| Serial Number | 97610063 |
| Word Mark | EST. 1957 OLIVIERI SKILLET GNOCCHI REAL CHEESE CRISPY & SOFT |
| Filing Date | Wednesday, September 28, 2022 |
| Status | 732 - THIRD EXTENSION - GRANTED |
| Status Date | Wednesday, December 4, 2024 |
| Registration Number | 0000000 |
| Registration Date | NOT AVAILABLE |
| Mark Drawing | 3 - Illustration: Drawing or design which also includes word(s) / letter(s) / number(s) |
| Published for Opposition Date | Tuesday, June 27, 2023 |
| Goods and Services | Flour-based gnocchi |
| Description of Mark | The mark consists of a dark green oval that is outlined in khaki green; at the bottom of the oval is a stripped ribbon in light green, white, and red from the top; inside the oval are the words "EST. 1957" in light green and "OLIVIERI" in white; the word "SKILLET" in black appears below the oval; the word "GNOCCHI" in white with orange spots inside the letters appears below the word "SKILLET"; the words "REAL CHEESE" in white within a dark orange rectangle appear below the word "GNOCCHI"; a black skillet containing light orange and dark orange cheese gnocchi and a light green parsley garnish appears below the words "REAL CHEESE"; one of the cheese gnocchi is split into two parts, one within the skillet and the other on a silver fork outside the skillet with orange and light orange steam rising from the end of the fork, the two parts being connected by light orange strings of cheese; also inside the skillet is a white sign on which appear the words "CRISPY & SOFT" in light orange; all of the foregoing on an orange, generally rectangular, two-dimensional representation of a bag with a black shadow at the bottom. |
| Goods and Services | Potato-based gnocchi |
| Pseudo Mark | ESTABLISHED ONE THOUSAND NINE HUNDRED FIFTY SEVEN OLIVIERI SKILLET GNOCCHI REAL CHEESE CRISPY AND SOFT; ESTABLISHED NINETEEN FIFTY SEVEN OLIVIERI SKILLET GNOCCHI REAL CHEESE CRISPY AND SOFT; ESTABLISHED ONE NINE FIVE SEVEN OLIVIERI SKILLET GNOCCHI REAL CHEESE CRISPY AND SOFT |
| Indication of Colors claimed | The color(s) white, dark green, khaki green, light green, red, orange, light orange, dark orange, black, and silver is/are claimed as a feature of the mark. |
| NOT AVAILABLE | "EST. 1957", "SKILLET GNOCCHI", "REAL CHEESE", AND "CRISPY & SOFT" and "THE PICTORIAL REPRESENTATION OF GNOCCHI" |
| International Class | 029 - Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs, milk and milk products; edible oils and fats. |
| US Class Codes | 046 |
| Class Status Code | 6 - Active |
| Class Status Date | Friday, October 14, 2022 |
| Primary Code | 029 |
| First Use Anywhere Date | NOT AVAILABLE |
| First Use In Commerce Date | NOT AVAILABLE |
| International Class | 030 - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking powder; salt, mustard; vinegar, sauces (condiments); spices; ice. |
| US Class Codes | 046 |
| Class Status Code | 6 - Active |
| Class Status Date | Friday, October 14, 2022 |
| Primary Code | 030 |
| First Use Anywhere Date | NOT AVAILABLE |
| First Use In Commerce Date | NOT AVAILABLE |
| Party Name | Riviana Foods Canada Corporation |
| Party Type | 20 - Owner at Publication |
| Legal Entity Type | 03 - Corporation |
| Address | Etobicoke, Ontario M9C 5J5 CA |
| Party Name | Riviana Foods Canada Corporation |
| Party Type | 10 - Original Applicant |
| Legal Entity Type | 03 - Corporation |
| Address | Etobicoke, Ontario M9C 5J5 CA |
| Event Date | Event Description |
| Saturday, October 1, 2022 | NEW APPLICATION ENTERED |
| Friday, October 14, 2022 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED |
| Saturday, October 15, 2022 | NOTICE OF DESIGN SEARCH CODE E-MAILED |
| Thursday, May 4, 2023 | ASSIGNED TO EXAMINER |
| Thursday, May 4, 2023 | APPROVED FOR PUB - PRINCIPAL REGISTER |
| Tuesday, May 16, 2023 | WITHDRAWN FROM PUB - OG REVIEW QUERY |
| Monday, May 22, 2023 | EXAMINERS AMENDMENT -WRITTEN |
| Monday, May 22, 2023 | EXAMINERS AMENDMENT E-MAILED |
| Monday, May 22, 2023 | NOTIFICATION OF EXAMINERS AMENDMENT E-MAILED |
| Monday, May 22, 2023 | EXAMINER'S AMENDMENT ENTERED |
| Monday, May 22, 2023 | APPROVED FOR PUB - PRINCIPAL REGISTER |
| Wednesday, June 7, 2023 | NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED |
| Tuesday, June 27, 2023 | PUBLISHED FOR OPPOSITION |
| Tuesday, June 27, 2023 | OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED |
| Tuesday, August 22, 2023 | NOA E-MAILED - SOU REQUIRED FROM APPLICANT |
| Monday, September 18, 2023 | SOU TEAS EXTENSION RECEIVED |
| Monday, September 18, 2023 | SOU EXTENSION 1 FILED |
| Monday, September 18, 2023 | SOU EXTENSION 1 GRANTED |
| Wednesday, September 20, 2023 | NOTICE OF APPROVAL OF EXTENSION REQUEST E-MAILED |
| Monday, June 17, 2024 | SOU TEAS EXTENSION RECEIVED |
| Monday, June 17, 2024 | SOU EXTENSION 2 FILED |
| Monday, June 17, 2024 | SOU EXTENSION 2 GRANTED |
| Monday, June 17, 2024 | NOTICE OF APPROVAL OF EXTENSION REQUEST E-MAILED |
| Wednesday, December 4, 2024 | SOU TEAS EXTENSION RECEIVED |
| Wednesday, December 4, 2024 | NOTICE OF APPROVAL OF EXTENSION REQUEST E-MAILED |
| Wednesday, December 4, 2024 | SOU EXTENSION 3 GRANTED |
| Wednesday, December 4, 2024 | SOU EXTENSION 3 FILED |
| Monday, May 22, 2023 | PREVIOUS ALLOWANCE COUNT WITHDRAWN |