The Covid-19 pandemic is forcing college and university dinning services to look for ways to avoid contagious contact among students and staff. Procurement needs to be rethought and service redesigned. Producers are challenged to provide individual servings in large quantities. Quality, Sustenance and product Transparency could be compromised. Costs will certainly increase.

Our olive oil will need to be packaged and made available in individual servings of 25-60ml. No matter the material, the containers will add enormous waste of content and packaging. Environmental concerns will impact the design of the new process.

But let’s not forget the basics. This is a link to an extensive post on the health effects of olive oil, its potential benefits and downsides, and its antioxidant components: