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Region of origin: SICILY
Flavor category: STRONGLY FRUITY
Smell: Grassy with a strong perfume of heirloom tomato and herbs
Flavor: Olivey with a strong and enduring tomato taste and an aftertaste of almonds
Uses: Great tossed on cooked pasta, on salads and bruschetta, baked fish, red meat and grilled vegetables. Provides a real taste boost to soups and legumes
In southeastern Sicily, a small family-owned olive grove brings forth the most prized extra virgin olive oil in Italy. Every Fall, the first green olives of the year
are carefully hand-harvested and cold-pressed within only a few hours to produce Primo extra virgin olive oil.
This passion and devotion to the search for absolute quality led to the first historic bottle of Primo extra virgin olive oil with its D.O.P Monti Iblei designation
in 2000. DOP stands for Denominazione d'Origine Protetta - Protected Designation of Origin - a high honor in the country with the world's highest standards for olive oil, in an area renowned for olive oil for thousands of years.
Only the famous Tonda Iblea olives of Sicily are used to create Primo extra virgin olive oil. "Tonda" is short for "rotonda," which means round. "Iblea" refers to the Iblei Mountains that contribute to the unique terroir in the region of Chiaramonte Gulfi where the Tonda Iblea grow. They are hand-harvested because machines could bruise the olives and ruin the lush flavor that makes Primo so prized and prize-winning.
To the eye, Primo is dark green with golden tones. To the nose, Primo is a perfume of heirloom tomato and fresh herbs, with a light finish of almond and
artichoke. To the palate, Primo is a perfect balance between bitter and sweet, as full-bodied and round as the olives from which it is made - a true taste of
the ancient Sicilian soil that produces them.
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Primo Italian Extra Virgin Olive Oil 
