In a world where modern continuous-cycle milling plants have almost completely replaced traditional crops, false beliefs still persist, including the notion that a first cold pressing can only be obtained from the processing of olives through traditional mills. The new oil has arrived and, despite the ongoing restrictions on movements
From mid-September PrimOli products are available both on REDMART and SHOPEE, leading e-commerce platforms in the South-Eastern Asian market based in Singapore. As a result of the collaboration with the Italian Chamber of Commerce in Singapore (ICCS) the PrimOli extra virgin olive oils from the most prestigious Italian regions are
With oil mills now mainly closed, ISMEA estimates Italian Olive oil production at 365,000 tons, 110% more than in the previous harvest and 13,7% more than that forecast for the current harvest. Italian production of pressured Olive Oil (in tons) Source: ISMEA on ISTAT data up to 2013; ISMEA on
Located in the heart of the Mediterranean, Sicily has for centuries been a crossroads for many populations. From the Phoenicians to the Greeks, from the Arabs to the Normans to the Aragonese, this land has been a meeting place for civilizations: this unique combination of historical, social and cultural elements
On the basis of the recommendations received from the production areas, ISMEA – Institute of Services for the Agricultural Food Market – estimates for Italy a production of 321,000 tons of olive oil (an increase of 83% compared to the previous olive oil campaign). Source: Ismea based on Agea data
From the beginning of October to the end of December it is olive harvest time! The right time differs from olive to olive, depending on its variety (cultivar), the territory and its climate, as well as local traditions. The Ideal moment is when the olive is at the veraison stage,
The sensorial facets of a single extra virgin olive oil Under the wider meaning of the concept of “quality” comes the “uniqueness” of an extra virgin olive oil, a characteristic that is associated with the production of extra virgin olive oils of single origin. An extra virgin olive oil is
Based on the indications provided by producers, this year ISMEA estimates Italian production of olive oil will be as low as 185,000 tonnes (- 57% compared to last year).
In a world where modern continuous-cycle milling plants have almost completely replaced traditional crops, false beliefs still persist, including the notion that a first cold pressing can only be obtained from the processing of olives through traditional mills. The new oil has arrived and, despite the ongoing restrictions on movements
From mid-September PrimOli products are available both on REDMART and SHOPEE, leading e-commerce platforms in the South-Eastern Asian market based in Singapore. As a result of the collaboration with the Italian Chamber of Commerce in Singapore (ICCS) the PrimOli extra virgin olive oils from the most prestigious Italian regions are
With oil mills now mainly closed, ISMEA estimates Italian Olive oil production at 365,000 tons, 110% more than in the previous harvest and 13,7% more than that forecast for the current harvest. Italian production of pressured Olive Oil (in tons) Source: ISMEA on ISTAT data up to 2013; ISMEA on
Located in the heart of the Mediterranean, Sicily has for centuries been a crossroads for many populations. From the Phoenicians to the Greeks, from the Arabs to the Normans to the Aragonese, this land has been a meeting place for civilizations: this unique combination of historical, social and cultural elements
On the basis of the recommendations received from the production areas, ISMEA – Institute of Services for the Agricultural Food Market – estimates for Italy a production of 321,000 tons of olive oil (an increase of 83% compared to the previous olive oil campaign). Source: Ismea based on Agea data
From the beginning of October to the end of December it is olive harvest time! The right time differs from olive to olive, depending on its variety (cultivar), the territory and its climate, as well as local traditions. The Ideal moment is when the olive is at the veraison stage,
The sensorial facets of a single extra virgin olive oil Under the wider meaning of the concept of “quality” comes the “uniqueness” of an extra virgin olive oil, a characteristic that is associated with the production of extra virgin olive oils of single origin. An extra virgin olive oil is
Based on the indications provided by producers, this year ISMEA estimates Italian production of olive oil will be as low as 185,000 tonnes (- 57% compared to last year).
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