Serving garlic and chilli pressed olive oil: how to create an authentic table experience

Why choose garlic and chilli pressed olive oil for the table

Garlic and chilli pressed olive oil is not simply a flavoured oil. It is made by co-milling the fresh ingredients with the olives during extraction, which gives it a natural aromatic intensity. Served at the table, it lets you set the tone of a meal, an aperitivo or a signature dish.

• Its profile is direct and spicy, but never aggressive: garlic and chilli, worked fresh, bring a controlled warmth.
• It works just as well on a big family table as in a restaurant looking for something out of the ordinary.
• Its deep colour and powerful aromas add a visual and aromatic dimension to the presentation.

Adding this oil to a trio of olive oils on the table, or serving it in a personalised bottle, makes the most of every tasting moment.

For professionals, a personalised service gives the venue a signature of its own, while meeting growing expectations around authenticity.

The key objects and gestures of serving garlic and chilli olive oil

Oil cruet, carafe or personalised bottle?

The choice of container makes all the difference:

1. Personalised bottle: ideal for a celebration table or to establish a restaurant's identity. From 24 bottles, any venue or family can create its own design on the configurator.
2. Classic oil cruet: clear, to show off the colour, or opaque, to protect the oil from light.
3. Individual carafe: perfect for plated service or precise presentation.

The serving ritual

• Present the oil at the table, explaining that it comes from co-milling and how it differs from a simple flavoured oil.
• Offer a raw tasting on bread or grilled vegetables, so guests can discover its aromatic power.
• Adjust the quantity: a drizzle is enough to finish a pizza, roasted vegetables or a sharing board.

Personalising the experience around garlic and chilli olive oil

At home: creating a signature moment

• Set up a comparative tasting with other oils (plain, basil, lemon) to train the palate.
• Use an Italian sharing board to showcase the garlic and chilli oil alongside spreads, cheeses and a range of breads.
• Give a personalised bottle at an event (a birthday, a big family gathering) to leave a lasting memory.

In a restaurant: making the most of the menu and the service

• Offer garlic and chilli olive oil as an alternative to plain oil for finishing certain dishes.
• Highlight its origin and production method on the menu, or have the floor team explain it.
• Pair the oil with seasonal dishes: September roasted vegetables, pizzas or grilled meats.

Summary table of uses at the table

Frequently asked questions

How do you serve garlic and chilli olive oil at the table without overpowering the other flavours?

Serve it raw, as a finishing touch, and use it sparingly: a drizzle is enough to lift a dish without dominating it. Always offer a plain oil alongside so guests can choose.

Can you personalise a bottle of garlic and chilli olive oil for an event?

Yes — from 24 bottles you can create your own design on the personalisation configurator, for a wedding, a birthday or a restaurant's tables.

What is the difference between a garlic and chilli pressed olive oil and a flavoured oil?

Garlic and chilli pressed oil is obtained by co-milling the fresh ingredients with the olives during extraction, whereas a flavoured oil simply has aromas added afterwards. This process guarantees an authentic, complex expression of the flavours.

To go further with the experience, discover the full range of pressed olive oils or explore the personalised solutions for professionals.