Open Access Review Article

Virgin Olive Oil and Its Use in Gastronomic Offer of Dalmatia and Istria

Diana Petričević, Damir Velimirović, Ana Mucić, Iva Tokić Sedlar

European Journal of Nutrition & Food Safety, Page 1-8
DOI: 10.9734/ejnfs/2021/v13i930444

Olive growing is a significant, developing branch of the Croatian economy in total agricultural production. Virgin olive oil is one of the most nutritious fats in the Croatian gastronomic offer, especially in Istria and Dalmatia. For this reason, the chefs’ knowledge regarding virgin olive oil is required. The quality of olive oil is determined by live varieties, cultivation climate, and method of production. This paper aims to examine the presence of virgin olive oil in the food preparation of Croatian restaurants and the possibility of its application in Croatian restaurants. This study has shown that restaurants in Istria and Dalmatia use mostly virgin olive oil, produced exclusively in Croatia. Croatian hospitality workers have only domestic oil in their offer, mostly from their production. Many chefs from this study believed the consumption of olive oil should be higher. The results may encourage the olive oil producers, and hospitality workers, to monitor the competitiveness of the product in markets.