Gastronomic cultural EVOOlution of the virgin olive oil consumption model at the restaurant

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Clodoveo, Maria Lisa, Corbo, Filomena and Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814 (2020) Gastronomic cultural EVOOlution of the virgin olive oil consumption model at the restaurant. International Journal of Gastronomy and Food Science, 22. ISSN 1878-450X

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Official URL: https://doi.org/10.1016/j.ijgfs.2020.100238

Abstract

Gastronomic experience can be a factor of motivation to improve the quality of extra virgin olive oil served at the
restaurant. The "new" consumer is a very complex and demanding figure, who seeks in the consumption of food
products not only a means to satisfy food needs, but experiences, emotions, feelings, service, nature, culture, etc.
The quality requirements do not only concern the chemical-physical and organoleptic components of the
product, but also the hedonostic ones, ie those related to the health aspects, the quality of the territory of origin,
the typicality, the respect of the environment by the production processes used, respect for animal welfare, the
ethical content of the product, etc. He is demanding in terms of information on the features of the product and
requires greater guarantees on its characteristics and/or on the production processes used. All this seems to
highlight the presence of potential unsatisfied needs around which it is possible to build paths of development of
the offer able to satisfy them, especially at the restaurant, where cultural, emotional and multi-sensory satisfaction of food can be easily “discovered”. This is the right time to change the marketing of extra virgin olive oil
at the restaurant, because extra virgin olive oil is an element that embodies the different aspects of the expected
and perceptible quality of a food: taste, sensory, knowledge, sacredness, syncretism, health, history, naturalness
and authenticity. Tasting a high quality oil, discovering the complexity of the aromas released by the contact
with the warm dishes and the gustatory and kinesthetic perceptions that harmoniously interact by balancing the
sensory profile of the other ingredients, is comparable to the emotion of a blind man when recovers his sight.
From that moment, as the blind man will not be able to tolerate returning to the oblivion of darkness, the guests
that tasted a high quality extra virgin olive oil can not tolerate returning to the banality of a fat that anoints
without seasoning.

Item Type:	Article
Identifier:	10.1016/j.ijgfs.2020.100238
Keywords:	Extra virgin olive oil, Restaurant, Hedonistic dimension, Sensory satisfaction, Healthy properties
Subjects:	Hospitality and tourism > Culinary arts > Food service operations Hospitality and tourism > Culinary arts > Food studies
Depositing User:	Amalia Tsiami
Date Deposited:	14 Oct 2020 17:51
Last Modified:	04 Nov 2024 11:46
URI:	https://repository.uwl.ac.uk/id/eprint/7395