ACYS Mendoza S.A. began olive oil Primolea producer on
2006. Nowadays, the company has a model production
plant equiped whit its own designed state of the art
technology, a commercial ofice that centralizes all
business operation, and large warehouse for finished
product.
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.
To translate policy into practice, Primolea pursues the
following objectives:
•
Consider our clients as essential
•
Consider quality as an obligation and responsibility
•
Guide our efforts to offer the best product
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.
José Mario Palchetti
president
MACHINE
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.
Primolea includes:
•
A hopper for olives and washer
•
Stainless steel hammer mill and malaxer
•
Two-phase decanter
PRIMOLEA
Rodriguez Peña, 1367
Tel.: +54/0261.4933947
5513 Luzuriaga - Maipú
Whatsapp: +54/9261.6590992
Mendoza - Argentina
E-mail: click
ARAUCO
A unique, truly Argentinean variety which the
Spanish Crown failed to 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 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 is a large and asymmetric
olive variety.
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)
PRESENTATION
pet bottle 1, 2 y 5 litres
PACKAGING
bottle 1 lt 6/box; bottle 2 y 5 lt 2/box
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)
PRESENTATION
pet bottle 1, 2 y 5 litres
PACKAGING
bottle 1 lt 6/box; bottle 2 y 5 lt 2/box
BLEND
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.
PRESENTATION
pet bottle 1, 2 y 5 litres
PACKAGING
bottle 1 lt 6/box; bottle 2 y 5 lt 2/boxx
AWARD
ENAOC 2009
X Concurso Nacional de Evaluación de Aceites de Oliva
Comerciales
Primolea Arauco. Premio Doble Oro-Campeón Nacional
(7.80)
OLIVINUS 2009: Premio Prestigio de Oro "Primolea
Arauco Extra Virgen"
OLIVINUS 2009: Premio Prestigio de Oro "Primolea
Blend Extra Virgen"
CUYOLIVA 2009 Blend (Arauco-Empreltre) (Decanter)
Olivinus 2008
Prestigio de Oro al varietal Frantoio
Gran Prestigio de Oro al varietal Arauco
Best Arauco 2008
Primolea Frantoio "Prestigio de Oro" OLIVINUS 2007
1º Concurso Internacional de Aceites de Oliva en Latino
América
Primolea Frantoio 2008 "Olivo de Oro" Cuyoliva 2008
Concurso Nacional de Aceite de Oliva Extra Virgen
Primolea Arauco 2008 "Olivo de Oro" Cuyoliva 2008
Concurso Nacional de Aceite de Oliva Extra Virgen
Primolea Empeltre 2007 "Olivo de Honor" Cuyoliva 2007
Concurso Nacional de Aceite de Oliva Extra Virgen
Primolea Frantoio 2007 "Olivo de Honor" Cuyoliva 2007
Concurso Nacional de Aceite de Oliva Extra Virgen
Primolea Arauco 2007 "Olivo de Honor" Cuyoliva 2007
Concurso Nacional de Aceite de Oliva Extra Virgen
PUBLISHING
FLOS OLEI
Primolea was recognized by Italian experts as one of the
best Extra Virgin Olive Oils in the world.
Primolea olive oil appears for the first time in the 2010
edition of L’Extravérgine, a prestigious international
guide of the best extra virgin olive oils in the world.
To compile the guide more than 3,000 samples from
more than 16 countries was tested. This guide was wrote
by Marco Oreggia, one of the world's leading olive oil
specialists and a panel of expert tasters.
The guide highlights the best oils and production
companies, analyzing multiple aspects such as the
region of production, variety of olives, quality of the oil,
mode of production, blends, etc. The guide published in
Italy seeks to promote the best olive oils worldwide and
to become a must-see reference for buyers,
businessmen and consumers.
L'extravergine Guide: www.marco-oreggia.com
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); K
(coagulant)
10 BENEFITS AND HEALTHY PROPERTIES OF OLIVE OIL
1. Reduces the risk of suffering from Type II
Diabetes
A low-fat diet is typically recommended to prevent
diseases such as diabetes or those related to the heart. In
fact, different studies have shown that high fat intake in
the daily diet increases the risk of suffering from serious
diseases such as cancer and diabetes. With this said, it is
worth noting that it is the type of fat intake, rather than
the amount of it, that seriously affects health.
Consequently, a diet rich in monounsaturated fats (such
as those found in olive oil, nuts, and seeds) has been
found to offer protection against many chronic diseases.
On the other hand, according to a study published in the
scientific journal '' Diabetes Care '', it has been shown
that a Mediterranean-style diet, rich in olive oil, reduces
the risk of type II diabetes by almost 50%, in comparison
on a low-fat diet. Type II diabetes is the most common
and preventable form of diabetes.
2. Helps prevent a stroke
According to a study conducted in France, and published
in the online edition of Neurology, older people who
consume olive oil on a daily basis may be able to protect
themselves from stroke. The study collected information
from the medical records of 7,625 people over the age of
65 from three cities in France - Bordeaux, Dijon and
Montpellier - none of whom had a history of stroke. The
individuals were classified into three groups, based on
their consumption of olive oil. After five years, 148 strokes
were reported. The results showed that individuals who
frequently consumed olive oil had a 41% lower risk of
stroke, compared to those who did not consume olive oil
at all.
3. Keeps your heart young and healthy
As we age, our hearts go through a normal aging
process. The function of the artery tends to decline with
age, leading to a number of health problems. In a recent
study, Spanish researchers discovered that a diet rich in
olive oil and other monounsaturated fats could improve
arterial function in elderly people.
4. Helps fight osteoporosis
A disease predominantly characterized by the decrease
in bone mass is osteoporosis, which makes the
architecture of the bone tissue more fragile, and
increases the possibility of fractures, making the slightest
stumbling block, the results can be fatal. However, it was
found that olive oil supplements can positively influence
bone thickness. While olive oil is not the only solution,
scientists have concluded that it holds great promise for
the development of future treatments for the disease.
5. Helps fight depression
Olive oil is known to be beneficial for countless physical
ailments, but did you know that it can also work for
emotional health? Spanish researchers from the
University of Navarra and Las Palmas de Gran Canaria,
found that a diet rich in olive oil can protect those who
consume it from mental illness. It has recently been
discovered that a higher intake of olive oil and
polyunsaturated fats such as those found in fish and
vegetable oils, decrease the risk of depression. According
to the findings, cardiovascular disease and depression
share some common diet-related mechanisms.
6. Prevents skin cancer
A recent study found that olive oil contributes to the
prevention of malignant melanomas (the most
dangerous type of skin cancer). However, the use of
sunscreen, the intake of olive oil and a Mediterranean
diet can help you protect against the effects of the sun.
7. Reduce the risk of Alzheimer's disease
Numerous studies lead that olive oil can reduce the risk
of Alzheimer's disease. A study published in the journal
Chemistry of Neuroscience showed that oleocanthal (a
type of natural phenolic compound found in extra virgin
olive oil) has the potential to reduce the risk of diseases
such as Alzheimer's and cognitive impairment that come
with aging. The polyphenols in olive oil are powerful
antioxidants, which can help reverse oxidative damage
that occurs due to the aging process.
8. Protection against breast cancer
A high-fat diet is directly related to an increased risk of
cancer. However, the types of fats consumed can actually
play a protective role against tumor development. Virgin
olive oil is rich in oleic acid - a monounsaturated fatty
acid, which contains various bioactive compounds such
as antioxidants. Research shows that a moderate and
regular consumption of olive oil reduces the risk of
certain types of cancer, including breast cancer.
9. Reduces oxidative stress
Studies suggest that olive oil can protect the liver from
oxidative stress. To test this theory, the scientists exposed
a group of rats to a moderately toxic herbicide c to
deplete antioxidants and cause oxidative stress. The
results showed that rats fed a diet containing olive oil
were partially protected from liver damage.
10. Contains anti-inflammatory substances
Chronic inflammation is believed to be a leading cause of
many diseases, including heart disease, cancer,
metabolic syndrome, diabetes, Alzheimer's, and arthritis.
However, one of the benefits of olive oil lies in its ability to
fight inflammation. The anti-inflammatory effects of oil
appear to be mediated by the antioxidants in olive oil.
One of these antioxidants is oleocanthal - which works
like ibuprofen, an anti-inflammatory drug. In fact, 50 ml
of extra virgin olive oil has a similar effect to 10% of the
adult ibuprofen dose for pain relief.
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