Knowledge Memo | [Saizeriya Part 2] | Is this really free and unlimited? The reason why Saizeriya's 'Olive Oil' is so serious!

The seasoning corner in Saizeriya, where 'Gran Moravia' (powdered cheese) and the greenish bottle of 'olive oil' are quietly placed.

"It's free, so I'll just put it on my doria or pizza for now."

Many people probably use it casually while thinking that.
However, that olive oil is actually 'super high-quality, authentic' stuff that would shock even high-end Italian brands.
It is, without a doubt, 'authentic extra virgin olive oil' by global standards, and its quality is comparable to, or even exceeds, that of high-end commercial products.

In this article, I will thoroughly explain why Saizeriya's 'olive oil' is so amazing!

What exactly is 'extra virgin olive oil'?

When you go to the supermarket, you see 'olive oil' ranging from a few hundred yen to several thousand yen.
Where does this price difference come from?

In fact, the quality of olive oil is strictly ranked according to international standards. The pinnacle of this is 'extra virgin olive oil'.

Olive oil grading

• Extra Virgin・Olive Oil (Highest Grade)
  ・'Natural juice' made simply by pressing olive fruit
  ・Acidity (degree of oil oxidation) is 0.8% or less
  ・No defects in flavor or aroma whatsoever

• Virgin Olive Oil
  ・Also made simply by pressing, but with slightly looser standards for acidity and flavor

• Pure Olive Oil
  ・A blend of refined, tasteless, and odorless oil with virgin oil

Additionally, there are virgin olive oils that are considered non-edible in Japan due to their acidity levels.

• Ordinary Virgin Olive Oil
  ・Acidity 3.3% or less, with flavor defects

• Lampante Virgin Olive Oil
  ・Acidity over 3.3%

Non-edible oils can also be refined to become 'refined olive oil' (acidity 0.3% or less by IOC standards) and are sometimes used for consumption.

The hurdle to calling oneself 'extra virgin' is actually quite high.
Under International Olive Council (IOC) standards, in addition to 'acidity' determined by chemical testing, the product must also pass a sensory test where IOC-certified sensory evaluators (about 10 people) assess fruitiness, bitterness, pungency, etc.
Only after passing both of these can it officially be called 'extra virgin'.

However, Japan's JAS (Japanese Agricultural Standards) criteria are looser than global standards; if the acidity is 2.0% or less, it is treated as 'olive oil,' and if it is 0.6% or less, it is treated as 'refined olive oil,' with no sensory testing existing at all.
Therefore, it has been pointed out that a certain number of products are circulating in Japan that call themselves 'extra virgin' without meeting IOC standards.

The story of 'acidity' as a quality benchmark

A representative indicator for measuring the quality of 'Extra Virgin Olive Oil (EVOO)' is 'acidity,' which is a numerical value indicating how much the olive fruit has not oxidized or deteriorated. As written above, under IOC standards, if the acidity is 0.8% or less, it can be called the highest grade of extra virgin.

The olive oil adopted by Saizeriya sets an acidity of 0.3% or less as its shipping standard, which is significantly lower than this benchmark.
This is not an average value but a standard value, a figure that cannot be reached without thoroughly consistent processes to prevent oxidation from harvest to pressing, transport, and storage.
Specifically, they use the 'cold press method,' pressing at low temperatures of 25°C or below to avoid heat-induced deterioration, and pressing within 24 hours of harvest to turn the olives into oil before their freshness fades.

In inexpensive restaurants, it is not uncommon for 'pure olive oil' mixed with refined oil to be used, but Saizeriya is committed to extra virgin.
Considering it is used in dishes provided for a few hundred yen, the cost performance is extremely high.

Origin and Producers: The Sorrento Peninsula south of Naples and Puglia

The olives used by Saizeriya are hand-picked from fields on the Sorrento Peninsula, which stretches south of Naples, and in the southern region of Puglia.
During the peak of the harvest, local oil mills operate 24 hours a day, pressing the olives one after another before the fruit can spoil.

Production is handled by "Mira," a long-established manufacturer that is highly regarded even within Italy.
They are meticulous about every step of the process—from selecting raw materials to pressing, blending, and bottling—and Saizeriya reportedly visits the region every year during the olive harvest to check the condition of the fruit and the harvest situation together with Mira.
They haven't just built a supplier relationship; they have cultivated a partnership over many years of "creating together with the region," just as they do with their wine.

In terms of transport, just like their wine, they use 15°C temperature-controlled reefer containers.
This minimizes oxidation and deterioration during transit, and strict storage in a cool, dark place is maintained even after arrival at the restaurants.
Incidentally, the annual usage is said to be about 650,000 liters, and because they use such a large volume, the inventory turnover is fast, which directly contributes to its high level of freshness.

Why is it so cheap?

If you look for high-end EVOO with equivalent specs—an acidity of 0.3% or less and meeting IOC standards—at stores like Seijo Ishii, Kaldi, or department stores, the market price is usually around 2,000 to 3,000 yen per 500ml. That translates to about 4 to 6 yen per ml.

In contrast, you can purchase a 500ml bottle of Saizeriya's olive oil at the restaurant register for about 1,200 yen, which is around 2.4 yen per ml.
The reason they can maintain this level even while prices are soaring due to global olive crop failures is likely due to the strength of their direct dealings with regional manufacturers, combined with the massive volume used in their restaurants, which allows them to benefit from economies of scale.

Furthermore, in addition to the "OLIO EXTRA VERGINE DI OLIVA" label, the bottle is printed with the "PRODOTTO ITALIANO" mark, which is granted to olive oil recognized by the Italian state, along with the Italian flag.
While many inexpensive EVOOs are produced locally but bottled in Japan, the fact that Saizeriya's olive oil is bottled entirely within Italy, an IOC member country, is another factor that provides peace of mind regarding quality.

It may not be "top-tier," but as a quality offered at a family restaurant, it is excellent, and the outstanding balance with its price is the reason why Saizeriya's olive oil is so highly regarded.

Why it's good for your body

Extra virgin olive oil is attracting attention as a health-conscious ingredient because the abundant "oleic acid" it contains works to reduce bad cholesterol and is also expected to aid in digestion and absorption.
Additionally, the polyphenols that cause its characteristic bitterness are said to have antioxidant properties that prevent cellular oxidation.
This is the reason why it is spoken of as a central ingredient in the Mediterranean diet.

How to take it home from the restaurant

Even if you aren't dining, you can purchase a 500ml bottle by simply telling the staff at the register, "I'd like to take out some olive oil."
It is sometimes placed right next to the register, and its accessibility—being able to buy it anytime—is also a draw.
It seems many regulars buy it in bulk for home use.

How to enjoy it at home

In Italy, there is a deep-rooted culture of drizzling oil over dishes at the end to add flavor according to one's preference.
Just a few drops on bread, pasta, or pizza will significantly enhance the aroma, and simply combining it with lemon juice and salt as a salad dressing makes for a truly authentic dish.
However, since this type of oil is not suitable for heating, using it as a "finishing drop" rather than for stir-frying is the classic way to use it without wasting its flavor.

◆ Summary

Contrary to the preconception that "it's free, so it must be mediocre," Saizeriya's olive oil is packed with a level of seriousness that is hard to imagine from its price, including an acidity level that far exceeds international standards and direct imports from fields in the Sorrento Peninsula and Puglia.
The next time you visit Saizeriya, try using the oil, and if you like it, I recommend buying a whole bottle to take home!

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I've written a little bit about "inbound tourists" for next time, so please read it if you have the time.

I write about various things from my daily life as a sort of diary.
Please read my previous article as well if you have time.