PRIMOLEA

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EXTRA VIRGIN OLIVE OIL

Home Our company Extra Virgin Oil Technology Contact us WELCOME PRIMOLEA is a division of Acys S.A.

EXTRA VIRGIN OLIVE OIL

CONTENT Our Company Extra Virgin Oil Technology Contact us OUR COMPANY WHO WE ARE ACYS Mendoza S.A. began olive oil production in 1999. Nowadays, the company has a model production plant equipped with its own-designed state-of-the-art technology, a commercial office that centralizes all business operations, and a large warehouse for finished products. Who we are Quality management Location ACYS Mendoza’s company policy is to render top quality services in order to meet customer requirements, expectations and needs as if they were our own, and to maintain our reputation as market leader. The company is fully committed to maintaining and improving our quality of service. To this end, priority has been given to continual improvement so that we can cater to customer needs. OUR COMPANY QUALITY MANAGEMENT POLICY To translate policy into practice, ACYS Mendoza pursues the following objectives: - Focus on customers and provide custom-made services so that having ACYS as their supplier results in a competitive advantage. - Offer top quality services and provide customers with all the necessary advisory assistance and means to achieve fluid communication and render an efficient service. - Regard quality as an obligation and responsibility of us all. - Implement and maintain a Quality Management System that complies with ISO 9001:2000 requirements and is monitored by a fully committed management team. - Encourage and involve our staff in a quest for a system that makes it possible to have qualified personnel rendering continually improving services. - Promote participatory management as a tool to achieve excellence in service quality, work procedures and work environment. - - Establish a leading market position aimed at winning customers’ trust through quality programs. - Maintain and improve the Quality Management System by providing the necessary human and material resources so that the system is known, understood and applied at all company levels. José Mario Palchetti President OUR COMPANY LOCATION ACYS Mendoza has its production facility in the department of

Maipú

, Province of

Mendoza

,

Argentina

. Irrigated with water from the Mendoza River, fed by snowmelt from the Andes Mountains, it is one of the best olive-growing areas worldwide. Maipú is 35 km from the thriving City of Mendoza, capital of the province, and 1100 km west of Buenos Aires, the capital of the country.

PRIMOLEA

EXTRA VIRGIN OLIVE OIL

CHARACTERISTICS Primolea’s extra virgin olive oil varieties are made from fresh olives within 24 hours of picking. Leaves and stems are removed; the olives are washed, and then ground and mixed –or malaxated– into a paste. Finally, the olives are cold pressed using an industrial decanter to extract the oil with no water added, which is crucial for a high quality oil. We at Primolea are absolutely convinced that this oil making process, fully carried out in stainless steel equipment, allows the extracted olive oil to retain a balanced PBF, that is, pepperiness –the level of anti-oxidants–, bitterness –the mark of a young oil–, and fruitiness –the typicity of each variety. These qualities are imparted by the vitamins and properties of the olives from which our oil comes. This is the only vegetable oil that can be consumed in its ‘crude’ or unrefined state. Given its marked characteristics, olive oil is a major source of nutrients for a healthy and balanced diet. * Reduces the risk of coronary heart disease * Lowers cholesterol levels and enhances metabolic functions * Has beneficial antioxidant effects * Is rich in vitamin A (strengthens the body’s natural defenses), D (antirachitic), E (antisterility factor), F, K (antihemorrhagic factor) Characteristics Varieties Awards and Honors EXTRA VIRGIN OIL VARIETIES

ARAUCO

ORIGIN A unique, truly Argentinean variety which the Spanish Crown failed to fully eradicate the 17th Century in its effort to prevent it from competing with oils made in the mother country. Some of the trees that did survive in the province of La Rioja (Argentina) evolved into the indigenous Criolla or Arauco variety, which was then grown in Mendoza. The remains of the olive groves planted in Mendoza by Francisco de Aguirre in 1562 are the oldest testimonies of olive growing in Argentina. Originally used for preserves, Arauco, a large and asymmetric olive variety, has become the Malbec of extra virgin olive oils from Maipú, Mendoza. PROFILE Color: yellow with intense shades of green Aroma: freshly mown grass with rich fruity notes Taste: fruity with a distinctive bitter and peppery finish, but so well balanced that it is unique among all other olive oils. Chef’s suggestions . Green salads . Suitable for red meats or drizzled over strong cheeses and for bruschettas (toasted bread drizzled with olive oil) EXTRA VIRGIN OIL VARIETIES

FRANTOIO

ORIGIN Oil-yielding variety from Toscana and Umbria (central Italy) introduced to Mendoza, Argentina, in the 20th Century. A vigorous cultivar with an elongated fruit that ripens late and gradually from the San Roque district in Maipú, Mendoza. PROFILE Color: Rich golden yellow with tinges of green Aroma: Elegant and refined with intense notes of freshly mown grass Taste: Fresh olive, harmonious, with restrained and balanced bitterness and pepperiness Chef’s suggestions . Green salads . Drizzled over fish, pork and pasta sauces and great with bruschettas (toasted bread drizzled with olive oil) EXTRA VIRGIN OIL

VARIETIES

EMPELTRE

ORIGIN Native to Aragón (autonomous community), more specifically to the area of Pedrola (Province of Zaragoza), this variety was introduced in Mendoza (Argentina) in the 20th century. A strong and vigorous tree with upright stems and leaves and an elongated asymmetric oval fruit. This variety is grown in 3 de Mayo district, Lavalle, Mendoza. PROFILE Color: Golden yellow with pale green highlights Aroma: Elegant and refined with hints of apple Taste: A very pleasant mouthfeel, very sweet, never bitter or pungent, with an almond finish Chef’s suggestions: Because of its mildness, it is ideal for blending, as salad dressing and drizzled over seafood antipasti. EXTRA VIRGIN OIL VARIETIES

MANZANILLA

ORIGIN Native to southern Spain, this table olive variety was introduced to Mendoza (Argentina) in the 20th century. A vigorous tree with an oval-rounded fruit. This variety is grown in the district of Russell, Maipú, Mendoza. PROFILE Color: Yellow with green highlights Aroma: Green herbs with fruity notes Taste: Fresh olives, fruity, slightly bitter and pungent Chef’s suggestions: Ideal for mixed salads and drizzled over grilled fish. EXTRA VIRGIN OIL VARIETIES

BLEND

Nevadillo (70%), Empeltre (10%), Manzanilla (10%), Arauco (10%) ORIGIN Blend made from olives grown in Russell, Maipú (Mendoza). PROFILE Color: Yellow with green highlights Aroma: Green herbs with fruity notes Taste: Fresh olives, fruity, slightly bitter and pungent Chef’s suggestions: Ideal for mixed salads and drizzled over red meats. EXTRA VIRGIN OIL

HONORS AND AWARDS

. Primolea Frantoio “Prestigio de Oro” – OLIVINUS 2007 1st International Olive Oil Competition in Latin America . Primolea Frantoio 2008 “Olivo de Oro” – CUYOLIVA 2008 National Extra Virgin Olive Oil Competition . Primolea Arauco 2008 “Olivo de Oro” – CUYOLIVA 2008 National Extra Virgin Olive Oil Competition . Primolea Frantoio 2008 “Olivo de Oro” – CUYOLIVA 2008 National Extra Virgin Olive Oil Competition Primolea Empeltre 2007 “Olivo de Honor” – CUYOLIVA 2007 National Extra Virgin Olive Oil Competition . Primolea Frantoio 2007 “Olivo de Honor” – CUYOLIVA 2007 National Extra Virgin Olive Oil Competition . Primolea Arauco 2007 “Olivo de Honor” – CUYOLIVA 2007 National Extra Virgin Olive Oil Competition Characteristics Varieties Awards and Honors TECHNOLOGY

OIL EXTRACTION EQUIPMENT

A NEW GENERATION OF OLIVE OIL PROCESSING EQUIPMENT The PRIMOLEA processing system has been designed and built for small- and medium-sized companies to process olives within 24 hours of harvesting and, thus, obtain an extra virgin oil of higher quality and lower acidity. Oil is extracted totally cold from the decanter without the addition of water. The product thus obtained is of the highest quality because the flavor of the processed fruit is preserved. PRIMOLEA is the only small processing equipment on the market that guarantees high performance and optimum product quality. Despite its size, PRIMOLEA’s technology and materials enhance its professional characteristics. The two-phase process yields an extra virgin olive oil with no need of final oil-water separation to maintain its excellent properties. No masonry, plumbing or electrical work is required to install PRIMOLEA. Because of its compactness and modularity, PRIMOLEA has minimum space requirements (16 m2). PRIMOLEA includes: - A hopper into which olives are fed; - A tubular screw elevator for feeding the crusher-pitter; - A hydraulic washer with a hopper from which the clean olives are conveyed to the mill; - Stainless steel hammer mill and an 800-kilo malaxer divided in two vessels (3.5 quintals and 4.5 quintals respectively), which makes it possible to process 2 varieties simultaneously; - A variable speed mono-pump; - The malaxer’s geometry facilitates paste mixing and fast transfer from one vessel to the other. - Its patented two-phase decanter, which requires no added water, extracts the oil with no need of final oil-water separation. Hygienic conditions of all parts in contact with the paste are guaranteed with the use of INOX AISI 304 stainless steel. Equipment Characteristics Units TECHNOLOGY TECHNICAL CHARACTERISTICS Estimated absorption: 10 kw/H Space required: 18 m2 Production: 400 kh/H PRIMOLEA’s total weight (excluding optional components): 1800 kg UNITS OLIVE WASHING UNIT The olive washer –complete with tubular elevator and leaf aspirator– is the first unit of the basic PRIMOLEA system, as well as the first processing phase of the system itself. It is used for washing, leaf aspiration and final rinsing. First, leaves are aspirated. Then, olives are washed for the first time with recycled water while all foreign matter –such as stones, dirt and other solid materials– is separated by decantation. Next, the olives are rinsed once again with clean water on a vibrating screen, which also serves as a second leaf trap, so that all water is drained before the olives are fed into the mill. TECHNOLOGY UNITS MALAXER WITH TUBULAR ELEVATOR The malaxer with a tubular elevator feeds the crusher-pitter. First, the crusher-pitter, with its unique processing system, separates the pulp from the pit and then breaks the pit itself and mixes the paste in the malaxer vessel. The entire procedure takes place without heating the olive paste during the crushing phase. The malaxer has a chamber through which water circulates to maintain the ideal operating temperature (25º to 28º C). Both the malaxer, which consists of two communicating vessels, and the crusher unit are made of stainless steel. The mono-pump at the malaxer’s end helps convey the paste to the horizontal centrifuge. It is here where the main switchboard and control system are located and which make it possible to manage the whole system from a PLC. TECHNOLOGY UNITS DECANTER (Horizontal centrifuge) The decanter, the very soul of our system, operates in two phases. The oil is extracted by centrifugal force and then it is separated from both the vegetable water and the pomace. This type of technology no longer requires the use of the vertical centrifuge. This not only saves money and space but also protects the environment since there is no need to remove large volumes of vegetable water. CONTACT US Av. Rodríguez Peña 1367, Maipú, Mendoza, Argentina Tel (054) 261 493 3947 e-mail: info@primolea.com.ar www.primolea.com.ar

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