Academic year

2024/2025

A multisensory kit designed in collaboration with Terranostra that transforms extra virgin olive oil tasting into an experience of discovery, exploring the product, its territory and cultural heritage.

As part of the Slow Tourism thesis project, dedicated to enhancing local territories through new forms of sustainable tourism, Narancia Yan Zihan, Vittoria Peng Yingxin and Lucia Xu Yuke explore olive oil and food tourism as a way to promote rural traditions and cultural heritage. Working from a brief developed with Terranostra, the three designers focus on creating an experience rooted in the distinctive traditions of Central Italy, accessible even to non-experts and supported by a system of products and services.

The three designers translate this research into EVOluzione, an extra virgin olive oil tasting kit inspired by the rituals of the tea ceremony and designed to actively engage the senses. Through research into the aromatic characteristics of olive oil and traditional tasting practices, they develop a collection of tools that guide users through a journey of discovery, transforming tasting into an interactive and mindful experience.

The kit includes a frosted glass olive oil dispenser, featuring an angled neck for controlled pouring and designed to minimise the influence of colour on the perception of the oil, and ergonomically shaped tasting cups, which allow the warmth of the hand to gently heat the oil and release its aromas. These are complemented by a marble mortar and pestle, water glasses and olive wood trays.

Each component is designed to make the gestures of tasting simple and intuitive, through a cohesive design language combining natural materials, angled surfaces and essential geometric forms. The students complete the system with a dedicated visual identity and packaging.

The project was selected for the ADI Design Index 2026.