Cristina Santagata: the importance of dialogue for a new oil sector

At the seventh edition of the Forum Olio & Ristorazione Cristina Santagata, interviewed by Olio Officina, highlights how extra virgin olive oil must absolutely be given a central role in catering establishments, starting with a correct and adequate price, passing through the preservation methods, up to the enhancement, at the table, through precise communication with the customer.

“I am convinced that it is very important to have meetings like today’s because they allow us to reason, reflect and above all push operators to bring the right attention to the extra virgin olive oil product which, as we have known and been saying for years, even if there is still much need to work on it, is a noble, important and central product of our culture, but still too little valorised in the kitchens and tables of Italian restaurants and beyond”.

It is also crucial to think about the role of dialogue between different figures such as producers, restaurateurs, chefs and maître, who still do not communicate enough. Each of these figures has a different vision of oil and tells the world about it in a totally different and personal way.

“It is necessary to recognise its central role and to know that oil is a quality product, so it must be given the right, correct and adequate price, it must be stored in the right way and valued at the table through the right communication with the consumer customer”.

The basic principle is that oil is a quality product and a central ingredient of our food culture and should be treated as such.

See the full interview here.