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| AGROLES USA, INC |
Catalan Gourmet Artisanal Foods without the Artisanal Price AGROLES USA, INC
Our mission is to provide artisanal products that were previously a luxury in the US at very affordable prices. CHEF'S CORNER Chefs click here to send us an email request for FREE SAMPLES! -we will get them to you ASAP! OUR GUARANTEE TO DISTRIBUTORS! We will offer a FULL REFUND after six months if our products don't sell! Download Catalog |
ARBEQUINA EVOO
5 L (1.28 Gal.) - Cold Extraction
Les Garrigues, North east of SPAIN
5 L (1.28 Gal.) - Cold Extraction
Les Garrigues, North east of SPAIN
Mono-varietal 100 % from ARBEQUINA
olives
“Nuts, then wet grass and herbs followed by
a touch of lemon start the aromas of this
excellent oil. This is followed by light citrus
fruits and more herbs with sorrel and
watercress. Quite strong pepper kicks in and
out leaving a long herby and lemon
aftertaste.” By Judy Ridgway’s, author of Best
Olive Oil Buys Round the World where
ROMANICO is rated 4.5/5 among the best
100 oils.
olives
“Nuts, then wet grass and herbs followed by
a touch of lemon start the aromas of this
excellent oil. This is followed by light citrus
fruits and more herbs with sorrel and
watercress. Quite strong pepper kicks in and
out leaving a long herby and lemon
aftertaste.” By Judy Ridgway’s, author of Best
Olive Oil Buys Round the World where
ROMANICO is rated 4.5/5 among the best
100 oils.
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This special saffron comes from selected farmers
in La Mancha region of Spain and it is of the
highest quality (grade above 190). Our saffron is
not adulterated with other parts of the flower that
add weight but not flavor or color to your foods.
This means that you will need much less quantity
for each dish. It also means that your dishes will
taste better.
Minimum saffron colour grading standards (ISO
3632). Crocin-specific absorbance (Aλ) score (at
λ=440 nm)
in La Mancha region of Spain and it is of the
highest quality (grade above 190). Our saffron is
not adulterated with other parts of the flower that
add weight but not flavor or color to your foods.
This means that you will need much less quantity
for each dish. It also means that your dishes will
taste better.
Minimum saffron colour grading standards (ISO
3632). Crocin-specific absorbance (Aλ) score (at
λ=440 nm)
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SHERRY VINEGAR 5 L (1.28 Gal.)
Jerez, South of SPAIN
Jerez, South of SPAIN
BALSAMIC VINEGAR 5 L (1.28 Gal.)
Modena, Northen ITALY
Modena, Northen ITALY
Sherry Vinegar is produced from wine made
from Palomino Fino grapes, grown in the
unique climate of the Jerez region. That is the
triangular area between the city of Jerez de la
Frontera and the towns of Sanlucar de
Barrameda and Puerto de Santa Maria,
known as the “sherry triangle”
Vinaigrette made from sherry vinegar is
particularly flavorful and matches well with
many foods, not just salads, but steamed
asparagus or globe artichoke for example.
In Jerez de la Frontera a traditional dish is
"Riñones al Jerez": lambs kidneys with a
sauce made from sherry wine and sherry
vinegar.
The best sherry vinegars have a deep,
complex flavor and enhance the flavors in
soups, stews, sauces, casseroles, and
dressings.
from Palomino Fino grapes, grown in the
unique climate of the Jerez region. That is the
triangular area between the city of Jerez de la
Frontera and the towns of Sanlucar de
Barrameda and Puerto de Santa Maria,
known as the “sherry triangle”
Vinaigrette made from sherry vinegar is
particularly flavorful and matches well with
many foods, not just salads, but steamed
asparagus or globe artichoke for example.
In Jerez de la Frontera a traditional dish is
"Riñones al Jerez": lambs kidneys with a
sauce made from sherry wine and sherry
vinegar.
The best sherry vinegars have a deep,
complex flavor and enhance the flavors in
soups, stews, sauces, casseroles, and
dressings.
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PICUAL & ARBEQUINA EVOO
5 L (1.28 Gal.) - Cold Extraction
Jaen, South of SPAIN
5 L (1.28 Gal.) - Cold Extraction
Jaen, South of SPAIN
Blend of 50% ARBEQUINA and 50%
PICUAL Olives
OLEA stands for high quality and
affordability. OLEA extra virgin olive oil is
made with olives of two varieties: Picual from
the South of Spain and Arbequina from the
North East of Spain. Most of the blends in the
market will have a small percentage of
Arbequina due to its high cost, if at all. OLEA
contains 50% of Arbequina. This is the
highest percentage of Arbequina that we
know in the market. The Picual provides with
the robustness and the Arbequina provide
the sweetness and fruitiness.
PICUAL Olives
OLEA stands for high quality and
affordability. OLEA extra virgin olive oil is
made with olives of two varieties: Picual from
the South of Spain and Arbequina from the
North East of Spain. Most of the blends in the
market will have a small percentage of
Arbequina due to its high cost, if at all. OLEA
contains 50% of Arbequina. This is the
highest percentage of Arbequina that we
know in the market. The Picual provides with
the robustness and the Arbequina provide
the sweetness and fruitiness.
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This Balsamic Vinegar is produced in
Modena from the juice of white trebbiano
grapes boiled down to approximatelly half of
its original volume to create a concentrated
must. That is then fermented with a slow
aging process which concentrates the
flavors. The flavor intensifies over time, with
the vinegar being kept in fine wooden casks,
becoming sweet, viscous, and concentrated.
After 3 years in Modena it is brought to
Catalunya Spain where it is kept for two
more years in oak barrels that were
previously used to age gartnatxa wine from
our estate.
It has a dark caramel color and equilibrium
between sweetness and acidity.
Modena from the juice of white trebbiano
grapes boiled down to approximatelly half of
its original volume to create a concentrated
must. That is then fermented with a slow
aging process which concentrates the
flavors. The flavor intensifies over time, with
the vinegar being kept in fine wooden casks,
becoming sweet, viscous, and concentrated.
After 3 years in Modena it is brought to
Catalunya Spain where it is kept for two
more years in oak barrels that were
previously used to age gartnatxa wine from
our estate.
It has a dark caramel color and equilibrium
between sweetness and acidity.
La Vera valley is in Extremadura, where
pimentón is dried by a smoking process,
taste so typical in soups and stews of León
and Castile.
At harvest time, the peppers have ripened
and are handpicked. Next to the fields are
small, simple smoke houses, with concrete
floors and wooden grids several feet above
them. An oak fire is laid on the concrete
floor, and the peppers are spread on the
grid above the fire. The smoldering fire –
only smoke, never flames – is maintained
for ten to fifteen days, filling the
surrounding countryside with the scent of
smoking peppers.
Our pimenton is more flavorful and
aromatic due to its artisan and totally
natural processing.
pimentón is dried by a smoking process,
taste so typical in soups and stews of León
and Castile.
At harvest time, the peppers have ripened
and are handpicked. Next to the fields are
small, simple smoke houses, with concrete
floors and wooden grids several feet above
them. An oak fire is laid on the concrete
floor, and the peppers are spread on the
grid above the fire. The smoldering fire –
only smoke, never flames – is maintained
for ten to fifteen days, filling the
surrounding countryside with the scent of
smoking peppers.
Our pimenton is more flavorful and
aromatic due to its artisan and totally
natural processing.
PIMENTON SWEET OR
HOT 800 gr. (1 3/4 Lb)
La Vera, South West of SPAIN
HOT 800 gr. (1 3/4 Lb)
La Vera, South West of SPAIN
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SAFFRAN 1 gr. jar and 20 gr. can
La Mancha, Center of SPAIN
La Mancha, Center of SPAIN
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MANZANILLA OLIVES 2.5 Kg (5.5 Lb)
Andalucia, South of SPAIN
Andalucia, South of SPAIN
The Black Empeltre Olives are picked ripe
and cured for 12-14 months.
This variety of olives has different names
depending on the region it is grown. For
example in Ibiza it is called “Payesa” and in
Tamarite it is called “Verdiell”.
It is one of the oldest trees in Spain. The
trees are very vigorous. The leaves are dark
green. The fruits mature early in November.
Black Empeltre Olives have a high
nutritional value in unsaturated fats and has
lots of fiber. They have a very sweet taste
that makes them irresistible.
The ROMANICO Empeltre Black Olives are
harvested in the border region between
Catalunya and Aragon.
and cured for 12-14 months.
This variety of olives has different names
depending on the region it is grown. For
example in Ibiza it is called “Payesa” and in
Tamarite it is called “Verdiell”.
It is one of the oldest trees in Spain. The
trees are very vigorous. The leaves are dark
green. The fruits mature early in November.
Black Empeltre Olives have a high
nutritional value in unsaturated fats and has
lots of fiber. They have a very sweet taste
that makes them irresistible.
The ROMANICO Empeltre Black Olives are
harvested in the border region between
Catalunya and Aragon.
ARBEQUINA OLIVES 2.5 Kg (5.5 Lb)
Catalunya, South of SPAIN
Catalunya, South of SPAIN
EMPELTRE OLIVES 2.5 Kg (5.5 Lb)
Aragon, North of SPAIN
Aragon, North of SPAIN
The ROMANICO Manzanilla olives are
harvested in Sevilla, Andalucia in the South
of Spain. We only pick the best and biggest
fruits to deliver the best presentation and
taste to the table.
The Manzanilla Olives are the most known
and consumed in Spain. Their name makes
reference to its shape that resembles a
small apple (Small Manzana). The fruits
have a high Pulp to Pit ratio and its delicate
pulp separates well from the pit.
The Manzanilla Olives contain many
minerals and vitamins, specially carotenes
also have a lot of fiber.
harvested in Sevilla, Andalucia in the South
of Spain. We only pick the best and biggest
fruits to deliver the best presentation and
taste to the table.
The Manzanilla Olives are the most known
and consumed in Spain. Their name makes
reference to its shape that resembles a
small apple (Small Manzana). The fruits
have a high Pulp to Pit ratio and its delicate
pulp separates well from the pit.
The Manzanilla Olives contain many
minerals and vitamins, specially carotenes
also have a lot of fiber.
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Made in traditional manner. Arbequina
Olives, water, salt, and time are the unique
ingredients used in their preparation.
No preservatives are used. Guaranteed
100% natural product.
Arbequina olives are the pride of the
Catalan table. Not only do these small
grey-green gems produce highly prized oil,
but they also make an exquisite eating
olive ideal for a snack or salad
complement.
Arbequina Olives are one of the few olives
that are used to produce olive oil and also
to be eaten at the table.
Olives, water, salt, and time are the unique
ingredients used in their preparation.
No preservatives are used. Guaranteed
100% natural product.
Arbequina olives are the pride of the
Catalan table. Not only do these small
grey-green gems produce highly prized oil,
but they also make an exquisite eating
olive ideal for a snack or salad
complement.
Arbequina Olives are one of the few olives
that are used to produce olive oil and also
to be eaten at the table.
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They are cultivated in Caspe, region of
Aragon, near the Ebro Valley.
Heart-shaped, they have a very distinct
flavor, and they are delicious to the
palate.
Caspe-Moron or Broken olives are cured
3-4 months, are cracked before they are
cured to help tenderize them and bring
out their full olive flavor.
The only ingredients used are Caspe
olives, water, salt, and Mediterranean
herbs. They are 100% natural containing
no preservatives or artificial flavors.
Aragon, near the Ebro Valley.
Heart-shaped, they have a very distinct
flavor, and they are delicious to the
palate.
Caspe-Moron or Broken olives are cured
3-4 months, are cracked before they are
cured to help tenderize them and bring
out their full olive flavor.
The only ingredients used are Caspe
olives, water, salt, and Mediterranean
herbs. They are 100% natural containing
no preservatives or artificial flavors.
CASPE OLIVES 2.5 Kg (5.5 Lb)
Caspe, North of SPAIN
Caspe, North of SPAIN
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The bomba rice is one of the most
appreciated varieties of rice among chefs
around the world. It guarantees the
success of any dish.
Bomba rice allows for a good
Management of the water quantities or
broth, the heat intensity and the cooking
time. Regardless of the cooking stile, the
grains remain separate always, and it is
very resilient to overcooking.
appreciated varieties of rice among chefs
around the world. It guarantees the
success of any dish.
Bomba rice allows for a good
Management of the water quantities or
broth, the heat intensity and the cooking
time. Regardless of the cooking stile, the
grains remain separate always, and it is
very resilient to overcooking.
BOMBA RICE 1 Kg (2.2 Lb)
Delta Ebre, North of SPAIN
Delta Ebre, North of SPAIN
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This round rice is used by Spanish people
to prepare paella dishes. It is comprised of
the varieties Bahia, Senia and Tebre al
cultivated in the Ebro Delta, North east of
Spain. We use only grains that are full. The
extra quality guarantees that at least 96 %
of the grains are not broken.
The Bayo rice is very absorbent and its
cooking is homogeneous. Cooking time
and water absorption are very stable.
Cooking time is 16 minutes for the soupy
rice dishes and 18 minutes for the dry
presentation.
to prepare paella dishes. It is comprised of
the varieties Bahia, Senia and Tebre al
cultivated in the Ebro Delta, North east of
Spain. We use only grains that are full. The
extra quality guarantees that at least 96 %
of the grains are not broken.
The Bayo rice is very absorbent and its
cooking is homogeneous. Cooking time
and water absorption are very stable.
Cooking time is 16 minutes for the soupy
rice dishes and 18 minutes for the dry
presentation.
PAELLA RICE 5 Kg (11 Lb)
Delta Ebre, North of SPAIN
Delta Ebre, North of SPAIN
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Grown 80 miles west of Barcelona.
The Marcona variety of almond is shorter,
rounder, sweeter, and more delicate in
texture than other varieties.
It is original from the North East of Spain
and is becoming popular in North.
The size of these almonds is 14-16 mm,
and are of extra quality, that means the
highest percentage of full almonds;.
We have three preparations: Blanched
Raw and Blanched Roasted in Arbequina
Extra Virgin Olive Oil, lightly salted or
without salt.
The Marcona variety of almond is shorter,
rounder, sweeter, and more delicate in
texture than other varieties.
It is original from the North East of Spain
and is becoming popular in North.
The size of these almonds is 14-16 mm,
and are of extra quality, that means the
highest percentage of full almonds;.
We have three preparations: Blanched
Raw and Blanched Roasted in Arbequina
Extra Virgin Olive Oil, lightly salted or
without salt.
MARCONA ALMONDS
RAW - ideal for pastry chefs
12.5 Kg (27.6 Lb)
Catalunya, North of SPAIN
RAW - ideal for pastry chefs
12.5 Kg (27.6 Lb)
Catalunya, North of SPAIN
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ARBEQUINA EVOO
3 L (3.1 QT) - Cold Extraction
Les Garrigues, North east of SPAIN
3 L (3.1 QT) - Cold Extraction
Les Garrigues, North east of SPAIN
Mono-varietal 100 % from ARBEQUINA
olives
Same content as the 5 L format, but in a
tin. Although a it bit more costly, tins are
the best medium to storage oil for a long
time. If you want maximum fruitiness and
freshness chose this container.
olives
Same content as the 5 L format, but in a
tin. Although a it bit more costly, tins are
the best medium to storage oil for a long
time. If you want maximum fruitiness and
freshness chose this container.
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WINE VINEGAR 5 L (1.28 Gal.)
Priorat, South of SPAIN
Priorat, South of SPAIN
The Garnatxa grape ripens late, so needs hot
France.
This vinegar is produced in the region of
Priorat in Catalonia, Spain, using exclusively
the red grapes of Garnatxa variety and then it
is aged in oak barrels.
The Vinegar has a rosy, cooper color hue
with hints of orange, and is slightly opaque.
Intense and slightly acidic (6%). It is
exquisite in dressings, pickles, vinaigrettes,
and carpaccio.
Another great application is to marinate blue
fish like macro or sardines, cocked in the
oven.
France.
This vinegar is produced in the region of
Priorat in Catalonia, Spain, using exclusively
the red grapes of Garnatxa variety and then it
is aged in oak barrels.
The Vinegar has a rosy, cooper color hue
with hints of orange, and is slightly opaque.
Intense and slightly acidic (6%). It is
exquisite in dressings, pickles, vinaigrettes,
and carpaccio.
Another great application is to marinate blue
fish like macro or sardines, cocked in the
oven.
MARCONA ALMONDS
ROASTED in EVOO
SALTED AND UNSALTED
12.5 Kg (27.6 Lb)
Catalunya, North of SPAIN
ROASTED in EVOO
SALTED AND UNSALTED
12.5 Kg (27.6 Lb)
Catalunya, North of SPAIN
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There are many piquillo peppers in the market, but we haven't
been able to find any that compare to ours in terms of flavor, size,
color and strength, that makes them perfect for stuffing.
These piquillo peppers are produced in Navarra by a small
producer that stills uses traditional methods. Peppers are roasted
over wood fire, then pealed by hand and packed in small glass
jars. No water touches the peppers after roasting. That is specially
important to preserve the natural flavor. It is packed in small
containers to ensure the sterilization hit will be homogeneous
and quick. No preservatives of any kind are added.
been able to find any that compare to ours in terms of flavor, size,
color and strength, that makes them perfect for stuffing.
These piquillo peppers are produced in Navarra by a small
producer that stills uses traditional methods. Peppers are roasted
over wood fire, then pealed by hand and packed in small glass
jars. No water touches the peppers after roasting. That is specially
important to preserve the natural flavor. It is packed in small
containers to ensure the sterilization hit will be homogeneous
and quick. No preservatives of any kind are added.
PIQUILLO PEPPERS jar 290 gr.
Contains 12 to 14 large whole peppers
Navarra, North of SPAIN
Contains 12 to 14 large whole peppers
Navarra, North of SPAIN
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