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
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.
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
The 2030 Agenda for Sustainable Development of the United Nations, the Strategic Sustainable Development Plan of the European Green Deal and the consequent “From farm to fork” strategy for a
Every time we taste food or good wine, we train and pursue a unique way of understanding the world, immersing ourselves in the innocence of instinctual knowledge. This is permitted
Italian has been known throughout the world as the language of olive oil, due to the know-how of Italian branded oil companies as well as their marketing and internationalization policies.
Based on the indications received from the production world, ISMEA – Institute of Services for the Agricultural and Food Market – estimates a total production of 255,000 tons of olive
In a world where modern continuous-cycle milling plants have almost completely replaced traditional crops, false beliefs still persist, including the notion that a first cold pressing can only be obtained
It is public knowledge that promoting a healthy diet is essential for enjoying good health. Extra virgin olive oil, an icon of the Mediterranean diet, produces an effect on the
With oil mills now mainly closed, ISMEA estimates Italian Olive oil production at 365,000 tons, 110% more than in the previous harvest and 13,7% more than that forecast for the
One of the most characteristic features of the Italian olive growing community is its rich and varied heritage, naturally diversified from north to south. However, looking at the market, only
Replicating what has happened in the wine world, the range of single variety olive oils (“monocultivar”) has grown. However, it begs the question: which is better, single or blended? Let’s
Now in its tenth edition, the packaging and visual design competition “Forme dell’Olio”, offered an important commendation to the PrimOli brand by awarding it gold both in “Retail Oils” and in “Gourmet
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
The changes in climate that have been affecting our whole planet for years have also created alarm among olive growers, as these are one of the most common varieties of
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
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
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
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
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
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.
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
At this third 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
The PDO PrimOli Terra di Bari, from cultivar Coratina, and the PDO PrimOli Sardegna, from cultivar Bosana, have been rated among the 225 best extra virgin olive oils in the
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