A highly polluting, difficult-to-handle industrial waste becomes a resource to be re-used and exploited. Information days are about to start tomorrow in Benevento in order to show the obtained results and the next steps of VALO-RE Project. It is a research project which aims at improving the recycling process of high added value components, useful for formulating functional foods and for producing energy, from olive oil mill wastewaters.
VALO-RE Project, funded by PSR Campania 2007-2013 Measure n. 124, has “Industria Olearia Biagio Mataluni” of Montesarchio (BN) as its leader and “Coldiretti Benevento”, olive farms from Sannio, the Competence Centre for Industrial Bio-technology and the Department of Experimental Medicine of “Seconda Università” of Naples as its partners. read more
Olio Dante’s history begins in Genoa in 1849, when Andrea - founder of the Costa family - begins to market and transport olive oil and fabrics from Sardinia to Liguria. In 1854 Giacomo Costa founds the company "Giacomo Costa son of Andrea", specializing in the purchase of raw olive oil in Mediterranean countries in order to export it overseas with the Costa label.
In 1898 the first shipments are directed to North America, Argentina and Australia, countries in which the constant flow of Italian emigrants generates a demand for domestic food products. The need to quickly transport their products, leads Giacomo Costa first to use second hand cargo ships and then to build them directly, creating what will later become the fleet of Costa Cruises. Among the various Italian products, the most popular is oil, essential food for Italian cooking but not yet widespread in the Americas, where it is replaced by vegetable and animal fats like butter and margarine. When Eugenio, one of the sons of Giacomo Costa, sets on his first voyage to North America with the aim of consolidating a network of sales, he discovers something surprising: the Americans identify the name Costa more with the Portuguese than with Italians, and therefore considers appropriate to change the label as "the reminder to Italy must be easy and immediate". read more
A savory Extra-Virgin Olive Oil dressed tomato salad: there is no simpler dish than this one, to be savored in Summertime, as easy to make as healthy. What happens to your body when you combine tomato with extra-virgin olive oil, both rich in antioxidant substances? A Spanish research has recently evaluated what happens when Olive Oil is added to tomato, by analyzing bioavailability of carotenoids in plasma and lipid reaction after eating. read more
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