Abstract:

Olive tourism is an emerging approach of tourism that recently caught the attention of producers, chefs, sommeliers, gastronomes and tourists worldwide, and in Portugal is no exception. The olive growing in the northern region of Portugal has great relevance in economic and social contexts. Trás-os-Montes region, is the second most significant producing area of Portugal and  known for its autochthonous olive groves and terroir that allows production of outstanding extra virgin olive oils (EVVO). The Douro region, that is recognized mainly for its wine, in the last decades has been recovering old 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.

Olive oil is more than one simple vegetable oil extracted from Olea europaea L., because is loaded with antioxidant properties, that plays an important role in a balanced Mediterranean diet and besides has an extraordinary gastronomic potential. In this order of ideas, the aim of this study was to create a digital pairing menu for EVVO from the northern region of Portugal, boosting innovation in the olive oil service in hotels and catering and simultaneously promoting a unique and unusual gastronomic experience, focused on consumers looking to follow trends and experiences exclusive in olive oil tourism.

To achieve this objective, this study was divided into three stages: first the recruitment, selection and training of a sensory panel for performing a sensorial evaluation of EVVO profile; second the creation of dessert trends (finger food and low salt contents); and three the selection of the perfect pairing of EVVO and desserts.