Olive Oil Infused Coffee Reaches Nationwide Menus As Chain Bets Big On Mediterranean Fat Trend

Key points

• The national coffee chain has integrated extra virgin olive oil into its core menu of hot espresso and cold drinks nationwide.
• Food science behind the beverage relies on lipid emulsification to smooth out bitter coffee notes while significantly increasing caloric density.
• The supply chain requires exclusive Italian oil sourcing and specialized barista training to prevent fat separation in cold and hot liquids.
• Nutritionists advise that combining high concentrations of caffeine with liquid fats can cause digestive sensitivity for some consumers.

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Sources and methodology

Reported from the public datasets below.

• Bureau of Labor Statistics (BLS) - Consumer Price Index, food away from home
• Federal Reserve Economic Data (FRED) - Food services and drinking places series
• U.S. Census Bureau - Monthly Retail Trade, food services

All sources Foodie Pundit reports from

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