aanitacons.jpeg

Consulting

Olive Oil Consulting for Food Professionals

Chef

Mykonos Olive Oil Tasting provides training workshops and consulting services to the food industry, including chefs, restaurant owners, cooking schools, and importers aiming to help them discover and use properly the most valuable tool nature has to offer them.

 

Our services include:

  • Training of food professionals to taste and evaluate olive oil

  • Evaluation of olive oil for restaurants and importers in order to make the right purchasing decisions

  • Chef training on how to pair olive oil with food and create memorable dishes

  • Creation of olive oil-based menus and olive oil bars

  • Development of olive oil tasting events 


All workshops can be held at your place of business and will teach you practical concepts and skills that can be put to use immediately. 
 

Olive Oil Tasting Events in Restaurants
Chefs and restaurateurs wishing to adopt an olive oil culture and showcase premium Extra Virgin Olive Oils to their customers work with us to develop Olive Oil Tasting & Food Pairing events at their place. Before the event, we meet with the chef and staff for a professional development session to evaluate and select olive oils and discuss a pairing menu. During the event, Anita Zachou our founder and Olive Oil Expert will serve the whole time as Chief Olive Oil Educator.

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

From Harvest & Production to International Markets

 

Creating an Extra Virgin Olive Oil is not so difficult. Creating a high-end Extra Virgin Olive Oil that will win awards in International Olive Oil Competitions (IOOC) and will be included in the list of the world's best is a challenging job. It is art, science, experience, and technology altogether. Anita Zachou has the knowledge, experience, and the right partners to help you achieve your goal. To create a unique product that will leave its mark in the international markets.

Services: 

  • Choosing the optimal time to harvest

  • Study and optimization of facilities and milling procedures

  • Training of the mill employees on best elaboration practices to achieve the desired level of quality

  • Analysis of the organoleptic quality of the oils produced

  • Chemical analysis (in cooperation with accredited laboratories)

  • Advice on submitting samples for different national and international competitions

  • Creation of olive oil blends

  • Creating new brands or rebranding existing ones

  • Labeling requirements of different international markets

  • Advice on choosing packaging, branding and marketing services

  • Advice on promoting the brand on Social Media & content creation

Olive Oil Production & Quality Management

Olive Oil Production & Quality Management
From Harvest & Production to International Markets
olive oil bottle isolated on white with
ANITA ZACHOU MYKONOS OLIVE OIL TASTING (

How it works