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Program

TUESDAY, JULY 18

6:30-8:00 pm

Welcome Reception

WEDNESDAY, JULY 19

9:00-9:45 am

Tasting Refresher

ERYN BALCH, EXECUTIVE VICE PRESIDENT, NAOOA

Sharpening the palate with style and flavor

10:00-10:45 am

Welcome and The State of the Olive Oil Industry 2017

ERYN BALCH, EXECUTIVE VICE PRESIDENT, NAOOA
SIMON FIELD
, EXTRA VIRGIN OLIVE OIL SAVANTES

A review of the important data and trends in the olive oil industry

10:45-11:30 am

Improving Quality and Flavor through Production

MARCO SCANU, DIEVOLE, TUSCANY ITALY

New techniques in production and processing which improve quality of extra virgin olive oil

11:30-11:45 am

Break

11:45-12:30 am

How Olive Oil Compliments Food and Health

TENTATIVE

12:30-2:00 pm

Lunch

2:00-2:45 pm

The Value of Olive Oil Competitions

Exploring the rigor of the world’s competitions and the value in kudos and sales

2:45-4:00 pm

Practical Use of Olive Oils in Food

OLLY ROUSE AND JOE GOULD

Group work guided by the chefs in using olive oil in different ways

4:00-4:45 pm

New Trends in Varietal Production with Tastings

SIMON FIELD, EXTRA VIRGIN OLIVE OIL SAVANTES

The impact on supply and demand of traditional varieties being grown in new regions eg: Coratina in  Italy, Peru, Australia: Picual in Spain, Chile, New Zealand, Australia, USA

7:00 pm

Dinner

THURSDAY, JULY 20

8:00-9:30 am

North American Extra Virgin Olive Oil Tasting Team Championship

10:00-11:00 am

The Olly and Joe Show

OLLY ROUSE AND JOE GOULD

Innovative ways of using olive oil in cuisine

11:15-12:00 pm

Franchising – The Present and Future

BRIE THOMPSON, DIRECTOR, OLIVELLE, BOSEMAN, MONTANA

The role franchised oil and vinegar stores are expected to play in the supply and demand for olive oil

12:00-12:45 pm

Using Olive Oil in Cosmetics – Bigger than Food?

The growing market for suppliers, manufacturers and retailers in the sale of cosmetics containing olive oil

12:45-2:00 pm

Lunch

2:00-2:45 pm

The Impact of Private Label on the Supply and Demand for Olive Oil

Exploring the impact on the supply-chain of increasing use of private label by large and small retailers

2:45-3:00 pm

The Future of the Internet for Online Sales

Will online sales and websites play an expanding role in both wholesale and retail?

3:15-3:30 pm

Break

3:30-4:15 pm

Powerful Palate Presentations

Simple new ways of presenting olive oil for tasting to overcome the aversion some have to tasting an oil or getting oily fingers from dunking bread. The novel ideas will be useful for on the counter tasting, sales presentations, food shows and at home. Includes making and tasting olive oil powder.

4:15-4:30 pm

Championship Awards and Presentations Close

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