G H Q
OLIVE OIL IS ONE OF CENTER STORE’S GLOSSY STARS. Driven by a desire to eat healthier, sales have been shin- ing for several years now, and are only expected to get stronger. With
a grove full of brands to choose from, most with
healthy price tags and margins, that is good news for
retailers and their bottom lines. In fact, many retailers have reduced the space allotted to traditional
vegetable oils to expand their olive oil sets.
“The consumer that buys olive oil buys higher
margin items—better cuts of meat, endive, fresh
mozzarella and other fresh foods that they want to
drizzle with olive oil,” says Bill Monroe, president of
Pompeian, based in Baltimore.
“We continue to see the organic and non-GMO
movement grow across the globe,” says Mark
Coleman, senior vice president – Retail Division at
Retailers should organize their set in a way
that respects the fine nature of the product, says
Alexandra Kicenik Devarenne, co-founder of the
Extra Virgin Alliance, a Petaluma, Calif.-based
organization that seeks to teach retailers about
the different grades of olive oil, which includes, in
declining quality order, extra virgin, virgin, lam-pante or crude and refined.