Project Info
Project Description
US
Oleum12 Oil collaborates with a large number of olive farming areas, which allows to collect and select the best olives at the appropriate time of the fruit ripening. Thus, we produce the oil at its optimal timing. We work with the so-called “Cold pressed” method, which allows us to obtain the real millenary juice of the olive, Extra Virgin Olive Oil.
Oleum 12 is born from the excellence that its careful process requires; the so-called elixir from Jaén land, which is a geographical reference worldwide. Its careful style of cultivation, collection as well as “cold extraction” production line identify and fix a perfect balance between the optimization of the ancestral models and agricultural resources, and the most advanced innovative techniques, resulting in this “Millennial Liquid” of high quality, and unmatched flavour and smell.
Careful traditional and organic agriculture, fundamental basis for an olive farm << Picual and Royal variety>> that each harvest culminates with a unique EVOO yearly.
Olive groves, The Best Selection Process
The first step is the selecting process of the olives. The collecting and selection of the best olives is carried out at the appropriate time of the fruit ripening, so this is how the oil is made at its optimal timing.
Oleum12 oils ensure the quality of its products in every part of the oil development process. The first step is the selecting process of the olives. The collecting and selection of the best olives is carried out at the appropriate time of the fruit ripening, so this is how the oil is made at its optimal timing.
The “Cold pressed” method is used, allowing the highest quality and purity of the olive juice – so-called, Extra Virgin Olive Oil.
In addition to these processes, the olive nature variety is essential for the final product; our olive harvest is Picual, which guarantees the stability of the oil and contains a high content of oleic acid (about 80%). This is the key factor in determining that the olive oil is trustfully healthy for consumers.
PRODUCTS
- EVOO Picual Premium
- EVOO Early Picual
- EVOO Early Hojiblanca
- Organic Royal EVOO
- Picual Premium EVOO pearls
- EVOO Jam Picual Premium
- Organic Royal EVOO Jam
OTHER SERVICES/PRODUCTS
Olive tourism, discover the world of the olive growing culture.
Discover the world of olive growing and the olive oil extraction method through a unique experience, and let yourself move through the passion of one of the best oils worldwide.
Olive tourism, Oleum 12.
Discover the world of olive growing and the olive oil extraction method through a unique experience, and let yourself move through the passion of one of the best oils worldwide.
At the olive Northern Countryside in the province of Jaén, which is the main olive oil producing area in the world, you can visit a familiar oil press factory, enjoy a wonderful tasting in our room, and visit the olive grove where our fruit is grown, and by which we obtain our millennial oil, EVOO Oleum12.
What is included in this oil-tour?
Invite you to the cultural world of the olive oil; it includes a guided visit to the oil-press room, where you will acquire a deep understanding of the steps process such as reception of the fruit, the shake, extraction, and the fruit-wash as well as the storage and packaging. Obviously enough, you will be able to taste our Oleum 12 variety of oils, and you can know about the fundamentals of the sensory analysis such as olfactory and gustatory sensations.
Oleum XII
Prize
Oleum12 has presented our EVO Picual Premium to different olive oil competitions
1st Classified – Intense Fruity
Recipes
Tartar de tomate / Tomato Tartar:
- 1kg de tomate / 1kg tomatoes
- 2 chalotas / 2 shallots
- 4 anchoas / 4 anchovies
- 20g salsa perrins / 20g Worcestershire sauce
- 2g de tabasco / 2g Tabasco sauce
- 50g mostaza / 50g mustard
- 9,5g de sal / 9,5g salt
- 0,4g pimienta / 0,4g pepper
- 23g de alcaparra / 23g capers
Granizado de tomate y vinagre de jerez / Tomato and sherry vinegar slush
- Agua de tomate / Tomato water:
- 2kg de tomate maduro / 2kg ripe tomatoes
– Para extraer el agua de tomate, trituramos levemente los tomates y lo ponemos en una estameña y lo dejamos colgado con un bol debajo y
decantando 12h.
To extract the tomato wáter lightly crush the tomatoes and put them in a cheesecloth. Leave them hanging with a bowl underneath and decanting for 12 hours.
Solo utilizaremos el agua resultante para elaborar el granizado.
We just use the resulting water to make the slush.
- Granizado de tomate y vinagre / Tomato and sherry vinegar slush:
- 230g agua de tomate / 230g Tomato water
- 20g vinagre de jerez / 20g sherry vinegar
- 1,5 hojas de gelatina hidratada / 5 leaves of hydrated gelatin
- Mezclar el agua con el vinagre Mix the water with the vinegar
- Levantamos el hervor de una pequeña parte de la mezcla y agregamos las hojas de gelatina
Take a small part of the mixture to boil and add the hydrated gelatin leaves.
- Agregar a el resto del líquido, mezclar y
Add to the rest of the liquid, mix and freeze
Polvo de AOVE OLEUM XII / AOVE OLEUM XII Powder:
- 35g AOVE OLEUM XII / 35g AOVE OLEUM XII
- 40g Maltodextrina / 40g Maltodextrin
Pannacota de bacalao / Cod panna cotta:
- 250g de bacalao / 250g Cod
- 2 dientes de ajo / 2 garlic cloves
- ½ cayena / ½ cayenne
- 200g nata / 200g cream
- 0’6g agar−agar / 0´ 6g agar−agar powder
- Infusionar bacalao, ajo y cayena con la nata ( resposar 12h) Infuse cod, garlic and cayenne with the cream (rest for 12h)
- Colar la nata agregar el agar y llevar a
Strain the cream, add the agar-agar powder and take it to boil
- Enfriar en
Chill in fridge
Grisinni de oliva negra / Black olive grisinni:
- 250g harina de fuerza / 250g strong flour
- 7g levadura fresca panadero / 7g fresh baker yeast
- 125ml agua / 125ml water
- 25g de olivada / 25g olivada
- 2g de sal / 2g salt
- Diluir la levadura y el agua en un bol, agregamos la olivada. Dilute the yeast and water in a bowl and add the olive paste
- Add the flour and salt and mix ellAgregamos la harina y la sal, mezclamos
- Pasamos la masa a un superficie de trabajo y amasamos unos 15
Pass the dough to a work surface and knead about 15 minutes
- Dejamos la masa en un bol engrasado y tapamos con un film y dejamos reposar 1h30min aprox.
Leave the dough in a greased bo l and cover ith a film. Let it rest for about 1h30min.
- Calentamos horno a 200ºc Heat the oven to 200ºc
- Estiramos la masa y la cortamos en tiras de el grosor
Stretch the dough and cut it into strips of desired thickness
Bake it for about 15 minutes and let it coolHorneamos 15min aprox y dejamos enfriar.
Esta receta ha sido elaborada por el Chef Carlos Novo Martínez.
This has recipe has been made by Carlos Novo Martinez Chef
Contact us
CONTACT PERSON: ALFONSO VIDAL MOYA
MAIL : INFO@OLEUM12.COM
WEB: www. oleum12.es
Land phone: +34 953 81 00 63
Address: Talabarteros street, no. 4 , Andújar, post code: 23740, (Jaén) SPAIN