New York Times: Everything you need to know about Olive Oil
Les Dames d'Escoffier New York, a nonprofit organization that advocates for women in the food, beverage, and hospitality industry, has arranged an opportunity to delve into the intricacies of the olive oil market, its production and distribution process, and methods of assessment.
This event will showcase Olio Piro’s CEO, Marie-Charlotte Piro as one of the featured experts. Marie-Charlotte Piro will provide her perspective and challenges as an entrepreneur navigating the post-pandemic landscape in the food industry and retail market.
Florence Fabricant's column in The New York Times is a highly regarded culinary feature. Known for her expertise in the food and dining industry Fabricant delivers concise and insightful content covering a wide range of topics from new restaurant openings to trends in the culinary world. Her column is a go-to resource for food enthusiasts seeking trusted and timely information. It is a great honor for Piro to be featured in Florence Fabricant's column, as it is for Marie-Charlotte Piro to be a part of the impressive lineup of experts part of the panel.
Read The article in the New York Times
Photography: Penny Stankiewicz
