Is There a Place for Olive Oil in the Restaurant Industry?

From February 27th to March 1st, Genoa hosted the Olio Officina Festival 2025, an event exploring the deep connection between olive oil and the sea. Conceived and led by Luigi Caricato, the festival brought together culture, gastronomy, and innovation, offering tastings, masterclasses, conferences, and exhibitions dedicated to olive oil.

One of the standout discussions was Luigi Caricato’s interview with Cristina Santagata, owner of Santagata 1907, and Daniele Rebosio, chef at Hostaria Ducale, on the topic: “Is There a Place for Olive Oil in the Restaurant Industry?”.

Extra virgin olive oil is often seen as just an ingredient rather than a product to be enhanced and narrated. This awareness led to the collaboration between Santagata and Hostaria Ducale, a restaurant that focuses on high-quality cuisine and treats olive oil as a story to be told. The experience begins with a “welcome oil”, served with bread and focaccia, guiding customers in discovering its unique characteristics. At the end of the meal, the traditional concept of “bread and oil” is reinvented with a “bread gelato,” drizzled with raw olive oil, offering a creative and innovative way to conclude the dining experience.

Now in its fourteenth edition, the Olio Officina Festival covered key topics such as sustainability, market trends, design, and the future of olive cultivation. Creativity also played a central role, with art installations, performances, and awards dedicated to olive oil culture. A must-attend event for producers, experts, and enthusiasts, set in a dynamic environment rich in sensory experiences.