PrimOli

Italy is a mosaic of precious territories devoted to the production of superior quality extra virgin olive oil.
The PrimOli Project began in 1988 thanks to an intuition: the extra virgin olive oil market was ready to welcome more refined consumers. Consumers aware that, as with wine, the organoleptic profile of a single-origin oil is rooted in a combination of agronomic factors that are part of local tradition and expertise, a concept known as “typicity”.
A couple of decades ago those seeking to experience the delights of tasting an extra virgin olive oil, whose flavour reflects its “terroir”, had no alternative but to buy directly from local producers.
Away from the production areas, all extra virgin olive oils on the market almost had the same taste, in particular those found in supermarkets, where the customer’s only choice was limited to “fruity”, “intense” or “delicate”.
PrimOli seized this opportunity and decided to innovate the market with a large scale launch of a new range of extra virgin olive oils produced and bottled in Italy’s finest olive-growing areas.
A key step in the development of this Project was establishing direct and lasting relationships with a network of producers. Those relationships continue to be one of the company’s greatest assets.
We also had a close cooperation with the Florence Olive Growing Research Institute, aimed at investigating the key agricultural factors and growing techniques at the heart of a high quality extra virgin olive oil.
PrimOli has always been ahead of its time.
During its first years of operation, PrimOli had already anticipated EU regulations on PDO and PGI olive oils, obviously complying to them as soon as they came into operation.
In just a few years, PrimOli has successfully come to play a central role between producers and an international market that is increasingly interested in fine Italian food products, continuing today to be driving force for this growing niche market.

Year of establishment:

1988

Number of employees:

FROM 3 TO 9 EMPLOYEES

Annual turnover:

between 2.5 and 5 million Euro

Reference year of turnover:

2018

Export turnover:

0

Activities:

Wholesale trade of preserved fruit and vegetables

Wholesale trade of edible oil and fat of vegetable or animal origin

Retail trade or any type of product over the internet


Today’s producers are well aware that they need to focus on the extracting process at the mill as well as the traditional agricultural stage. Only by carefully monitoring all critical stages of the production chain can producers obtain a premium extra virgin olive oil.

PrimOli company and range cathalogue

Company:

PRIMOLI SRL

Telephone:

+39 010.2530024

Address:

MOLO PONTE MOROSINI 49

City:

GENOVA (GE)

Zip Code:

16126

Social media:

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As with wine, the quality of the oil is tightly intertwined to the land or “terroir” from which it originates. The combination of agronomic influences, the cultural traditions, and local experience all contribute in giving every oil an individual identity.



Pgi Toscano extra virgin olive oil is made mainly from Frantoio, Moraiolo and Leccino olive varieties. It is produced and bottled at origin within the administrative territory of the Tuscany Region. The olives are picked directly from the trees, by hand or using mechanical means, within the period determined in advance by the Consortium for the protection of the product. Colour: shimmering bright green. Aroma: fruity, full and persistent Flavour: intensely fruity with a hint of artichokes. Food Pairing: straight from the bottle for rustic soup, steak with rocket, a dish of game or the classic Tuscan bruschetta.



Pgi Sicilia extra virgin olive oil is made mainly from Biancolilla, Cerasuola and Nocellara del Belice olive varieties. It is produced and bottled at origin within the administrative territory of the Sicily Region. The olives are picked directly from the trees, by hand or using mechanical means, within the end of January. Colour: from green to yellow. Aroma: fruity with a sensation of green tomato and fresh grass. Flavour: medium fruity with a balanced note of spicy bitterness. Foood Pairing: straight from the bottle for vegetable sauces, grilled fish and fresh cheese such as ricotta



Pdo Terra di Bari extra virgin olive oil is made mainly from Coratina olive variety. It is produced and bottled at origin in the Province of Bari, in Apulia. The olives are picked directly from the trees, by hand or using mechanical means, within the end of January. Colour: green with yellow highlights. Aroma: intensely fruity. Flavour: intensely fruity with hints of fresh herbs and a slightly spicy note. Food Pairing: straight from the bottle drizzled over durum wheat pasta dishes with seasonal vegetables, minestrone soup and tasty roasts.



A balanced flavour grown in a natural equilibrium. Choosing to use organic olive oil means following a healthy diet that is also good for the environment, without forgoing taste and nutritional properties. Those who choose an organic product entrust their wellbeing to food that has been grown respecting the environment and its sustainability. Organic agricultural methods are a long term commitment aimed at maintaining the land fertile through the use of organic compost and minerals found in nature. Thus avoiding the need for pesticides, other chemical products and GMOs. Promoting instead greater biodiversity through a choice of local varieties, naturally resistant to parasites and diseases. Organic certification regards the whole production sequence, guaranteeing that the whole procedure, from farming to bottling, follows the principles of sustainability, allowing traceability of the product along the whole production chain. Frutto della Vita, certified as organic by the official body Suolo e Salute, is an extra virgin olive oil from Italian cultivars that have been selected for their ability of adapting to environmental conditions. Its harmonious and delicate flavour makes it ideal on all recipes: delicate in flavour, gentle on the environment. With such a tight bond with nature, organic is a choice that reflects a high regard for both nature and gastronomy.