The CEQ consortium promotes and protects the quality of Italian extra virgin olive oil also through an intense publishing activity for making the results of its research initiatives available to all people involved in the supply chain and to consumers.
The Consortium published the Quality Guidelines in 2005, a collection of good practices from the production to the storage and the distribution of high quality extra virgin olive oils.
Italian quality in a nutshell
L’anima di un olio extra vergine italiano di Alta Qualità è un disciplinare integrale che raccoglie oltre 100 indicazioni e prassi operative riassunte in un breve Decalogo dell’eccellenza:
The “chain of darkness” in restaurants
After many years of experience in protecting the quality of extra virgin oils, the Consortium has chosen a new approach to present a high quality extra virgin to consumers.
Producing it using the best available techniques is no longer enough, it is necessary to be able to keep the aromas and fragrances intact until the moment of consumption. Succeeding in this enterprise means presenting a concentrate of aromas and fragrances at the table that is healthy and satisfies the senses. Consumers, who have had the opportunity to taste freshly produced quality extra virgin olive oil in the mill, will be thrilled to rediscover these sensations, while those who have never had this pleasure will be amazed and intrigued.
The restaurant is an ideal place to launch this new model of consumption and the CEQ Consortium provides the tools and knowledge to do so. This is why we propose a rigorous protocol to keep quality extra virgin olive oils intact up to the table and to offer them in total safety to consumers.
The restaurant, in this new approach, plays an active role because it is called to preserve the product according to the Consortium provisions which will offer its information and training support free of charge.
What is the “chain of darkness”?
Advantages for restaurateurs
Collaborate with the Consortium can be an excellent opportunity to qualify their staff, to differentiate their offerings over competitors with a high quality oil offered in a new way. Furthermore, it can lead to the development of its own dedicated line, with the name of the restaurant and the Consortium quality label, in order to have a product that is substantially always fresh because it is kept in a “dark and cold chain”, to be offered to the consumer, considering the possibility of a final price that would confirm its value. All this at a very low costs and amortized by advertising initiatives already in place, such as advertising campaigns on Facebook to give visibility to the restaurant.