The Oil Taster’s craft

The Taster’s profile has its own well rooted history, that refers back to the times when the first “branded” oil companies were born. In this case, the Italian cities of

Estimated Olive Oil Production 2019/2020

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

Fresh oil: a tasteful event!

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

Olive fly: the fight against the olive tree parasite

A feared parasite,  but one less dangerous than the Xylella fastidiosa for the survival of individual plants and species is the Olive Fly (Bactrocera Oleae), endemic throughout the Mediterranean  The

Is unfiltered olive oil better?

With the beginning of autumn the olive harvest began, the mills began their activity and the first thread of oil came out of the separator, with its intense colour and

Olive Oil: The rich Italian genetic heritage

In Italy about 700 varieties of olive trees have been identified, described and characterized, out of a total of just over 1,500 reported in all olive-growing countries.

Quality as an expression of uniqueness

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

Oil like wine: not just conformed flavors

In recent years there has been a rapid evolution of eating styles increasingly attentive to the various elements that contribute to defining quality in terms of “uniqueness”: the consumption of

Forme dell’Olio 2020: PrimOli among the winners

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

The Oil Taster’s craft

The Taster’s profile has its own well rooted history, that refers back to the times when the first “branded” oil companies were born. In this case, the Italian cities of


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

Moscardini with Garlic and Parsley

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

Spaghetti with bottarga (tuna roe)

Difficulty:easy Preparation:10 minutes Cooking:10 minutes INGREDIENTS (SERVES 4) 400 g spaghetti 20 g tuna roe 1 garlic clove 1 small bunch flat-leaf parsley P.D.O. Sardegna oil PREPARATION Boil the spaghetti

Guttiàu Bread

Difficulty:easy Preparation:5 minutes Cooking:5 minutes INGREDIENTS (SERVES 4) 150 g carasau bread (a flat, thin and very crisp Sardinian bread) Salt P.D.O. Sardegna Oil PREPARATION Drizzle all the sheets of

Fusilli with Sicilian pistachio pesto

Difficulty:very easy Preparation:10 minutes Cooking:11 minutes INGREDIENTS (SERVES 4) 300 g fusilli pasta 100 g unsalted pistachio nuts 30 ml orange juice 20 g grated pecorino cheese pinch of salt

Macaroni with ricotta

Difficulty:easy Preparation:10 minutes Cooking:12 minutes INGREDIENTS (SERVES 4) 300 g macaroni 2 cloves of garlic 300 g sheep’s milk ricotta cheese white pepper P.G.I. Sicilia Oil PREPARATION Place garlic, salt,

Sicilian-style swordfish

Difficulty: very easy Preparation: 15 minutes Cooking: 10 minutes INGREDIENTS (SERVES 2) 300 g sliced swordfish 300 g cherry tomatoes 50 g green pitted olives 1 garlic clove 10 gr

Tuna Stew

Difficulty:medium Preparation:10 minutes Cooking:1 hour INGREDIENTS (SERVES 4) 1 tuna fillet (approx. 800 g) 4-5 garlic cloves 4-5 emperor’s mint 300 g double concentrated tomato paste P.G.I. Sicilia Oil PREPARATION

Sicilian fried turnovers

Difficulty:easy Preparation:45 minutes Cooking:20 minutes INGREDIENTS (30 pieces) FOR THE BATTER: 500 g all purpose flour 75 g granulated sugar 1 tbsp brandy grated zest of 1 lemon 2 tbsp