Exhibitor Press Releases

For too long, foodservice establishments in New England have faced an uncomfortable choice: use low quality oil, or pay high premiums for anything above substandard. Oftentimes, the "premium" options have no traceable origin and show low-quality harvest dates (if there are any). A local brand that owns their production supply chain is changing that equation entirely.

When Daniel Danes moved from Spain to Boston to pursue an MBA at Babson College, he was shocked by the absence of quality olive oils from a trusted source, at a fair price. Daniel, whose family has been harvesting olives on their groves in Jaen, Spain for over a century, realized he could create the solution.

Although Titin began selling its products in retail, the company has found an urgent need for their oils in foodservice; their bulk jugs have found quick success around New England. 

The US brand is still in its first year, yet is already the olive oil of choice for over 75 restaurants, including spots on the Michelin Guide. 

Daniel Danes and his partner Ben Aguilar will be showcasing their foodservice products at this year's New England Restaurant & Bar show - they challenge you to come taste the difference!