Taiwanese cuisine is a reflection of an island with complex historical and cultural roots, blending Hoklo, indigenous and Japanese traditions with influences from central and southern China. Notoriously experimental and deeply rooted in the variety of local ingredients, this cuisine is best expressed in Taiwan’s lively night markets, where creativity knows no bounds. Among iconic dishes such as Taiwanese fried chicken and the famous stinky tofu, frying plays a crucial role, and the quality of the oils used can make all the difference.

And it is in this regard that Extra Virgin Olive Oil (EVO) proves to be a surprising ally for Taiwanese cuisine. A study published in Comprehensive Reviews in Food Science and Food Safety in 2017 showed that EVO Oil retains its beneficial properties even at high temperatures, an advantage that other commonly used oils, such as soybean or peanut, cannot provide. Thanks to its smoke point of 210°C, EVO Oil is perfect for frying at moderate temperatures, typical of many Taiwanese preparations, which range between 160°C and 180°C.

The combination of Taiwanese culinary tradition and Extra Virgin Olive Oil is not only a matter of taste, but also of well-being and quality ingredients. This innovative combination opens the door to new gastronomic experiences, where simplicity and authenticity come together to create dishes that respect both tradition and health.

Ecceasia: The EVO Oil Challenge in Taiwan

There is no better opportunity to explore such a special fusion of flavours than the three-year Ecceasia Programme, which returns to Taiwan for the fourth year in a row with a new challenge! Thanks to the contribution of the European Union and the collaboration with Unaprol – Consorzio Olivicolo Italiano and CAP – Confederação dos Agricultores de Portugal, from mid-October and throughout the month of November, 12 restaurants and 13 outlets of the Good Well chain, strategically selected in the main cities, will participate in a unique promotional initiative.

Founded in 2003, Good Well, through its commitment to product quality and reliability, reflecting values of shared joy and satisfaction, is the ideal location to promote the goals of the Ecceasia programme.

Through guided tastings, consumers will be able to discover the Mediterranean culture, curiosities and production techniques that make PDO and PGI-certified European Extra Virgin Olive Oil a globally recognised quality resource!

Patrons will have the opportunity to taste excellent extra virgin olive oils, carefully selected for the occasion. Among the offerings, the Sabina D.O.P. oil, the result of a combination of indigenous varieties from central Italy, stands out for its aromatic and velvety profile, ideal for use raw. Alongside, the Tuscia D.O.P. is striking for its fruity and harmonious flavour, with nuances of freshness reminiscent of healthy fruit, harvested at the optimal point of ripeness.

Below is the list of restaurants that will participate in the promotion and their dates:

This, instead, is the calendar for the points of sale: