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
Extra virgin olive oil is one of the most important ingredients in Italian kitchens, used either straight from the bottle or for making sweet and savoury recipes. Everyone uses it and everyone enjoys it, although there are certain erroneous beliefs surrounding it that influence the behaviour of consumers. “Extra virgin
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
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
Extra virgin olive oil is one of the most important ingredients in Italian kitchens, used either straight from the bottle or for making sweet and savoury recipes. Everyone uses it and everyone enjoys it, although there are certain erroneous beliefs surrounding it that influence the behaviour of consumers. “Extra virgin
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
