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Olive Oil ConferenceWe are pleased to announce the details of the 4th annual Olive Oil Conference, which will be held from July 10-12 at the Chicago Westin O’Hare Hotel in Rosemont, IL.  

We have assembled an interesting and relevant program that will be of interest to anyone who works in the olive oil industry or has an interest in nutrition and health--or is just simply passionate about olive oil.

The conference will kick-off with a cocktail reception on the evening of Tuesday, July 10.  The first full day of the conference will focus on issues pertinent to the olive oil industry. 

  • State of The Olive Oil Industry: Revolution In Supply, Distribution and Demand
    Pierluigi Tosato, CEO of Deoleo, S.A., will deliver a presentation on the state of the olive oil market.
  • 2018 Olive Oil Consumer Attitude and Usage Study
    The NAOOA conducted a study on consumer attitudes and olive oil usage. We will present a synopsis and analysis of the study along with the AOOPA, and William Watson from the Fresh Approach.
  • America’s Eating Habits
    Darren Seifer of the NPD Group will present on general trends in American eating habits.
  • Strengthening Quality Controls for Foodservice
    We will have a panel discussion of ideas for creating a foodservice quality seal.
  • The Olive Oil Lifespan: Survey Of Methodologies For Determining Best-Buy Dates, And Consideration Of Challenges In Selling A Limited Shelf Life Product
    Dan Flynn of the UC Davis Olive Oil Center will present research on one of the hot topics in the olive oil world—how best to determine a reasonable “best-by” date.
  • Olive Oil Tasting Refresher
    Simon Field of Extra Virgin Olive Oil Savantes will conduct a course on olive oil tasting.
  • Olive Oil Parings Dinner
    The first day will conclude with a special dinner, at which dishes will be presented in half-portions, each prepared with different olive oils.


The second day of the conference will be devoted to issues relating to olive oil nutrition and science. Martha Clare Morris, nutritional epidemiologist from Rush University Medical Center, will moderate the day.

  • Mediterranean Diet Pyramid Turns 25
    We will commemorate the 25th anniversary of the creation of the Mediterranean Diet Pyramid by Oldways Preservation Trust.
  • Polyphenols: How Much Is Enough Of A Good Thing?
    Francesco Visioli (University of Padua) and Paul Breslin (Monell Institute and Rutgers University) will update the audience on the health benefits of polyphenols.
  • Polyphenols: How Do They Interact With Other Compounds Found In The Typical American Diet Foods
    Linda Costa from Olives in Fact, from South Africa, will address the nutritive synergies between polyphenols and other compounds in the foods we eat.
  • PREDIMED Study: Implications For The American Diet
    Frank M. Sacks, from Harvard Medical School will provide a summary of the recent groundbreaking study undertaken in Spain on cardiovascular health benefits of the Mediterranean Diet, and tell us about the research proposal Harvard has made to the National Institute of Health to replicate the PREDIMED Study in America.
  • Communicating Health Messages To Consumers
    Simon Poole, MD, and Sara Baer-Sinnott, President of Oldways, will discuss how to best communicate the message of nutrition to consumers who may not understand the underlying science, while staying within bounds of established laws and regulations governing health claims. Poole will also be signing copies of his new book, The Olive Oil Diet.


We are pleased that the conference will be presented again this year in conjunction with Extra Virgin Olive Oil Savantes, which offers attendees an invaluable practicum in the basics of olive oil tasting and appreciation.  Simon Field will conduct a refresher olive oil tasting session on the first day of the conference, and on the second day, will conduct an olive oil tasting challenge where attendees can test their mettle, distinguishing extra virgin olive oils from those that are not, among other exercises. 

Don't lose your spot! Register today for this timely and relevant conference to stay abreast of important issues affecting the olive oil industry, to network, to engage in olive oil tasting training, and above all, to indulge your passion for all things olive oil.  Take advantage of early bird pricing until May 31, 2018 and save up to $80.


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