PRIMOLEA all rights reserved - © copyright 2020
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) 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) 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) 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. 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. BLEND: ORIGIN: Blend made from olives grown in Russell, Maipú (Mendoza). MADE WITH: Nevadillo (70%), Empeltre (10%), Manzanilla (10%), Arauco (10%) 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.
Acys Mendoza S.A. company group
PRIMOLEA all rights reserved - © copyright 2020
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) 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) 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) 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. 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. BLEND: ORIGIN: Blend made from olives grown in Russell, Maipú (Mendoza). MADE WITH: Nevadillo (70%), Empeltre (10%), Manzanilla (10%), Arauco (10%) 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.