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Italian Extra Virgin Olive Oil

Italian Extra Virgin Olive Oil · 1 LZoom in
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PrimoAmore Italian extra virgin olive oil for everyday cooking.

Size

Your pack

66,00 €Case of 6 bottles
11,00 €per bottle

Available in full cases

Quantity in units · steps of 6 (1 case) · minimum 6 units

Standard delivery: 5–7 working days.

Free shipping in Italy from 99,00 €, subject to the conditions shown in your basket.

Destinations, costs and payment
Net content
1 L
Container
Glass
Units per pack
6

Documents and photographs

Technical sheetPDF · Italian / EnglishHD product photoOriginal file · High resolution

EAN 8056147670240

Good to know

The product

An extra virgin olive oil in a one-litre glass bottle, intended for use uncooked and in cooking. A pack for everyday preparations, from dressings to hot dishes.

In your kitchen

How to use it

Drizzle over salads and vegetables, bread and bruschetta, or use to make sauces and other cooked dishes.

How to store it

Store in a cool, dry place, away from light and heat, between 14°C and 18°C. Keep the container tightly closed after use to limit oxidation.

Ingredients

100% extra virgin olive oil (Olea europaea L.), extracted exclusively from olives grown in Italy. Obtained by cold mechanical extraction, without solvents or chemical processes, respecting the fruit’s sensory and nutritional characteristics.

For allergens and current information, consult the pack label.

Ricette con il prodotto

Everyday recipes with extra virgin olive oil.

Three Mediterranean recipes, with ingredients and method. Adjust the quantities to your taste and follow the uses shown on the label.

Baked peppers and courgettes
Photo Szymon Shields · Pexels

Side dishes45 minServes 4

Baked peppers and courgettes

Seasonal vegetables, slowly cooked.

Ingredients and method

Ingredients

  • 2 peppers
  • 2 courgettes
  • 1 red onion
  • Oregano
  • Extra virgin olive oil, 4 tbsp
  • Salt

Method

  1. Cut the vegetables into even pieces.
  2. Season with the extra virgin olive oil and salt and spread them in a baking dish.
  3. Bake at 200 °C for 35 minutes and finish with oregano.
Bean purée with sage
Photo Christina Rumpf · Unsplash

Soups and pulses25 minServes 4

Bean purée with sage

A smooth soup scented with sage.

Ingredients and method

Ingredients

  • 600 g cooked beans
  • 1 garlic clove
  • 4 sage leaves
  • Vegetable stock
  • Extra virgin olive oil, 4 tbsp
  • Salt and pepper

Method

  1. Warm the garlic and sage in a little extra virgin olive oil.
  2. Add the beans and a ladle of stock, cook for 10 minutes and blend.
  3. Serve with a drizzle of extra virgin olive oil and pepper.
Courgette and mint frittata
Photo Samuel Agyeman-Duah · Unsplash

Main courses25 minServes 4

Courgette and mint frittata

A quick main course, good cold too.

Ingredients and method

Ingredients

  • 6 eggs
  • 2 courgettes
  • Mint leaves
  • 2 tbsp grated cheese
  • Extra virgin olive oil, 3 tbsp
  • Salt

Method

  1. Cook the sliced courgettes in a pan with the extra virgin olive oil.
  2. Beat the eggs with cheese, mint and salt and pour them over the courgettes.
  3. Cook covered over a low heat and turn the frittata halfway through.

Illustrative photographs: the dishes do not necessarily show the product. For ingredients, allergens and directions for use, see the label and the technical sheet.

Choose with all the information

The right size.
The answers you need.

Choosing for your table, food service or distribution? Compare available sizes and consult the technical sheet for your selected variant.

For packing, supplies and availability, contact us with the product name and EAN 8056147670240.

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