Pairing Experience in Olive Oil Tourism

practical application of an Olive Oil Digital Menu

Abstract

Objectives | Olive groves and olive oil, as olive oil heritage, play an essential role in the

economic, social and cultural structure of the Mediterranean civilization. When integrated with

the tourism sector, is acts as a driving force for the development of rural regions.

Whereas Olive Oil Tourism is a sector that links olive groves, olive oil, gastronomy, heritage and

regional cultures and is present throughout the country, has the ability to show the identity marks

of these destinations through the offer of unique experiences.

The territory under study is the Northern of Portugal: Tr.s-os-Montes and Douro regions. Tr.sos-

Montes is the second largest productive area of olive oil in Portugal, known for its native olive

groves and terroir, allows the production of excellent Extra Virgin Olive Oils (EVOO) of Protected

Designation of Origin (PDO) "Tr.s-os-Montes". The Douro region, that is recognized mainly for

its wine, in the last decades has been recovering ancient olive grove in the same spaces where

the wine-tourism has the main income and relevance, and, for that seems possible the

opportunity of creating new experiences involving the olive oil in that contexts.

As a response to the demand for authentic and cocreative experiences through the immersion of

local cultures (Cayeman, 2014; Richards, 2010) and memorable, creative (Bezerra & Correia,

2019) and sustainable tourism experiences related to gastronomy, the aim of this study was to

create a pairing menu for EVOO from the northern region of Portugal, boosting innovation in the

olive oil and service and simultaneously promoting a unique and unusual gastronomic experience,

focused on consumers looking to follow trends and experiences exclusive in Olive Oil Tourism.

Methodology | The study applies qualitative methodology based on the guidelines of the

International Olive Council (IOC) (2020, 2005).

Three objectives were defined: (1) boosting innovation in the pairing of EVVO; (2) practical

application of an Olive Oil Digital Menu (Monteiro et. al., no prelo); (3) creation of dessert trends

(finger food and low salt contents, PDOÅLs products, lactose free, gluten free, low carb and reusing

wasted products).

Chocolate Truffles 99% Imperial, Red Peper Ice Cream, Serra da Lous. Honey PDO Ice Cream

and Azores Pineapple PDO Carpaccio were the four desserts developed for the pairing menu, and

presented to the trained panel in portions of 20 grams/person (finger-food), with nutritional levels

perfectly controlled.

The nutritional declaration of the desserts that make up the pairing menu was made based on

the PortFIR methodology of the Table of Food Composition (TCA) of the National Institute of

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Health Doutor Ricardo Jorge, following the quantities defined by the technical sheets of the

desserts and the service guidelines.

The trained panel were asked to rate the liking of the individual desserts and the parings with

EVOO related to harmony. A 5-point Likert scale was used to allow the panelists measure the

liking desserts (“dislike extremely” and “like extremely”) and the level of match of each EVOO

and desserts combination (“donÅLt go together at all” to “perfect pairing”).

Main Results and Contributions | The use of olive oil in gastronomy, being it an oil extracted

from the olive tree (Olea Europea L. ) only by exclusively physical processes, may add value to

the final product, because in addition to its unique sensory properties, it contributes to confer

new nutritional qualities, due to its profile lipid rich in essential fatty acids and bioactive

compounds (Beraldo et al., 2020).

One of the emerging concepts in this type of tourism is the creation of gastronomic experiences

that can be combined with the current gastronomic trends launched by New Nutrition Business

(2020), namely the themes of finger food or snackification , as well as the promotion of low salt

content.

The 7 EVOO from an Olive Oil Digital Menu were used to pairing 4 desserts. The EVVO from

Douro region are less bitter and pungent (more sweet ) and related with ripely fruity. In the other

hand, the EVOO from Tr.s-os-Montes suggest grass and greenly fruits, intense notes of bitter

and pungent with great persistence, similar attributes described by Sousa (2015). The relationship

with the attributes pungent and bitter and persistence are similar to studies Jim.nez (1995) and

Lopez et al (2008).

Figure 1 - Characterization of the sensory profile of seven EVOO by the median of the intensities of the

attributes (Monteiro et el., no prelo)

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Four desserts recipes were development based in trends and with nutritional levels perfectly

controlled, codified and plating:

● Dessert AAZ corresponds to the dessert in “finger food” format of the “Chocolate

Truffles 99% Imperial”, in the amount of 20 grams, with the addition of 5 grams of EVOO

that is finished during the performance of the indirect English service.

● Dessert BAZ corresponds to the dessert in “finger food” format of “Red Pepper Ice

Cream”, in the quantity of 20 grams, with the addition of 5 grams of EVOO that is finished

during the performance of the indirect English service.

● Dessert CAZ corresponds to the “finger food” dessert of the “Serra da Lous. Honey PDO

Ice Cream”, in the amount of 20 grams, with the addition of 5 grams of EVOO that is

finished during the performance of the indirect English service.

● Dessert DAZ corresponds to the “finger food” dessert of the “Azores Pineapple PDO

Carpaccio”, in the amount of 20 grams, with the addition of 5 grams of EVOO that is

finished during the service to the indirect English.

Through the TCA, the nutritional declaration per 100 grams was developed, where we can verify

that none respects the claim of low energy value, however the closest would be the DAZ dessert

with the value of 48 kcal and 201 kJ. Regarding the claim of low fat content, the dessert that

respects that claim is DAZ, however, it should be noted that this analysis was carried out without

the addition of olive oil performed during the table service. On the other hand, despite being the

dessert with the highest energy value, AAZ dessert respects the nutritional claim of low sugar

content. Regarding the low salt content, the desserts that fall under the respective nutrition

declaration are AAZ (0,09g / 100g), BAZ (0,05 / 100g), CAZ (0,06 / 100g) and DAZ (0,00g /

100g).

In terms of pairing, in general, the preference is fixed on the desserts when finished with olive

oil (indirect English service), thus valuing this method.

Figure 3 - EVOO pairing menu

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The results suggest that AAZ dessert pairing with EVOO BD01 and BTM01 with nuts flavor in

common, while BAZ dessert pairing with BTM02 and BTM04 with similar attributes (greenly fruity,

grass, bitter, pungent and persistence ). The perfect pairing to CAZ dessert is BD02 and BD04,

both from Douro region and characterized by tomato plant aroma and herbs flavor .

BTM02 and BTM04 are a perfect pairing with DAZ desserts and BTM03 is a good pairing

distinguished by BTM02 and BTM04 from cabbage and tomato plant aroma.

Although no studies were found on pairing AVE with desserts, some of the results obtained are

similar with the study by Cichelli et al., (2020): intense notes of green fruit, grass and herbaceous

flavor combine with more bitter products, such as “Chocolate Truffles 99% Imperial”.

Limitations | The limitation of this study, which may suggest future investigations, is the small

sample size, which limits the generalization of the results; few studies in this area for a better

discussion of results and dependence on panel availability. It is recommended to expand the

range of references of EVVO brands and to other national and international POD regions; and

develop pairings with endogenous products from each POD region.

The outcome of this study could be applied not only by olive oil producers, but also in Hotels &

Restaurants, Specialty Stores and Olive Oil Museums and Interpretive Centers innovation,

promoting the endogenous products, the olive oil service (olive oil sommelier) and a unique and

unusual gastronomic experience, focused on consumers looking to follow trends and exclusive

experiences in olive oil tourism.

Conclusions |Despite the growing interest in the sensorial and healthy properties of olive oils,

there are few studies that have been developed with the aim of characterizing the sensorial profile

for the purpose of harmonization and connection to Olive Oil Tourism.

The Tr.s-os-Montes region has been one of the most important Portuguese producing regions of

Extra Virgin Olive Oil, of internationally recognized quality, and particularly important in economic,

social and cultural terms, and the Douro region is starting to promote de olive oil tourism, a crossselling

with wine. The olive farming heritage of this region encourages the development of new

tourist experiences, with an effect on enhancing the value of the product, the landscape and a

sustainable territory.

The selected desserts are easy to make, with reduced preparation time, with ingredients that

allow you to follow current food trends and can be prepared in Olive Oil Tourism units, enhancing

the offer of memorable and co-creation experiences: culinary workshops with a focus on

application unconventional use of olive oil, picnics in the olive grove with the finishing of desserts

with different olive oil profiles, better communication of the sensorial profile of olive oils and their

applications.

From the seven EVOO brands studied, three are very similar in terms of attributes and are also

very distinct from each other, two other brands (BD02 and BD03) are characterized by tomato

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plant aroma and herbs flavor, while the other two have different organoleptic characteristics,

except the descriptor nuts flavor that characterizes both brands, and are also very distinct from

each other.

On the other hand, in terms of the nutritional goals of the nutritional claims, we conclude that

the strongest point is the low salt content, but in our menu we can offer other positive points,

such as one dessert with low sugar content, and another with low fat content. Although, we are

able to conclude that the “finger food” option with the smallest amounts of desserts, provides

one experience with less energy value and the client can enjoy different food pairings.

In terms of EVOO service, the addition of 5 grams of EVOO finished during the performance of

the indirect English service, allows to have a different contact with the EVOO, the staff can use

the flavor lexicon to explain the perfect pairing. It is also concluded that the preference of the

panel of tasters is fixed on the desserts when finished with olive oil, thus valuing this method.

Good pairing recommendations may be crucial for the success of healthy desserts and EVOO,

both in the olive oil tourism and hospitality sector.