Gianfranco and Ivana Cosmano from Deliba Olive took us on a culinary journey to Calabria, Italy, a renowned 'Blue Zone.' They prepared authentic Tagliatelle with Fresh Tomato Sauce from scratch, using their family’s own premium olive oil.

Their extra virgin olive oil (EVOO) comes from ancient olive groves in Molochio, a small village nestled in the pristine Aspromonte National Park. Molochio has garnered international scientific interest for its unusually high population of centenarians, with many attributing their longevity to the Mediterranean diet, rich in EVOO.

The Cosmano family’s journey began in the mid-1960s when Francesco, their father, started managing the olive grove for a local family. It was there he met Maria, a fellow worker. They fell in love, got married, and had three children. By the early 1980s, Francesco and Maria acquired the grove, marking the beginning of their family’s legacy of producing exceptional olive oil