The second annual Olive Oil Conference, co-hosted by the North American Olive Oil Association (NAOOA) and International Extra Virgin Olive Oil Savantes, will be held on July 18 to July 20, 2016 at the Westin O’Hare in Rosemont, IL.
One of the largest of its kind, the Olive Oil Conference brings together olive oil marketers, distributors, and experts in the health and culinary fields. In addition, the conference welcomes health advocates, foodies, and culinary enthusiasts looking to expand and diversify their knowledge on the subject.
The three-day conference will offer programs that include presentations, workshops, and cooking demonstrations as well as opportunities for attendees to participate in discussion sessions and olive oil tastings. Several industry leaders will present topics such as how to use new media to promote olive oil, future uses of olive oil, megatrends within the olive oil industry, ways to educate the public, and benefits and uses of olive oil.
Key speakers include:
Top Chef Master Suvir Saran, Chairman of Asian Culinary Studies for the Culinary Institute of America (CIA)
Chef Olly Rouse, Head Chef at the Avenue at Lainston House, an Exclusive Hotel (United Kingdom)
Italian Culinary Chef Hayley Stevens, Former Chef/Instructor at the International Culinary Center
Eryn Balch, Executive Vice President of the NAOOA
As part of the conference, the NAOOA and International Extra Virgin Olive Oil Savantes are also hosting a Taster’s Challenge, whereattendees test their palate and ability to assess different oils, and have the opportunity to become the Champion Taster of North America.Prior to the Olive Oil Conference, Savantes will host another tasting program in New York City from June 22through June 24, 2016.
The North American Olive Oil Association is committed to supplying North American consumers with quality products in a fair and competitive environment; to fostering a clear understanding of the different grades of olive oil; and to expounding the benefits of olive oil in nutrition, health, and the culinary arts.