Why choose garlic and chilli pressed olive oil in your restaurant
Garlic and chilli pressed olive oil, made by co-milling the olives with fresh garlic and chilli during extraction, gives you an intense, natural aromatic range with no added flavouring. It lifts the dishes on your menu with a southern Italian signature that is in high demand as autumn begins.
- Sharpen the Mediterranean identity of your venue
- Win over guests looking for authenticity and character
- Set your offer apart with a bold touch that works on roasted vegetables, grilled dishes, pizzas and antipasti
To offer a consistent experience, go for a certified organic garlic and chilli olive oil, in a format suited to table service or plating. Browse a selection of organic garlic and chilli olive oils to bring this signature onto your menu.
For bottle personalisation or any bespoke project, the personalisation service for professionals works alongside restaurants and hotels.
Uses on the menu: from plating to the table
Finishing on the plate: the art of the last gesture
In the dining room or in the kitchen, finishing with garlic and chilli olive oil turns a simple dish into something that is yours. A few examples:
- A drizzle over a pizza straight out of the oven
- A few drops on roasted vegetables or pan-fried potatoes
- A line around a plate of burrata or beef carpaccio
This simple gesture creates a contrast of flavours and catches the guest's eye, tying the experience back to your house. To go further, the 5 L can format suits heavy use in a professional kitchen.
Oil on the table: an experience your guests value
Putting a bottle of garlic and chilli olive oil on the table, in a suitable cruet, is an invitation to explore. This help-yourself service appeals to guests who enjoy strong flavours and encourages sharing. Consider personalising the bottle with the name of your venue through the personalised bottle configurator to reinforce your identity.
Signature dish: creating a marker of your own
Garlic and chilli oil becomes a strong point of difference once it is built into a signature dish. For example:
- Pizza Diavola lifted just before service
- A board of grilled vegetables dressed to order
- Oven-roasted potatoes finished with garlic and chilli
Managing supply and guaranteeing quality
Formats, rotation and food cost
In a restaurant, picking the right format determines both freshness and control over food cost. Garlic and chilli olive oil comes in 200 ml to 500 ml bottles for table service, and in 5 L cans for the kitchen. It is worth matching stock rotation to how busy you are, so the oil is always fresh.
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For venues that want to go further, creating a signature dish or a personalised bottle requires a minimum of 24 units, a threshold suited to launching a range or building an event.
The key points to get right
- Choose a quality oil, extracted by co-milling fresh fruit
- Match the format to the use (table or kitchen)
- Train your team to present the product
- Feature the oil on the menu or in the dining room
- Renew stock regularly to keep it fresh
Discover the professional supply options that make your management simpler.
FAQ: answers to restaurateurs' questions
What is the difference between a pressed olive oil and one flavoured with garlic and chilli?
A pressed oil is made by co-milling fresh garlic and chilli with the olives at extraction, which guarantees a natural aroma. A flavoured oil is made by adding flavouring after extraction.
How do you present garlic and chilli olive oil at the table without overloading the experience?
Use an elegant bottle, offer it alongside a few key dishes and train your team to talk about it simply. Personalise the bottle to reinforce the image of your house.
How much should a 50-cover restaurant plan for?
Plan for around 1 litre a week for plate finishing, more if you serve it at the table. The 5 L can format is recommended for stock management.
For any bespoke project or personalised bottle enquiry, see the personalisation for professionals page.
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