Olive Oil: A Cornerstone of Health, Sustainability, and the Growing Plant-Forward Movement
Oct 26, 2025 – A new guide, “International Olive Council & Culinary institute of america: Olive Oil and the Plant-Forward Kitchen,” is positioning olive oil as central to both improved public health and environmental sustainability. Developed by the international Olive council and the Culinary Institute of America, and highlighted by the North American Olive Oil Association (NAOOA) and OleoRevista, the publication details how integrating olive oil into “plant-forward” dietary models presents a significant prospect for the entire agri-food chain – from producers to restaurateurs.
The guide emphasizes the alignment between olive oil and the widely-recognized Mediterranean diet, celebrated for its focus on plant-based foods (fruits, vegetables, legumes, whole grains, nuts) and healthy fats, especially olive oil. Importantly, the concept of “plant-forward” doesn’t equate to vegetarianism or veganism; it describes a dietary pattern where vegetables take center stage, even while including options like meat, fish, or eggs.
This dietary approach is linked to positive health outcomes, including a reduced risk of coronary heart disease, diabetes, and obesity. Beyond health, olive oil production offers environmental benefits. Approximately 70% of olive groves require no irrigation, contributing to the prevention of desertification and soil erosion.This positions the adoption of a plant-forward kitchen as a compelling narrative of value, environmental responsibility, origin, and quality – a potential competitive advantage for the industry.
The guide outlines specific avenues for olive oil producers to capitalize on this trend:
* Expand into new markets: Integrate olive oil into gastronomic offerings for catering, foodservice, and convenience food products.
* Emphasize provenance and practices: Highlight the origin, variety, and cultivation methods of olive oil to appeal to increasingly informed and sustainability-conscious consumers.
* Foster collaboration: Partner with chefs, professional kitchens, and the food formulation industry to discover and promote innovative uses for extra virgin olive oil (EVOO).
Ultimately, the guide serves as a resource for the horeca channel (hotels, restaurants, catering) and distribution networks, facilitating the seamless incorporation of olive oil as a key ingredient in menus and products that champion health, flavor, and sustainability.
