Why choose garlic and chilli pressed olive oil for your restaurant in September?
Garlic and chilli pressed olive oil, made by co-milling the fresh fruit together with the olives, has a powerful aromatic profile, perfectly suited to back-to-school cooking, slow-cooked dishes, grilled food and antipasti. Its character subtly lifts seasonal vegetables, roast meats and pizzas. Adding this kind of oil to your menu sets you apart with customers looking for authenticity and flavour.
To stand out, go for formats designed for the restaurant trade, such as the 5 L tin, which makes volume management easier and keeps the cost per portion down. To enhance the experience at the table, a personalised bottle or a dedicated cruet in the dining room can become a real point of difference. Explore the options on the personalisation page.
Sourcing criteria: formats, logistics and food cost management
Professional formats and stock rotation
Choose containers suited to your restaurant's rotation:
- 5 L tin for the central kitchen and for preparing dressings.
- 200 to 500 ml bottles for table or dining room service.
- Personalised cruets to reinforce your venue's visual identity.
Stock rotation is key: a garlic and chilli pressed oil has an intensity that expresses itself fully in the first three months after extraction. To guarantee optimal freshness, go for monthly or twice-monthly restocking in September, a busy period when menus are being refreshed.
For large or personalised orders, lead time can reach two weeks, especially in September. Plan ahead through the sales team.
Calculating and controlling food cost
Food cost depends on the format chosen, the negotiated price per litre and the yield per portion. Here is an example calculation for a garlic and chilli pressed olive oil used as a finishing touch on main courses or antipasti:
*Figures to be adapted to your actual purchase price and how generous your service is.*
For a made-to-measure offer, the trade page sets out the steps and specific terms.
Differentiation and value on the menu: olive oil as your September signature
Highlighting it on the menu and training your team
Featuring garlic and chilli pressed olive oil on the menu, whether on a pizza, a sharing board or a signature dish, adds value to your offer and justifies a higher price. Remember to train your front-of-house team to present the origin of the oil, the co-milling technique (different from an oil flavoured by adding an aroma) and the recommended uses. This storytelling enriches the customer experience and builds loyalty among diners looking for authentic products.
To support the presentation at the table, using a personalised cruet or a uniquely designed bottle helps your venue stick in people's minds. Explore the personalised bottle configurator to create your own visual signature.
Examples of how to make the most of it on the menu
- Added as a finishing touch on a pizza diavola or a pan of September vegetables.
- Pairing suggestions on the menu, such as recommending garlic and chilli pressed oil with a grilled meat.
- Upselling by offering the bottle to take home to customers who fall for it.
Frequently asked questions
How should you store garlic and chilli pressed olive oil in a restaurant?
Keep the tins in a cool place, away from light, and transfer the oil into small bottles for service. Stainless steel storage is ideal in the central kitchen.
What are the lead times for a personalised trade order in September?
Allow 10 to 15 days on average for a personalised bottle, from 24 units. For a standard volume, delivery takes place within 72 hours.
How do you work garlic and chilli pressed olive oil into an autumn menu?
Serve it as a finishing touch on roast vegetables, meats or sharing boards. Mention it on the menu to highlight the approach and spark your customers' curiosity.
lucangeli.it
