Perched at the top of the iconic Oasia building in Singapore, OSO Ristorante offers fine multi-regional Italian cuisine, with a focus on authentic and fresh ingredients. 

Helmed by an Italian-French duo, Chef Diego Chiarini and Stephane Colleoni, OSO’s cuisine remains close to the Chef’s Italian roots. Diego kindly accepted to answer our questions about his approach to olive oil.

What were your criteria in selecting olive oils for OSO Ristorante? 

I think olive oil – or potentially other oils – should harmoniously bind the aromas and flavours of the dish together. I use different types of olive oils for different experiences at OSO.

Broadly speaking, I will choose the olive oil profile depending on the use and processing style. For dipping, I favour extra virgin olive oils that are grassy and a little nutty with medium intensity. For dressing, I prefer extra virgin olive oils that bring a fruity note with balanced spiciness and bitterness. For finishing, EVOOs with a buttery taste and delicate fruitiness, but still peppery, are definitely my favorites.

Is there a dish on your menu in which olive oil is playing a decisive part?

Yes, the Cuvée Sauvage by La Magnanerie on our carpaccios. The olive varieties used for Cuvée Sauvage, typical of Southern France, express a very floral and aromatic, perfectly balanced blend. In particular there are distinct notes of lettuce, celery and aromatic herbs (basil, mint, parsley), which pleasantly enhance the taste of our carpaccios.

Whether from France or Italy, would you like to share with us a particular olive oil memory? 

Being half Sicilian, I spent many childhood days picking olives on the groves, it was a fun but tiring work. During those times, the old-fashioned ways of pressing and refining the olive oils still prevailed. You could say, I grew up “drinking” olive oil. The best part was to enjoy plain grilled bread drizzled with freshly pressed olive oil : simple yet marvelous.

[OSO Ristorante is offering, in exclusivity in Singapore, Cuvée Sauvage, an award-winning blend from grand cru olive oil producer La Magnanerie, the most “Italian” of French olive oil producers]

OSO Ristorante
100 Peck Seah St
27th Floor Oasia Hotel Downtown
Singapore 079333
singapore.oso.sg