Roger Smith Food-Tech Conference

  • Roger Smith Hotel 501 Lexington Ave New York, New York 10017


Starlight Room - Second Floor

Few commodities produce the intensity of debate that exists about olive oil, one of the most ancient and exalted of all foods, yet one ever more in the news, ever more newsworthy, and ever more in need of elaboration.  Therefore, panelists will discuss production in Provence, California, Anatolia, the Mediterranean and beyond, ranging from revolutionary technological changes of the present day to the traditional methods of thousands of years past.  Controversies concerning marketing, authenticity, and the economics of olive oil will also be addressed.

Chair: Cara De Silva

Panelists: Nicholas Coleman, Edward Behr, Nancy Harmon Jenkins and Banu Ozden

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