OIL AS A PARADIGM
Oil-making Mammas
The key to weaning a child? A spoonful of extra-virgin olive oil, straight from the bottle by Cristina Santagata CEO of Santagata 1907 Spa, Genoa
S
aying that extra-virgin olive oil has held pride of place on our tables since 1907 would be somewhat self-referential, so I will instead focus on the future, and talk about weaning Luce, my baby daughter, onto solid foods. I took advantage of the opportunity provided by issue 15 of OOF International Magazine, dedicated to children, to talk to the nanny who looks after my little girl. Having cared for 44 children, I consider her an extremely reliable authority when it comes to childcare. When asked what the key to weaning a child was, Nanny Alida immediately replied: “a spoonful of extra-virgin olive oil, straight from the bottle!” And this leads me to my first consideration: today more than ever, every parent recognizes the importance of healthy eating for their growing children. Consumers in 2023 are certainly more aware than those in even the recent past. We are all in search of authenticity, as short supply chains, traceability and sustainability have become the leitmotifs of mindful spending. However, I wonder how all this can be reconciled with the “I only buy what’s on special offer” attitude, which informs the majority of purchases from the shelves of large-scale retailers.More careful reflection on the central role of this product, also and above all starting with the nutrition of our children, could turn out to be a crucial factor in consumers’ purchasing decisions. And it also provides food for thought for professionals in the sector.
Mild oils that won’t shock a developing palate by Francesca e Cristina Salvagno Frantoio Salvagno, Nesente Valpantena, Verona
O
ur experience as mothers and as oil producers inevitably led to us being ultra careful in the oil we chose for our children. Luckily we are in an area that produces mild oil, perfect above all for a child’s palate. Which is the very reason why from early childhood our mealtimes were always accompanied by the shout “mamma pocio, mamma pocio”, in dialect the demand for bread to dip in oil. Gioacchino Salvagno, the founder of our oil mill, has always taught us that extra-virgin olive oil is a food, not a condiment, then years and years of in-depth courses allowed us to experience these beneficial properties first-hand, and it is precisely all these traits and qualities that make EVO a fundamental food when weaning children. The advice we offer mothers who are approaching this delicate, essential stage is to look for mild oils that will not be a shock for a child’s palate. The oils should also be from recent production batches to make sure they still contain all their typical beneficial properties. 40
