High-polyphenol oils
There is an increased focus on health benefits, particularly around heart health and anti-inflammatory properties, which is driving demand upwards. Furthermore, there is a significant shift toward extra virgin olive oil (EVOO) rich in polyphenols. Additionally, research highlighting numerous health benefits of high-quality EVOO has educated consumers about essential qualities in their olive oil. This trend is particularly evident in non-producing regions, where olive oil wasn’t traditionally used, yet demand continues to rise. Consequently, oils that address both physical and cognitive health concerns are becoming increasingly popular in these areas.
Sustainable production
Today’s consumers are becoming more interested in sourcing olive oil from producers fully committed to sustainability, emphasizing eco-friendly and responsible practices. Furthermore, this includes both environmental measures and social responsibility towards communities directly involved in harvesting and milling the olive oil. With climate change increasingly impacting production in several regions, buyers are seeking producers adopting sustainable practices from cultivation to packaging.
Additionally, this need for environmental accountability extends to traceability and transparency, where consumers want origin and detailed production information. Moreover, clients are turning away from well-branded products marketed by third-party bottlers who source oil from brokers. These brands are increasingly seen as uninterested and uncommitted to sustainable environmental and social practices that ensure long-term change. In the MENA region, where the HORECA sector leads in sustainability, restaurants are prioritizing local suppliers committed to environmental stewardship. Additionally, chefs are choosing direct partnerships with high-quality EVOO producers, allowing for farm visits and deeper understanding.
The right oil for the right dish
As a key ingredient in many homes and fine dining restaurants, olive oil plays a central role in diverse cuisines. Additionally, there is an emerging awareness about pairing the right oil with the right dish for enhanced flavors and balance. Although still a developing practice rarely seen outside Michelin-star restaurants, the hotel sector is now starting to adopt this approach. Importantly, not all oils are suitable for all dishes; choosing the right type extends beyond basic cooking and finishing. Furthermore, the selection of extra virgin olive oil can profoundly make or break the overall flavor of a dish.
Although well-understood by leaders in the culinary field, many overlook that junior kitchen staff and purchasing managers lack this knowledge.
Demand for higher quality EVOO
In both producing and non-producing countries, there is an increasing demand for premium and ultra-premium Extra Virgin Olive Oil (EVOO). Additionally, consumers are moving away from standard olive oil, favoring high-quality options prioritized for culinary and health benefits. There is also a growing appreciation for diverse flavor profiles, which has led to greater interest in single-origin varietals. Furthermore, unique, hand-crafted blends created in collaboration with chefs are becoming particularly popular among discerning consumers.
As the restaurant and hotel industries grow more competitive, clients seek partnerships with producers offering unique products to distinguish themselves. Additionally, this includes custom collaborations, co-branding opportunities, and seasonal oils tailored specifically to enhance particular dishes. The trend toward customization continues to rise, suggesting the demand for bespoke EVOO products will only increase.
