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Importers, Distributors and Experts analyze the reality of Olive Oil in the US Market

Importers, Distributors and Experts analyze the reality of Olive Oil in the US Market

2017/24/07 - Importers, packers, distributors and experts from the world of olive oil have analyzed the reality of this product in the United States' market in Chicago on July 19 and 20 and have tried to advance future trends in the sector. All this was developed in the third edition of The Olive Oil Conference, organized by the North American Olive Oil Association (NAOOA), an entity that represents the interests of companies importing olive oils in the North American market, with the collaboration of Extra Virgin Olive Oil Savantes.

Once again, this event again attracted a wide spectrum of participants from the olive oil industry, which allowed to increase the commercial contacts, offering new ideas for the businesses.

The Olive Oil Conference was filled with olive oil tastings, the latest in the industry and a unique cooking demonstration.

The Conference started with an olive oil tasting session with Hayley Stevens. Hayley guided visitors through a tasting of 4 oils and walked the conference attendees through the Savantes method of tasting.

Next, Bob Bauer and Simon Feld brought up to date on the latest in olive oil health benefits and industry trends. They both inspired attendees calling for greater cooperation in the olive oil industry to fight downward trends in olive oil consumption and to alleviate consumer confusion.

Marco Scanu shared an in-depth presentation on his olive oil milling process. Marco generously shared some of his secrets with the audience on creating the highest possible quality olive oil.

Richard Small and Nikisha Horn co-presented on olive oil usage in cosmetics and hair products. Their talk was full of in-depth chemistry and also marketing trends on olive oil in cosmetics.

As always, meals at the olive oil conference are olive oil centric. Each dish was prepared with two different olive oils to allow participants to experience how olive oil can change the flavor and even the texture of a dish.

From Spain, Soleded Serrano Lopez spoke about the importance of olive oil competitions in recognizing producers who go above and beyond in their production methods. Her talk included guidelines on what makes a quality competition and how to determine which competitions are best.

On the other hand, Olly Rouse and Joe Gould treated attendees to a cooking demonstration that featured innovative methods such as powders, foams and olive oil infused foods. They led an interactive portion where conference participants used Olly and Joe's techniques to craft olive oil cocktails.

Simon Feld finished the day with an interesting tasting session on olive oil varietals from different countries. He explained how varietals are being planted outside of their home regions with interesting results. We tasted arbequina, piqual and koroneki from their traditional countries and also from non-traditional countries.

Dinners were hosted by Olive Oils from Spain and prepared by the chefs at the Westin O'Hare.

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