Post-covid customer will enter the restaurant with a new vision of the concept of hygiene, which must take on a reciprocal value of right / duty between customer and restaurateur. This is the right time to change the marketing of extra virgin olive oil at the restaurant, because extra virgin olive oil is an element that embodies the different aspects of the expected and perceptible quality of a food: taste, sensory, knowledge, sacredness, syncretism, health, history, naturalness and authenticity.
