We can definitely say that there is no such thing as the “best” olive oil. Instead, there’s an oil that will suit your tastes and go nicely with your favourite
Food and wine tourism is a journey for both the body and the spirit. It is a journey exploring the origins of well-being that awakens us to a deeper sense
Travelling is one of the best ways to broaden our horizons, and when the aim is to get to know the products from a certain land, we bring back important
An artisan olive oil is a perfect reflection of its territory of origin, including the culture and skills of its place of production, its particular identity and the story that
Ever since 1988, PrimOli has been pursuing a concept that has evolved into a norm over time. Typicality is not a concept in the mind of advertising and the imagination.
When it comes to packaging extra virgin olive oil, the main aim is to protect it from whatever increases its perishability: temperature, and contact with air, light and moisture. This
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
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
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
