Olive Oil market goes global
It has become so popular it has received its own abbreviation, EVOO—Extra-virgin olive oil. This oil evolution is booming thanks to two recent developments: a growing knowledge of olive oil as a healthy fat and technological improvements that make the product more cost-efficient to harvest, states Curtis Cord, Executive Editor of the Olive Oil Times. Olives are grown all over the world. India and China have their own fledgling olive oil industries. However, Spain continues to dominate the industry, Italy comes in second, and Mediterranean imports dominate the U.S. market. But all of this is subject to change. A Chilean producer, Olisur, is making a strong go at the U.S. market. Olisur is exporting two lines of their product: O-Live & Co., olive oil used for everyday cooking and premium oils intended for sauces and finishing dishes, Santiago Limited Edition and Santiago Premium. Expect to see these oils at all major markets by the end of July. President of Olisur, Jay Rosengarten, says that cost efficiencies mean that Olisur’s products can be high-quality at not-so-high prices. The difference in Olisur’s oil is that it’s fresh and continually being delivered to the market. To read more about the olive oil evolution see Chilean olive oil producer reaches U.S. market. Contact Wood, Atter & Wolf, P.A. to discuss the expansion of your business.
