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 dishes. So if you want to find an oil to suit every recipe and your palate, just let yourself be
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
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
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
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
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 and everyone enjoys it, although there are certain erroneous beliefs surrounding it that influence the behaviour of consumers. “Extra virgin
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 every day when we lift food or drink to our mouths. This tells us whether we like or dislike it,
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 a small quantity which is marketed comes from the native varieties (cultivars) present in various ranges (mostly DOP/IGP and mono
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 Imperia, Lucca and Spoleto took on a prime role: it is precisely in these districts that the most famous brands
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 dishes. So if you want to find an oil to suit every recipe and your palate, just let yourself be
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
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
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
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
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 and everyone enjoys it, although there are certain erroneous beliefs surrounding it that influence the behaviour of consumers. “Extra virgin
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 every day when we lift food or drink to our mouths. This tells us whether we like or dislike it,
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 a small quantity which is marketed comes from the native varieties (cultivars) present in various ranges (mostly DOP/IGP and mono
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 Imperia, Lucca and Spoleto took on a prime role: it is precisely in these districts that the most famous brands
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