From May 11 to 14, PrimOli will be at TuttoFood, the landmark event for the international Food Community, bringing together producers and industry professionals from all over the world in Milan to create networking and business development opportunities. Participation represents an opportunity to meet distributors, importers, and buyers interested in
We can definitely say that there is no such thing as the “best” olive oil. Instead, there’s an oil that will suit your tastes and go nicely with your favourite dishes. So if you want to find an oil to suit every recipe and your palate, just let yourself be
Food and wine tourism is a journey for both the body and the spirit. It is a journey exploring the origins of well-being that awakens us to a deeper sense of our needs, at the level of health and pleasure, security and identity. We are nourished by food, air and
Travelling is one of the best ways to broaden our horizons, and when the aim is to get to know the products from a certain land, we bring back important cultural knowledge to accompany what we serve at our table. Providing access to the world that produces “artisanal” extra virgin
An artisan olive oil is a perfect reflection of its territory of origin, including the culture and skills of its place of production, its particular identity and the story that surrounds it. PrimOli has always promoted the typical character of extra virgin olive oil, by marketing a wide range of
Ever since 1988, PrimOli has been pursuing a concept that has evolved into a norm over time. Typicality is not a concept in the mind of advertising and the imagination. Typicality is the real character of a product, created by the close relationship between various factors. For olive oil, it
When it comes to packaging extra virgin olive oil, the main aim is to protect it from whatever increases its perishability: temperature, and contact with air, light and moisture. This could be described as the “functional” role of packaging. However, the packaging for an extra virgin oil should also indicate
Production estimates prepared by ISMEA in collaboration with Italia Olivicola and Unaprol, and based on the latest survey at the beginning of November, indicate that production of olive oil in Italy in 2022-2023 should amount to 208,000 tonnes, a decrease of 37% on the previous season. Italian olive oil production
Man savours the world, enjoys the taste of the world, introduces it into his body and makes it part of himself. (Michail Bachtin) To encourage sustainable food production, it is vital to make the transition to healthy eating habits, and to promote the consumption of food produced with respect for the
The ideal temperature for storing extra virgin olive oil is between 14 and 18 degrees, but when winter comes the oil may well be exposed to colder conditions. It is even possible that the oil will freeze and solidify. This is a completely natural process. As the oil freezes, a
From May 11 to 14, PrimOli will be at TuttoFood, the landmark event for the international Food Community, bringing together producers and industry professionals from all over the world in Milan to create networking and business development opportunities. Participation represents an opportunity to meet distributors, importers, and buyers interested in
We can definitely say that there is no such thing as the “best” olive oil. Instead, there’s an oil that will suit your tastes and go nicely with your favourite dishes. So if you want to find an oil to suit every recipe and your palate, just let yourself be
Food and wine tourism is a journey for both the body and the spirit. It is a journey exploring the origins of well-being that awakens us to a deeper sense of our needs, at the level of health and pleasure, security and identity. We are nourished by food, air and
Travelling is one of the best ways to broaden our horizons, and when the aim is to get to know the products from a certain land, we bring back important cultural knowledge to accompany what we serve at our table. Providing access to the world that produces “artisanal” extra virgin
An artisan olive oil is a perfect reflection of its territory of origin, including the culture and skills of its place of production, its particular identity and the story that surrounds it. PrimOli has always promoted the typical character of extra virgin olive oil, by marketing a wide range of
Ever since 1988, PrimOli has been pursuing a concept that has evolved into a norm over time. Typicality is not a concept in the mind of advertising and the imagination. Typicality is the real character of a product, created by the close relationship between various factors. For olive oil, it
When it comes to packaging extra virgin olive oil, the main aim is to protect it from whatever increases its perishability: temperature, and contact with air, light and moisture. This could be described as the “functional” role of packaging. However, the packaging for an extra virgin oil should also indicate
Production estimates prepared by ISMEA in collaboration with Italia Olivicola and Unaprol, and based on the latest survey at the beginning of November, indicate that production of olive oil in Italy in 2022-2023 should amount to 208,000 tonnes, a decrease of 37% on the previous season. Italian olive oil production
Man savours the world, enjoys the taste of the world, introduces it into his body and makes it part of himself. (Michail Bachtin) To encourage sustainable food production, it is vital to make the transition to healthy eating habits, and to promote the consumption of food produced with respect for the
The ideal temperature for storing extra virgin olive oil is between 14 and 18 degrees, but when winter comes the oil may well be exposed to colder conditions. It is even possible that the oil will freeze and solidify. This is a completely natural process. As the oil freezes, a
