Prominently displayed Italian flag, golden elements and a recall to tradition: the renewed labels of Olio Dante Extra Virgin Olive Oil and Olive Oil reach the supermarket shelves.
After the recent restyling of Topazio Friggì – showed at Cibus exhibition held in Parma last May – Oleifici Mataluni-Olio Dante SpA, due to the great job performed by Marketing Department and Packaging Department, developed the new design of “100% Italiano” Extra Virgin Olive Oil, “Terre Antiche” Extra Virgin Olive Oil and Dante Olive Oil. 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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