Questions Clients Ask Before Starting

When a restaurant or pizzeria considers switching raw material suppliers, the doubts are usually very specific. It's not about whether the oil is "Italian" or not, but whether the batch they will receive maintains the same organoleptic profile month after month. Traceability is not a luxury: it is an operational necessity.

One of the first questions we receive is about product consistency. A chef who has worked with extra virgin olive oil knows that each harvest can vary. We offer batches with DOP certification and individual organoleptic analysis, so the client can compare previous lots and adjust their recipe if necessary. We don't promise an identical flavor every year, but we do document each change.

Another recurring query is about delivery times and the ability to respond to urgent orders. We work with stock in Buenos Aires for the most in-demand products (DOP oil 5L, durum wheat flour 25kg, San Marzano tomatoes in boxes), but special batches require between 10 and 15 business days from the port. We prefer to be clear about timelines from the first contact.

They also ask about the minimum order volume. We don't have a fixed minimum for new clients, but we do recommend a first order of at least three units per product to justify freight and packaging. From the second order onwards, we can adjust quantities based on the client's actual consumption.

Finally, many want to know if we offer samples before committing to a full batch. Yes, we send 250 ml samples for oils and 500 g for flours, with a logistics cost that is deducted from the first order. We prefer that a client tries before buying in bulk.