Why choose garlic and chili pressed olive oil in restaurants?
Garlic and chili pressed olive oil, obtained by co-crushing olives and fresh ingredients during extraction, is increasingly popular with chefs for its ability to add character to dishes. It offers a distinctive taste experience, while simplifying kitchen preparation. For a restaurant, choosing a good supplier of organic garlic and chili olive oil is a strategic step to enhance the menu and build customer loyalty.
To further customize your offering, also discover the personalized bottle for restaurants, an asset in the dining room and on the table.
Criteria for selecting a professional supplier
Traceability and origin
A reputable supplier must guarantee the complete traceability of their oil: origin of the olives, extraction method, harvest date. Favor producers who clearly display this information on their batches.
Suitable formats and packaging
In restaurants, garlic and chili pressed olive oil comes in several formats:
- 200 ml or 500 ml bottle for table finishing.
- 3 L or 5 L can for kitchen use and high rotation.
- Jeroboam for presentation or buffets.
The choice depends on the type of service and consumption rate. If you want to vary the profiles, the 200 ml olive oil trio allows you to test several flavors in the dining room.
Logistics and lead times
Reliable supply includes:
- Short delivery times (2 to 5 working days for most professionals in France).
- Regular replenishment, adapted to seasonality and the menu.
- Clearly announced shipping costs that decrease with volume.
For large or custom orders, the commercial service dedicated to professionals supports every step.
Points to check before placing an order
1. Sampling and tasting
Do not hesitate to request a sample before referencing a supplier. This allows you to check the accuracy of the aroma, the spiciness of the chili, the balance with garlic, and the quality of the base oil.
2. Menu adaptation
Analyze your uses: pizza, pasta, roasted vegetables, grilled meats, sharing platters... Garlic and chili olive oil can be used as a finishing touch, in marinades, or as a condiment on the table. Consider varying the profiles to enrich the customer experience.
3. Stock management and rotation
Flavored olive oil should be consumed fresh. Prefer frequent orders in small volumes to ensure renewal and avoid oxidation. Storage in stainless steel containers or dark bottles extends preservation.
To save time, opt for garlic and chili oil in a 5 L container for the kitchen and smaller bottles for table service.
Summary table of criteria for a good supplier
Frequently Asked Questions
How to recognize real garlic and chili pressed olive oil?
Check that it is obtained by co-crushing fresh ingredients with olives, and not by adding flavor after extraction. This mention should appear on the supplier's technical sheet.
Which formats should be preferred for a restaurant?
For the kitchen, the 5 L container is suitable for large quantities. For table service, prefer 200 to 500 ml bottles, which are easier to handle and replenish.
How to personalize the olive oil offering in my establishment?
Personalization involves choosing varied aromatic profiles, integrating them into the menu or on the table, and creating a bottle in your establishment's image via a dedicated configurator.
For more information, also consult our professional space and our advice on bottle personalization.
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