Episode 122: Coffee vs. Olive Oil

In this special summer episode, we’re stepping into the glorious world of olive oil to explore the parallels and synergies with the coffee industry.

We’ll speak with Anna Cane, President of the Olive Oil Group at Assitol (The Italian Association of Edible Oils) and Joseph R. Profaci, Executive Director, North American Olive Oil Association to unpack the different types of olive oils on the market and its complex supply chain. We’ll also speak with coffee legend Tony Papas to find out why he’s recently swapped his coffee beans for olive groves with Trulli Ulivi.

Credits music: "I Gotta Hope" by COQO in association with The Coffee Music Project and SEB Collective

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Guests

Tony Papas
Owner, Trulli Ulivi

Tony Papas, a multi-faceted entrepreneur, has had a global career in Michelin-starred restaurants, a boutique bakery, and specialty coffee. As a founder of Allpress Espresso, he expanded it into the UK and Europe. His new venture is Trulli Ulivi, producing premium EVOO in Puglia, Italy.

Anna Cane
President of the Olive Oil Group at Assitol

Anna Cane graduated from the University of Genoa in Chemistry and Pharmacy and had spent most of her career in the world of olive oil. Today, Cane is the Scientific & Public Affairs Director of Deoleo, and is the first woman to assume a prominent role within the Italian Association of Edible Oils.

Joseph R. Profaci
Executive Director, NAOOA

Joseph R. Profaci is Executive Director at the North American Olive Oil Association - an industry association founded over 30 years ago with a vision to promote olive oil consumption in the United States. A Harvard graduate and former lawyer, Profaci has been with NAOOA since 2017.