Tuscany, the land of olive-growing Tuscany is a welcoming land, a harmonious combination of many different identities. Rows of cypresses follow the banks of the Arno, and gentle hills fade far into the distance in a landscape of vineyards, olive groves and farmhouses. With the benefit of a mild climate
Liguria, a proud land of sea and olive groves Tightly embraced by mountains, Liguria turns its face towards the northernmost part of the Mediterranean. The region is a network of coastal towns and smaller inland centres, with the steep, sunny uplands falling away rapidly near the coast. Over the centuries,
Just like a good wine, a good extra virgin olive oil makes the perfect accompaniment for a tasty dish, bringing out the full flavour of the food on your table. A simple and effective way to familiarise yourself with the taste and character of individual oils is to dress and
The organoleptic analysis Organoleptic analysis to assess food products exploits the ability of our sense organs to react to chemical, chemical-physical and physical stimuli. It is something we do unconsciously every day when we lift food or drink to our mouths. This tells us whether we like or dislike it,
At this first edition of the Milan International Olive Oil Award (MIOOA), created by the Olio Officina publishing house and focused on finding the best quality extra virgin olive oils from all sides of the globe, PrimOli was awarded three coveted awards: PGI Sicilia – silver glass in the medium
The DOP PrimOli “Terra di Bari” extra virgin olive oil was highly praised at the “OLIO AWARD” competition held by the German magazine Der Feinschmecker, now in its 17th edition. It recognizes the quality of our product from the Coratina cultivar which has been rated among the 250 best extra virgin olive oils
The prestigious international EVOOLEUM competition, this year in its 5th edition, has selected PrimOli DOP Terra di Bari product among the 100 best extra virgin olive oils in the world. The international jury made up of expert tasters, tasted over 700 samples from all over the globe and rated our
Now in its seventh edition, the packaging and visual design competition “Forme dell’Olio”, offered an important commendation to the PrimOli brand by awarding it first place in “Retail Oils”, second place in “Retail oils brand line”, as well as second place ex equo “Retai oils -people’s jury”. The jury appreciated the new
Difficulty:hard Preparation:1 hour Cooking:50 minutes INGREDIENTS (SERVES 4) 450 g all-purpose flour 6 eggs 1 pinch of salt 250 g sugar 2 lemons 1 cup water 150 ml P.D.O. Sardegna oil PREPARATION In a bowl whisk the eggs until frothy. Keep whisking while adding the oil a little at a
Difficulty:medium Preparation:30 minutes Cooking:15 minutes INGREDIENTS (SERVES 4) 800 g moscardini (baby octopus) ½ a clove of garlic 1 lemon 1 small bunch flat-leaf parsley salt pepper P.D.O. Sardegna oil PREPARATION Clean the moscardini, removing the inner and outer skin, rinse well and boil for about 15 minutes in salt
Tuscany, the land of olive-growing Tuscany is a welcoming land, a harmonious combination of many different identities. Rows of cypresses follow the banks of the Arno, and gentle hills fade far into the distance in a landscape of vineyards, olive groves and farmhouses. With the benefit of a mild climate
Liguria, a proud land of sea and olive groves Tightly embraced by mountains, Liguria turns its face towards the northernmost part of the Mediterranean. The region is a network of coastal towns and smaller inland centres, with the steep, sunny uplands falling away rapidly near the coast. Over the centuries,
Just like a good wine, a good extra virgin olive oil makes the perfect accompaniment for a tasty dish, bringing out the full flavour of the food on your table. A simple and effective way to familiarise yourself with the taste and character of individual oils is to dress and
The organoleptic analysis Organoleptic analysis to assess food products exploits the ability of our sense organs to react to chemical, chemical-physical and physical stimuli. It is something we do unconsciously every day when we lift food or drink to our mouths. This tells us whether we like or dislike it,
At this first edition of the Milan International Olive Oil Award (MIOOA), created by the Olio Officina publishing house and focused on finding the best quality extra virgin olive oils from all sides of the globe, PrimOli was awarded three coveted awards: PGI Sicilia – silver glass in the medium
The DOP PrimOli “Terra di Bari” extra virgin olive oil was highly praised at the “OLIO AWARD” competition held by the German magazine Der Feinschmecker, now in its 17th edition. It recognizes the quality of our product from the Coratina cultivar which has been rated among the 250 best extra virgin olive oils
The prestigious international EVOOLEUM competition, this year in its 5th edition, has selected PrimOli DOP Terra di Bari product among the 100 best extra virgin olive oils in the world. The international jury made up of expert tasters, tasted over 700 samples from all over the globe and rated our
Now in its seventh edition, the packaging and visual design competition “Forme dell’Olio”, offered an important commendation to the PrimOli brand by awarding it first place in “Retail Oils”, second place in “Retail oils brand line”, as well as second place ex equo “Retai oils -people’s jury”. The jury appreciated the new
Difficulty:hard Preparation:1 hour Cooking:50 minutes INGREDIENTS (SERVES 4) 450 g all-purpose flour 6 eggs 1 pinch of salt 250 g sugar 2 lemons 1 cup water 150 ml P.D.O. Sardegna oil PREPARATION In a bowl whisk the eggs until frothy. Keep whisking while adding the oil a little at a
Difficulty:medium Preparation:30 minutes Cooking:15 minutes INGREDIENTS (SERVES 4) 800 g moscardini (baby octopus) ½ a clove of garlic 1 lemon 1 small bunch flat-leaf parsley salt pepper P.D.O. Sardegna oil PREPARATION Clean the moscardini, removing the inner and outer skin, rinse well and boil for about 15 minutes in salt