Difficulty:easy Preparation:15 minutes Cooking:– INGREDIENTS (SERVES 4): 600 g quality beef fillet sliced very thinly 150 gr fresh goat’s milk cheese 150 gr mixed salad leaves 1 lemon 1 tbsp chopped chives 1 tsp freshly chopped oregano Frutto della Vita Organic Oil PREPARATION Rinse the mixed salad leaves.In the meantime
On 21st November 2019, during SIMEI– International Exhibition of Machinery for Oenology and Bottling – the Olio Officina and Mercacei publishers held an interesting conference called “Dressing extra virgin olive oils to be market winners”. The initiative focused on expanding the role of the packaging process, making it a symbol
Difficulty:easy Preparation:20 minutes Cooking:5 minutes INGREDIENTS (SERVES 4) 4 baby artichokes 500 g shrimps 1 lemon vegetable broth salt pepper P.D.O. Garda oil PREPARATION Wash the artichokes, remove the stalks and use a paring knife to trim off the hard and fibrous skin around the base. Cut off the spines
Difficulty:easy Preparation:15 minutes Cooking:– NOTE: + 24 hours in refrigerator to marinate INGREDIENTS (SERVES 4) 4 salmon trout fillets 3 lemons 1 orange P.D.O. Garda oil PREPARATION Marinate the trout fillets in lemon juice and oil for 24 hours in the refrigerator.Cut the fillets into thin slices and arrange them
Difficulty:easy Preparation:20 minutes Cooking:45 minutes INGREDIENTS (SERVES 8) 450 g turkey breast 360 g parboiled rice 300 g Gruyère cheese 200 g peas chopped herbs (bay leaf, sage, rosemary) 4 eggs salt pepper lemon P.D.O. Garda oil PREPARATION Put the salt and peppered turkey breast in an oven dish with
Difficulty:easy Preparation:15 minutes Cooking:– INGREDIENTS (SERVES 4) 2 bulbs fennel 4 oranges 1 sprig rosemary 1 spring onion Salt Pepper P.D.O. Garda oil PREPARATION Peel the oranges with a knife, cut into halves and remove the white pith.Cut into slices.Wash and drain the fennel bulbs and slice in half lengthwise.Remove
ANUGA, the largest food and beverage fair in the world, held in Cologne from 5th to 9th October, celebrates its 100th anniversary! In fact, the first edition was held in Stuttgart in 1919 with only 200 German enterprises, while in this edition there will be 7,400 exhibitors from 100 different countries.
On 22nd and 23rd September 2019 PrimOli participated for the first time at the GOURMET SELECTION, a professional exhibition dedicated to gourmet products that takes place every year in Paris. With 350 exhibitors and 4,000 visitors, the fair, already in its tenth edition, has now established itself as a real
Extra virgin olive oil P.G.I. Toscano Primoli and organic Rapunzel are the only oils rated “Good” in the independent test performed by influential German magazine ÖKO-TEST The May 2019 issue of ÖKO-TEST features the results of a test carried out on 20 extra virgin olive oils (of which 12 organic)
rEVOOlution project:One step forward in finding the parameters to accurately measure the positive attributes of superior quality extra virgin olive oils. The aim of the project, led by Professor Stefano Mancuso and his research team, is to create an analytical method able to objectively and consistently measure and confirm the
Difficulty:easy Preparation:15 minutes Cooking:– INGREDIENTS (SERVES 4): 600 g quality beef fillet sliced very thinly 150 gr fresh goat’s milk cheese 150 gr mixed salad leaves 1 lemon 1 tbsp chopped chives 1 tsp freshly chopped oregano Frutto della Vita Organic Oil PREPARATION Rinse the mixed salad leaves.In the meantime
On 21st November 2019, during SIMEI– International Exhibition of Machinery for Oenology and Bottling – the Olio Officina and Mercacei publishers held an interesting conference called “Dressing extra virgin olive oils to be market winners”. The initiative focused on expanding the role of the packaging process, making it a symbol
Difficulty:easy Preparation:20 minutes Cooking:5 minutes INGREDIENTS (SERVES 4) 4 baby artichokes 500 g shrimps 1 lemon vegetable broth salt pepper P.D.O. Garda oil PREPARATION Wash the artichokes, remove the stalks and use a paring knife to trim off the hard and fibrous skin around the base. Cut off the spines
Difficulty:easy Preparation:15 minutes Cooking:– NOTE: + 24 hours in refrigerator to marinate INGREDIENTS (SERVES 4) 4 salmon trout fillets 3 lemons 1 orange P.D.O. Garda oil PREPARATION Marinate the trout fillets in lemon juice and oil for 24 hours in the refrigerator.Cut the fillets into thin slices and arrange them
Difficulty:easy Preparation:20 minutes Cooking:45 minutes INGREDIENTS (SERVES 8) 450 g turkey breast 360 g parboiled rice 300 g Gruyère cheese 200 g peas chopped herbs (bay leaf, sage, rosemary) 4 eggs salt pepper lemon P.D.O. Garda oil PREPARATION Put the salt and peppered turkey breast in an oven dish with
Difficulty:easy Preparation:15 minutes Cooking:– INGREDIENTS (SERVES 4) 2 bulbs fennel 4 oranges 1 sprig rosemary 1 spring onion Salt Pepper P.D.O. Garda oil PREPARATION Peel the oranges with a knife, cut into halves and remove the white pith.Cut into slices.Wash and drain the fennel bulbs and slice in half lengthwise.Remove
ANUGA, the largest food and beverage fair in the world, held in Cologne from 5th to 9th October, celebrates its 100th anniversary! In fact, the first edition was held in Stuttgart in 1919 with only 200 German enterprises, while in this edition there will be 7,400 exhibitors from 100 different countries.
On 22nd and 23rd September 2019 PrimOli participated for the first time at the GOURMET SELECTION, a professional exhibition dedicated to gourmet products that takes place every year in Paris. With 350 exhibitors and 4,000 visitors, the fair, already in its tenth edition, has now established itself as a real
Extra virgin olive oil P.G.I. Toscano Primoli and organic Rapunzel are the only oils rated “Good” in the independent test performed by influential German magazine ÖKO-TEST The May 2019 issue of ÖKO-TEST features the results of a test carried out on 20 extra virgin olive oils (of which 12 organic)
rEVOOlution project:One step forward in finding the parameters to accurately measure the positive attributes of superior quality extra virgin olive oils. The aim of the project, led by Professor Stefano Mancuso and his research team, is to create an analytical method able to objectively and consistently measure and confirm the
