Since 2006, at Primolea we have been transforming the richness of our land into excellent olive oil. Located in the department of Maipú, Mendoza (Argentina), one of the best olive- growing regions in the world, blessed by the meltwater from the Andes Mountains, we combine a privileged natural environment with our own model processing plant, equipped with the highest technology developed by our company. To guarantee maximum logistical and commercial efficiency, we centralize our operations in a commercial office and a large finished product warehouse, strategically connecting our production with both the domestic and international markets. Our Commitment to Total Quality For Primolea, optimum quality is not just a goal; it is our main priority and a shared responsibility across all levels of the organization. We are committed to continuous improvement and the full satisfaction of our clients, embracing their needs and expectations as if they were our own. Guided by the Presidency, we drive this Quality Policy through three fundamental pillars: The Client as the core: We design every process by permanently identifying their essential needs. Quality as an obligation: We provide the necessary human and material resources to exceed the most demanding market standards. Effort oriented toward excellence: We work day in and day out to offer a leading product that maintains and surpasses our reputation in the industry. José Mario Palchetti president

MACHINE The Primolea processing plant has been specifically designed and engineered to meet the needs of small and medium-sized enterprises. Its mechanical design is dedicated to the immediate processing of the harvest gathered within the day, ensuring a premium extra virgin olive oil of superior quality and the lowest possible acidity. Extraction through the decanter is carried out completely cold and without adding water. This method delivers a product of the highest purity that keeps the sensory profile and authentic flavor of freshly processed olives intact, while promoting significant savings in operational resources. Primolea stands out as the only compact plant on the market that guarantees high performance and optimum quality in every single batch. The cutting-edge technology and high-resistance materials used in its construction give it fully professional characteristics despite its small footprint. Thanks to its advanced two-phase process, it produces extra virgin olive oil with excellent properties without the need for final separators. Our precision technical infrastructure consists of: Reception hopper with olive washer: Deep and immediate cleaning to protect the raw material from the very first moment. Hammer mill and malaxer: Optimized crushing and homogenization to maximize extraction yield. Two-phase decanter: High-efficiency centrifugal separation that reduces processing times and eliminates unnecessary water consumption.

PRIMOLEA Rodriguez Peña, 1367 Tel.: +54/9261.6509992 5513 Luzuriaga - Maipú E-mail: click Mendoza - Argentina

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 is internationally recognized by the most demanding palates, establishing itself as one of the finest extra virgin olive oils in the world. This technical prestige was formally reaffirmed when our olive oil was featured in the prestigious international guide L’Extravergine (currently known globally as Flos Olei), the most important reference publication in the global olive oil industry. Produced in Italy by the renowned specialist Marco Oreggia alongside a select panel of expert tasters, this guide is the result of a rigorous annual selection process in which more than 3,000 samples from over 16 countries are blind-tasted. The guide exclusively highlights elite companies and oils, meticulously analyzing multiple key factors: Origin and Territory: Evaluation of the production region and geographical conditions. Technical Rigor: Analysis of olive varieties, production methods, and the final quality of the blends. Guarantee of Trust: A prestigious endorsement that serves as an essential reference for high-end buyers, merchants, and consumers worldwide. Primolea inclusion in this elite international catalog reflects our unwavering commitment to total quality, proving that our plant's advanced technology combined with the richness of Maipú, Mendoza, delivers a world-class product. Discover more about the official guide at www.flosolei.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.