Restaurant oil: its uses in the hotel industry
What olive oil is used in the hotel industry? What is the role of extra virgin olive oil in restaurants? From Beloleum we have traveled throughout Spain to publicize our Aragon Premium EVOO And we have toured countless restaurants. Many of them already have our bottle on their table!
Beyond the presence of the bottle or the oiler in the dining room, this precious liquid is used in other ways in the restoration. In this article, We analyze its uses both in the living room and in the kitchen (cold and hot).
1. Extra Virgin Olive Oil in Sala
Talking about olive oil for hospitality is talking about extra virgin olive oil. Of course, as we will see, especially in the room, where our guests can Check first-hand the quality of the oil we are offering them.
In the dining room, we usually find the EVOO on the tables in its bottle, as is the case with Beloleum, or in oilers for the dressing. Due to the pandemic, olive oil monodoses have also become popular. But restaurants can further improve the experience of the diners with quality oil.
In addition to offering the dressing oil, in some restaurants there is a cupboard in which customers can choose their favorite product. And, as is done with wines, in other establishments the head of the room or the maître presents olive oil, explaining its origin, its variety and its virtues. Very successful strategies to give value to the quality products that are offered.
At Beloleum we offer the hospitality industry our AOVE Premium del Aragón which, in addition to its excellent quality, stands out for its design in opaque glass, which allows the product to be enjoyed, in addition to the palate, with the view. we are restaurant oil suppliers With our three proposals: IMPLERT, , Arbequina and selection (Coupage of the above varieties).
2. Use in manipulated kitchen
In restaurant kitchens it is common to Bulk oil, that is, in bottles. Although there are cheap EVOOs, the amount of oil used in the hotel industry, especially if fried, is very high. This often leads to the importance of the quality of the oil handled in the kitchen.
Often, poorer quality oils are used, thinking that the customer will not notice the difference between one and the other. But the better the oil, the better the final result: and the diners will appreciate it. Therefore, we recommend not to disregard the quality of the oil because it will then heat up. The same dish cooked with different oils will be different.
For the frying, is also the hotel industry it is recommended to use quality vegetable oils, preferably virgin olive oils or extra virgin of low acidity. The recommendation is that the oil temperature never reaches 180 ºC. In professional kitchens they often have a special oil thermometer, but a general recommendation is not to leave it overheating and always prevent smoke from coming out.
For sofritos, stews or iron, the quality of olive oil will also influence the final organoleptic qualities.
3. Raw oil use in the restaurant kitchen
Beloleum, being a premium extra virgin olive oil, is not used in cooking (although we have had exceptions from chefs passionate about olive oil that they used for almost all of our EVOO!). where we do have a good number of followers is for use in raw kitchen, that is, For the dressing of creams, salads and other cold dishes in the kitchen. In these cases, the most comfortable format that most hoteliers acquire to use in the kitchen is half a liter.
In raw, the best option without a doubt is extra virgin olive oil, both in the organoleptic plane and in health.
In this article you will find More information on consumption of raw olive oil.
Latest Posts on Olive Oil
Fasting olive oil: everything you need to know
5 gourmet homemade burger recipes
How to optimize olive nutrition?