Category: Blog Eng

Food and wine tourism:
a journey for both body and spirit

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 of our needs, at the level of health and pleasure, security and identity.  We are nourished by food, air and

PrimOli takes the taste explorer on a journey of discovery!

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 cultural knowledge to accompany what we serve at our table. Providing access to the world that produces “artisanal” extra virgin

Artisan oil: the culture of taste

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 surrounds it. PrimOli has always promoted the typical character of extra virgin olive oil, by marketing a wide range of

PrimOli: PDO and PGI culture,
before the norm

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.  Typicality is the real character of a product, created by the close relationship between various factors. For olive oil, it

The role of packaging in the niche sector
of “premium” extra virgin olive oil

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 could be described as the “functional” role of packaging. However, the packaging for an extra virgin oil should also indicate

Stima campagna olearia 2022-2023

Estimates for the 2022/2023 Olive Oil Crop

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 Italy in 2022-2023 should amount to 208,000 tonnes, a decrease of 37% on the previous season. Italian olive oil production

Climate change: ways to manage it in olive growing

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 fruit tree grown in the Mediterranean basin. The rise in temperatures, the increase in droughts and the growing frequency of

Sustainability in food begins on the plate

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 to make the transition to healthy eating habits, and to promote the consumption of food produced with respect for the

Frozen extra virgin olive oil: how to treat it

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 even possible that the oil will freeze and solidify. This is a completely natural process. As the oil freezes, a

Food and wine tourism:
a journey for both body and spirit

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 of our needs, at the level of health and pleasure, security and identity.  We are nourished by food, air and

PrimOli takes the taste explorer on a journey of discovery!

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 cultural knowledge to accompany what we serve at our table. Providing access to the world that produces “artisanal” extra virgin

Artisan oil: the culture of taste

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 surrounds it. PrimOli has always promoted the typical character of extra virgin olive oil, by marketing a wide range of

PrimOli: PDO and PGI culture,
before the norm

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.  Typicality is the real character of a product, created by the close relationship between various factors. For olive oil, it

The role of packaging in the niche sector
of “premium” extra virgin olive oil

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 could be described as the “functional” role of packaging. However, the packaging for an extra virgin oil should also indicate

Stima campagna olearia 2022-2023

Estimates for the 2022/2023 Olive Oil Crop

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 Italy in 2022-2023 should amount to 208,000 tonnes, a decrease of 37% on the previous season. Italian olive oil production

Climate change: ways to manage it in olive growing

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 fruit tree grown in the Mediterranean basin. The rise in temperatures, the increase in droughts and the growing frequency of

Sustainability in food begins on the plate

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 to make the transition to healthy eating habits, and to promote the consumption of food produced with respect for the

Frozen extra virgin olive oil: how to treat it

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 even possible that the oil will freeze and solidify. This is a completely natural process. As the oil freezes, a