A Controlled Olive Oil–Based Program for Foodservice

The Olive Oil Switch™

Moving away from seed oils in foodservice is not a trend decision.
It is an operational one.

The Olive Oil Switch™ is a structured program designed to help professional kitchens and distributors adopt olive oil–based solutions without disrupting workflows, retraining staff, or increasing risk.

Why Switching Oils Fails at Scale

Most oil transitions fail for predictable reasons:

too many products
unclear usage
no validation phase
pressure to scale too fast

At scale, even small inconsistencies become systemic problems.

What the Olive Oil Switch™ Is

The Olive Oil Switch™ is not a product launch.
It is an adoption framework.

It defines:

how olive oil–based solutions are introduced
how performance is validated
when expansion is allowed

This removes guesswork and protects both kitchens and platforms.

How the Program Works

1. Controlled Pilot
Limited scope. Real service. No long-term commitment.

2. Validation
Usage, consistency, and operational fit are assessed.

3. Scale
Only validated solutions move forward.

Anything that does not hold stops here.

Designed for Platforms, Not Just Kitchens

At scale, defaults are set by distributors and category teams.

The Olive Oil Switch™ aligns with platform logic by:

maintaining SKU discipline
supporting field consistency
enabling region-by-region rollout

This makes adoption predictable — not experimental.

What This Program Is Not

not a national rollout
not a pricing strategy
not a lifestyle statement
not a health campaign

It is a controlled operational decision.

When to Use the Olive Oil Switch™

This program is designed for:

foodservice operators reviewing oil standards
distributors managing category risk
multi-unit organizations seeking consistency

Start a Controlled Pilot

View Program Resources