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We are currently the first Spanish artichoke exporters, being this our main product. We produce and trade with the three varieties: white, violet and calicó. We produce around 7.000 tones per year using more than 400 hectares.

Recommended by the Global Health Organisation, the artichoke is an essential product of the Mediterranean diet due to its numerous nutritional properties.

SOME INTERESTING INFORMATION:

The artichoke (also known as alcaucil) is a vegetable of the Asteraceae family. Its best season is winter and the harvest usually starts around October. Therefore, its best season is Autumn, until the first freezings in December, and also Spring, when the growing of artichokes finishes in the Mediterranean area.

The artichoke has a very important regulating activity of the liver secretion, being prescribed when having problems to absorb fat, icterus and lazy liver problems.

It helps the liver cells to regenerate, helping to fight the toxic substances, and it can be ideal in cases of fatty liver, being at the same time able to reduce high cholesterol.

 

VARIETIES:

RECIPES

 

 

HEALTHY ARTICHOKES:

 

 

ALCACHOFAS CON JAMÓN:

Ingredients:
- Artichokes. Sliced garlic.
- Pine kernels.
- Oil.
- Lemon.
- Breadcrumbs

Preparation:

Step 1: Prepare the artichokes rubbing them with lemon so they don’t get black. Cut the artichoke hearts in four piecess.

Step 2: Bring the artichokes to the boil with a couple of centimeters of water, and then add the sliced garlic, the pine kernels, the lemon, the oil and the breadcrumbs (one teaspoon per artichoke). Boil all this for 20 minutes in the pressure cooker.

Ingredients for 4 people:
- 2 medium artichokes.
- 1 small glass of white wine.
- 3 cloves of garlic.
- 50 grams of Parma Ham.
- Salt and peper.

Preparation:

1. Cut the stalks of the artichokes, remove the hard leaves, cut the tips off and cut into four pieces.
2. Put the artichokes in water with lemon juice so they don’t get black.
3. Heat the oil in a casserole with the chopped garlic.
4. Drain the artichokes, put them into the casserole and cook them, paying attention to the garlic not getting brown.
5. Put salt and pepper.
6. Wash down with the wine, cook over a high heat and bring it to the boil until it is quite reduced.
7. Cover and boil over a low heat until the artichokes are soft.
8. Add the chopped Parma ham on the artichokes and serve hot, sprinkled with a bit of chopped parsley.

NOW.

Currently working on the season of Artichoke.

 
 

NOW.

Currently working on the season of Broccoli.

 

SAT OLÉ founding member of the association " Vega Baja del Segura Artichokes".

LAUNCH >

 
 

SAT OLÉ, Member of the Association of Elche Granada.

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SAT OLÉ founding member of the association Artichoke Spain.

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SAT OLé in fruit fair attraction Madrid 2016.

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