The campaign on the use of olive oil in restaurants sneaks into movie theaters throughout Spain
Madrid, October 2, 2017.
The famous “Peeerdona?” By Rossy de Palma is already on the big screen. The campaign promoted by the Interprofessional of Spanish Olive Oil on the use of olive oils in catering establishments is broadcast since yesterday, October 1, in about 1,500 theaters of the national territory.
The spots can be viewed in almost 300 rooms in the Community of Madrid, 256 in Andalusia – distributed in 21 cities of this community – 234 in Catalonia, 175 in Comunidad Valenciana, 94 in Castilla y León and 86 in Castilla La Mancha, by what remains 350 other rooms spread among the other regions.
But how could it be otherwise, Spanish olive oil has previously gone through its particular red carpet and has done so in the 65th edition of the San Sebastian Film Festival. From last September 22 until day 30, 1,620 ad passes have been issued, so from the Interprofessional they estimate that it has been seen by more than 40,000 spectators.
The campaign, which faces its final stretch, could not have had a better reception. Pedro Barato, the president of this non-profit organization, confirms that since its launch in January of this year, “the goal of reaching that 80% of consumers that we detected that he hardly knew anything about the standard that entered into vigor in 2014 “, which determined that in establishments in the hospitality and catering sector, as well as in catering services, oils should be made available to the final consumer in labeled containers and provided with an opening system that would lose its integrity after its first use, also having a protection system that prevents its reuse once its original content has been exhausted.
“We have managed to make the Peeerdona virus viral? Nobody will be able to say that he did not know the obligations of some and the rights of others, “says Barato satisfied.
INNOLIVA values this type of initiatives very positively and remembers how important it is for the final consumer to have a clear access to the labeling of the product he is going to eat, regardless of whether he is in a supermarket or a restaurant, thus verifying its quality.
In fact, with the approval of this norm, the then Ministry of Agriculture, Food and Environment, envisaged “to improve the image of olive oil, in particular protected designations of origin and consolidated brands” and to advance “in the quality guarantee “, informing” the consumer better about the characteristics of the oil “.
The company, which has its head office in Pamplona (Spain), owns more than 5,000 hectares of irrigated olive groves, located in Spain and Portugal, where the Mediterranean climate gives the olive tree the ideal environment for the development and maturation of the fruit; and favors obtaining Extra Virgin Olive Oils with excellent sensory qualities.
With its production system, they guarantee the integral traceability of the entire process: from the olive tree to the final customer.
They make their Extra Virgin Olive Oil cold in the shortest time possible from the entrance of the olive in the oil mill. And they take care of the oil already produced to maintain their excellent sensory and healthy qualities as long as possible.