For half a century our SARDINIAN oil
Thirty-two years later that hobby turned into a full-time job in what has become the trading company D’Olia, a brand of excellence of oil served on the fancier tables of tourist Sardinia and beyond, exported worldwide and rewarded by dozens of national and international awards, including nine editions of Ercole Olivario, two Sirena d’oro Sorrento, Tre foglie (the maximum) on the Gambero Rosso, Slow Food mentions and three gold medals at the Los Angeles County Fair.
Extra virgin olive oil, flavored oils and creams in jar: for half a century, D’Olia has been synonymous of quality and excellence thanks to the alchemy of passion, technique, tradition and innovation of the Loddo family.
History
Manuela was ten years old when she began helping her father Enrico and her mom Francesca to stick the labels on the 500 bottles of extra virgin olive oil that the Loddo family produced as a hobby in the Parteolla area, about ten kilometers from Cagliari, which they used to give away to friends and relatives and selling to the shops of Dolianova.
It was soon realized that the oil had something special and an excellent quality, so the Loddo family decided to purchase additional seven hectares used as olive groves, (always in the Parteolla area between Serdiana and Dolianova), advanced machinery and tools for oil production; they increased attention and study on creation of blends, the selection of olives, innovation in production and testing to improve the quality of a product that was recognized as “excellence” of Sardinia.
The first prizes were raining down, and in the meantime Manuela and Nicola took the lead of the company and began to travel across Europe and the United States, to make their labeled Dolia oils known and appreciated. Since the first reward in 1994 with a second place in the “Intense Fruity” category, the increase of the produced and sold bottles year after year, the constant growing foreign interest in the products, successes and winning in the most renowned category awards, today Dolia is a brand of absolute quality.
History
Manuela was ten years old when she began helping her father Enrico and her mom Francesca to stick the labels on the 500 bottles of extra virgin olive oil that the Loddo family produced as a hobby in the Parteolla area, about ten kilometers from Cagliari, which they used to give away to friends and relatives and selling to the shops of Dolianova.
It was soon realized that the oil had something special and an excellent quality, so the Loddo family decided to purchase additional seven hectares used as olive groves, (always in the Parteolla area between Serdiana and Dolianova), advanced machinery and tools for oil production; they increased attention and study on creation of blends, the selection of olives, innovation in production and testing to improve the quality of a product that was recognized as “excellence” of Sardinia.
The first prizes were raining down, and in the meantime Manuela and Nicola took the lead of the company and began to travel across Europe and the United States, to make their labeled Dolia oils known and appreciated. Since the first reward in 1994 with a second place in the “Intense Fruity” category, the increase of the produced and sold bottles year after year, the constant growing foreign interest in the products, successes and winning in the most renowned category awards, today Dolia is a brand of absolute quality.
