Our Story

I wish I could say my parents came from (insert country name here) & brought with them old secret recipes you can't find in cookbooks, and that's how PRiMO got started. But I can't!

It's more like this, by the age of 4, my Greek mother, who could only be considered a Saint, figured out the best way to harness my evil powers and keep me out of trouble, was to put me to work in the kitchen. Things were different then. Ingredients were hand-picked and fresh. Everything was made by hand. Flavors were authentic. And daily gatherings around the kitchen table were a mandatory joyous affair. But this is how I grew up and it was what inspired my passion for good food and my love to cook for others. In time, the evil turned good, along with a little skill finally, and presto... PRiMO!

PRiMO of course, came about much later, after traveling to several fascinating parts of the world, where I learned about local ingredients and spices and collected those special touches only the locals know. Back in my own kitchen this time, I began playing around with flavor combinations that for many seemed just plain 'wrong', until that is, they tried them. Today, we boast seven righteously delicious flavors with most of our fruit sourced from pesticide-free family farms and cooked with mad love to deliver fresh intensity to eager taste buds everywhere.

So, if you're looking for good food that delivers on the promise of good juju, you found it. You simply must try it to understand!

Here's to you mom.


Why We're PRiMO

We're a small independent producer. We LOVE what we do and how we do it. We will never be mass-produced.

We create our OWN unique flavors and recipes and lovingly hand-craft them in small batches - No co-packers. No punch clocks, No assembly lines.

We love to obsess over every detail- from the ingredients we source, to how we might pair with wine and cheese, and everything in between.

Like a winemaker, the Refractometer is our best friend. It tells us how naturally sweet the fruit is before we use it and how much cane sugar to add to make it even more perfect. On average, we cook our preserves for 2 minutes or less, so the fruit's natural flavor shines in every bite.

We love to tinker with what's possible and what might be possible. That's why we make stuff nobody else makes.

And finally, don't just take our word for it. This is what Chef Rick Bayless has to say, "You can't go wrong with these preserves." We happen to agree.