Extra virgin olive oil consumption in Belgium has increased in recent years thanks to campaigns
European information and promotion highlighting the health benefits of extra virgin olive oil, and the resulting increase in the country's population of culinary cultures that use this product. The webinar speaker will be Philippe BruyninckSpecialist and taster of extra virgin olive oil. Since 2021, he has been part of the team at the Olive Oil Institute in 's-Hertogenbosch. In 2023, he was a member of the jury for the EIOOC in Geneva and joined the Institute's Special Team, qualified by the IOC, a role he continued to perform in 2024. From 2025 to the present, he has been a member of the IOC ISO panel.
GENERAL TERMS AND CONDITIONS:
• Olive oil in Belgium – A brief history – Chronology and cultural evolution
• Producers and competition – Spain's position compared to Italy, Greece, etc.
• Olive varieties and flavor preferences – Picual, Arbequina, Hojiblanca
• Belgian buyer expectations – EVOO standard, certifications, product differentiation
• Distribution channels – B2B (wholesale, horeca), B2C (retail, e-commerce)
• Promotion and branding strategies – EU campaigns, storytelling, packaging, collaborations with chefs
• Olive oil in Belgian gastronomy – Examples from chefs and its use in restaurants
• Key recommendations and conclusions – Strategic summary
• Questions and answers
Online – March 26, 2026, from 10:00 to 11:15 a.m.
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