A new consumer survey conducted by Nomisma on 2,000 people for SOL Expo, the olive oil trade show at Veronafiere, ranks EVOO third among the most iconic products on the Italian table, after pasta and pizza, and one step ahead of wine. For us at Podere Pendolino, this is an important confirmation, given our restaurant’s history, which is closely linked to the production of fine extra virgin olive oil. Indeed, we believe that catering is not just a channel for consumption but also a true tool for product education. For us, extra virgin olive oil, an elixir of beauty and health, is also a symbol of our gastronomic identity, so much so that our customers, after tasting our oil as a condiment, ask us for a lot of information to guide their supermarket purchases (EVOO is present in 96% of Italians’ shopping carts). We work our olive groves ourselves; Claudio Bracciali personally manages the team; The laughter of our people and our elders who are no longer with us echoes through the branches; the production processes are sustainable, from harvest to cold extraction; this allows the oil to fully express its sensory aromas—the fruitiness, the bitterness, and the very mild spiciness. Most people don’t know that many oils are either not extra virgin or are denatured, deodorized, and bleached. Here in Pendolino, we cultivate the culture of Tuscan Extra Virgin Olive Oil, no longer considered a condiment but a staple in various combinations. Whether raw or cooked, our young chefs are highly skilled at preserving its health benefits, particularly its polyphenol and vitamin E content. In short, for us, oil is much more than what we see; it is a protagonist in our cuisine that speaks to our past, present, and future.