AIRO: “Oil is a gastronomic ingredient, it is important to communicate it in the right way.”
From January 29 to 31, 2026, EVOLIO Expo returns to the Fiera del Levante in Bari, focusing on restaurants and the Ho.Re.Ca. channel, with training and growth opportunities for companies in the sector.
Extra virgin olive oil is becoming an increasingly central element in Italian cuisine. More knowledgeable consumers, products of increasing quality, and dialogue between chefs and producers are promoting the development of a new culture of oil in cooking and service. For the Ho.Re.Ca. sector, this means treating EVOO no longer as a simple condiment, but as an integral part of the gastronomic experience.
It is in this context that the second edition of EVOLIO Expo, the international B2B trade fair dedicated to extra virgin olive oil, will take place from January 29 to 31, 2026, at the Fiera del Levante in Bari. EVOLIO Expo will dedicate one of its in-depth analyses to the relationship between EVO, catering, and consumers. To do so, it involves AIRO – International Association of Oil Restaurants, an organization committed to spreading the culture of oil in professional kitchens.
Organized by Senaf on behalf of Nuova Fiera del Levante, with the support of the Puglia Region Department of Agriculture, Pugliapromozione, and the National Association of Oil Cities, EVOLIO Expo confirms its role as a platform for dialogue between producers, buyers, institutions, industry professionals, and specialized audiences.
Growth in quality and new gastronomic models
According to Filippo Falugiani, President and Founder of AIRO, the restaurant industry is going through a change that's rooted in the evolution of the product itself: “The oils that get served in restaurants today are totally different from the ones in the past: they're more complex, more expressive, and made using advanced technologies. The evolution of the industry has called for a new way to present them and make customers aware of them.”
Consumers, who are increasingly well-informed, are actively contributing to this transformation:“The awareness-raising efforts and work carried out by many associations, including ours, have generated curiosity and awareness. More and more customers expect to find high-quality oil when they enter a restaurant.”
The debate on oil cards and the role of service
A central theme concerns the model for promoting EVO within restaurants.
According to Falugiani, the focus must shift to service and presentation tools:“There are many techniques for guiding customers in their discovery of EVO: small guided tastings, pairings, bread and oil presented as a welcoming ritual. The important thing is to talk about the product in the right way.”
According to Falugiani, the economic sustainability of the model is also fundamental:
“To truly promote oil, creativity and courage are needed: it must be included in food costs, dedicated tastings must be offered, and formulas must be found that allow the real value of the product to be recognized. Excellent oil cannot remain a free element.”
AIRO's contribution to EVOLIO Expo
During EVOLIO Expo, AIRO will develop activities dedicated to restaurateurs, chefs, and Ho.Re.Ca. operators, with the aim of spreading knowledge and practical tools for the professional use of EVO:
“Our association's goal is to promote olive oil and its correct use in cooking. In Bari, we will offer meetings, tastings, and training sessions for both professionals and consumers. The restaurant world is very receptive: when involved, it shows a great enthusiasm for promoting the product.”- concludes Falugiani.
In addition to exploring the relationship between EVO and the restaurant industry, EVOLIO Expo 2026 will also develop the other four major macro-themes that characterize the event: “Oil, Environment, Landscape, and Identity”, dedicated to the cultural and landscape value of Italian olive groves; “Oil and Health”, with a focus on the nutraceutical properties of extra virgin olive oil and its role in prevention; “Oil Tourism”, which explores the potential of oil tourism as a lever for development for territories and businesses; and finally, new for the next edition, “Oil and Innovation”, which focuses on the modernization of the olive oil supply chain.
The event also confirms its strong international focus: over the three days, there will be delegations of high-profile foreign buyers, importers, distributors, and operators from the large-scale retail and Ho.Re.Ca. channels, who will take part in a crowded agenda of B2B meetings and business matching activities. The aim is to create concrete relationships between companies and markets, strengthening the competitive positioning of Italian extra virgin olive oil on the global stage. EVOLIO Expo thus presents itself as a platform for dialogue, training, and innovation, capable of connecting producers, institutions, the supply chain, scientific research, and consumers, promoting extra virgin olive oil as a cultural, economic, and identity excellence of the Mediterranean.
For further information | Press Office MY PR
Roberto Grattagliano – 338 9291793 – roberto.grattagliano@mypr.it
Marta Rutigliano – 351 0397141 – marta.rutigliano@mypr.it
