MONDAY, JULY 18 | |
3:30 pm | Tasting Skills to Buy & Sell Well SIMON FIELD, EXTRA VIRGIN OLIVE OIL SAVANTESPractical tasting of extra virgin olive oils to enhance your ability to describe and understand your product to achieve increased sales and use |
6:30 pm | Welcome Cocktail Reception |
TUESDAY, JULY 19 | |
9:30 am | Welcome – Eryn Balch, NAOOA |
9:45 am | Increasing Per Capita Consumption of Olive Oil in North America SIMON FIELD, EXTRA VIRGIN OLIVE OIL SAVANTESSynthesis of the 2015 Conference workshop results and comments with the introduction of the Olive Oil City concept with steps to increase and monitor per capita consumption |
10:30 am | Tasting Extra Virgin Olive Oils from Around the World HAYLEY STEVENS, 2015 CHAMPION |
11:15 am | Networking Break |
11:30 am | Using New Media to Promote Consumption of Olive Oil PATTY LAMBERTI, DIRECTOR OF GRADUATE PROGRAM IN DIGITAL MEDIA AND STORYTELLING, LOYOLA UNIVERSITY CHICAGO SCHOOL OF COMMUNICATIONEffective use of direct and new media such as Blogs, Facebook, Twitter and Instagram to increase per capita consumption of olive oil |
12:15 pm | Introduction to Working Groups – Olive Oil City, USAWorking together to increase per capita consumption of olive oil locally |
12:30 pm | Olive Oil Comparison Lunch |
1:30 pm | Working Groups – Olive Oil City, USACall to Action – How to fund and measure the impact of campaigns to increase per capita consumption in targeted locations |
2:45 pm | Cooking Demonstrations (emphasis on how to promote locally)) CHEF SUVIR SARAN, RESTAURANTEUR, COOKBOOK AUTHOR, AND FARMER AT AMERICAN MASALA FARMWorking with chefs and foodservice to increase the use of olive oil in cooking in restaurants and at home |
3:45 pm | Group Presentations |
5ish | Day 1 Wrap- |
7:00 pm | Optional Conference Dinner |
WEDNESDAY, JULY 20 | |
8:30 am | North American Taster’s Challenge |
10:15 am | Welcome Back All |
10:30 am | Olive Oil Industry Megatrends RAFAEL MUELA, MUELOLIVA THE MAJOR TRENDS WHICH WILL DEFINE THE FUTURE OLIVE OIL INDUSTRY |
11:15 am | Promoting Olive Oil Value ERYN BALCH, NORTH AMERICAN OLIVE OIL ASSOCIATIONReal-life examples incorporating smoke point, healthy fat, and price; Tasting Exercise |
12:00 pm | Olive Oil Innovation RICK CUMMISFORD, COLUMBUS VEGETABLE OILSWhat to Expect for Future Uses of Olive Oil |
12:30 PM | Cooking Demonstrations CHEF OLLY ROUSE, LAINSTON HOUSE (UK)New culinary techniques for use of olive oil – a sensory experience |
1:15 pm | Champions Announced and Closing |