Located in the heart of the Mediterranean, Sicily has for centuries been a crossroads for many populations. From the Phoenicians to the Greeks, from the Arabs to the Normans to
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
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
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
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
The recent history of agriculture is full of catastrophes due to the onset or development of new pathogens or parasites: these events can be limited to certain continents, as has
The olive tree is native to tropical Africa, but over the course of millions of years, due to geological events (the increase in altitude of the Central African mountain range)
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.
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
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
In the last ten years the olive and olive oil industry has gradually changed, mostly due to increasing reliance on the so-called “super intensive systems”
Based on the indications provided by producers, this year ISMEA estimates Italian production of olive oil will be as low as 185,000 tonnes (- 57% compared to last year).
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 mid-September PrimOli products are available both on REDMART and SHOPEE, leading e-commerce platforms in the South-Eastern Asian market based in Singapore. As a result of the collaboration with the
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
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
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
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.
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 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 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
Located in the heart of the Mediterranean, Sicily has for centuries been a crossroads for many populations. From the Phoenicians to the Greeks, from the Arabs to the Normans to
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
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