Fact Check: 3 Common Myths About Olive Oil Quality
Saturday, Feb. 27, 2016

Olive oil is tightly woven in the culture of Mediterranean populations and, though in recent decades we have witnessed an exceptional evolution in production methods as often happens to activities interconnected with ancient traditions, it is also subject to a series of die hard clichés.

We often hear someone asking: “That olive oil is so spicy. Will it not be too acidic?” Or, “It has a wonderful color. Surely it is delicious.”

Vegetables Fried in Extra Virgin Olive Oil More Nutritionally Beneficial than Boiled
Thursday, Nov. 26, 2015

A new study carried out by the University of Granada revealed that frying vegetables typical to the Mediterranean diet in EVOO, as opposed to boiling, is a much better method of cooking in terms of nutrient value.

Olive: The enemy of cancer
Tuesday, Oct. 20, 2015

New research scientists of the department of Molecular and Gene Baker Research Institute in Melbourne, reveal how to protect your body from cancer.

It does not require meticulousness, taking drugs or incorporating specific habits in everyday life.

Long-Term Olive Oil Consumption Lowers Risk of Diabetes
Wednesday, Sep. 02, 2015

Scientific evidence suggests that the kind of dietary fat consumed affects risk of developing type 2 diabetes. Specifically, diets high in saturated fats increase the risk of type 2 diabetes, while replacing saturated fats with unsaturated fats is associated with a lower risk. Results of the PREDIMED study found that a Mediterranean diet supplemented with extra virgin olive oil was more effective in reducing diabetes risk than a diet low in total fat intake.

Mediterranean Meal with Olive Oil Keeps Blood Sugar Levels Lower than with Corn Oil
Friday, Jul. 24, 2015

While the Mediterranean diet in general is known for its heart healthy qualities, more and more studies have shown that it may also be an ideal diet for prevention of diabetes.

In a new study, Italian researchers have found that a meal that included extra virgin olive oil resulted in lower levels of glucose levels after a meal, compared to a meal without olive oil. In addition, there were also lower increases of LDL cholesterol as well as oxidized LDL cholesterol.

The undeniable value of olive oil
Wednesday, Jul. 08, 2015

Hippocrates had called olive oil "mega therapeutic."

In modern times is, now confirmed by medical science, the elixir of life, the most important component for human health and the human body.

Researchers Explore Role of Olive Oil Phenols in Prevention of Neurodegenerative Diseases
Friday, Jun. 26, 2015

Several studies have reported that the Mediterranean diet slows cognitive decline and lowers risk of neurodegenerative diseases. While most of the research has been conducted in Mediterranean countries, consumption of the Mediterranean diet by other population groups have provided similar results.

A study on 2,000 New Yorkers who consumed the Mediterranean diet reported lower risk of Alzheimer’s disease; and another study on 1,410 elderly French individuals found slower cognitive decline with higher adherence to the Mediterranean diet. Last year, a review article called the Mediterranean diet a “model” diet for the prevention of Alzheimer’s disease.

Protection of Greek Olive Oil
Tuesday, Jun. 16, 2015

The Hellenic Food Authority (EFET), both under the protection of the interests of consumers as well as the authenticity and quality of Greek Olive conducting systematic and rigorous monitored.

Mediterranean Diet Reduces Risk of Uterine Cancer
Monday, Jun. 08, 2015

The results of a new study have revealed that women who eat a Mediterranean diet reduce their risk of uterine cancer by 57 percent.

Mediterranean Diet with Olive Oil or Nuts Improves Cognitive Function
Friday, Jun. 05, 2015

Results of a randomized clinical trial, published earlier this month in the JAMA Internal Medicine, revealed that long-term consumption of the Mediterranean diet supplemented with either extra virgin olive oil or nuts improved cognitive function in older adults.

Although previous observational studies reported a positive relationship between adherence to the Mediterranean diet and improved cognitive function, they compared intake of a control diet versus intake of a Mediterranean diet without a baseline evaluation of the subjects before and after consumption of the Mediterranean diet.

How EVOO Helps Prevent Colon Cancer
Wednesday, May. 27, 2015

EVOO is an ally of our wellness, and over the years a number of studies have established and confirmed the importance of its daily consumption. There is still, however, much to discover about the mechanisms through which these healthy actions are carried out.

Researchers directed by Prof. Mauro Maccarrone from the University Campus Bio-Medico of Rome and Dr. Claudio D’Addario from University of Teramo have been working in this direction, revealing how certain elements abundant in high quality extra virgin olive oil function to protect from colon cancer. The research conducted in collaboration with the University of Camerino, the Karolinska Institute in Stockholm and the Santa Lucia Foundation IRCCS in Rome, reveals new details on the health benefits of extra virgin olive oil.

Olive Oil Seen as a Treatment for Heart Failure
Wednesday, Apr. 22, 2015

While diet and nutrition are often discussed in relation to prevention of chronic disease, occasionally certain foods are seen as a treatment as well. A new study by researchers from the University of Illinois at Chicago College of Medicine are finding that a certain fat found in olive oil may be beneficial in individuals with heart failure.

Heart failure is a condition that develops over time where the heart becomes weaker and cannot pump enough blood, or with enough force, to the rest of the body. Treatment usually means controlling and stopping the condition from getting worse.

Seizure of 8,000 tonnes of olive oil in Italy with the police operation "arbequino"
Wednesday, Jul. 23, 2014

In an announcement by the Italian Ministry of Agriculture last week ...

In an announcement by the Italian Ministry of Agriculture last week the central supervisory body icqrf ministry in collaboration with the Guardia di Finanza (tax police) and under the supervision of prosecutors Siena now called "arbequino" seized 8,000 tons of oil extraparthenou "made in italy" known Commerce Azienda Olearia Valpesana Spa located on a site of Siena.

EVOO quality is the secret in the prevention of bladder cancer
Wednesday, Jul. 23, 2014

The extra virgin olive oil polyphenols suppress the invasive capacity of bladder cancer cells through the modulation of matrix metalloproteinases. Only an extra virgin of high quality, local produced and stored with care preserve maximum biological characteristics and the potential nutraceutical effects.

From the Italian olive cultivar Itrana the secret to the prevention of bladder cancer. Fundamental, however, the link with the territory and quality raw material to preserve biological characteristics and potential nutraceutical effects.

Researchers Give Olive Oil Antioxidant Kick for Eye Health
Monday, Jul. 21, 2014

While extra virgin olive oil is known to contain a high amount of antioxidants, there may be room to add some more: Spanish researchers from the University of Jaén are experimenting with supplementing olive oil with lutein, a substance with antioxidant activity that plays a role in eye health.

Lutein is a carotenoid — a natural occurring pigment found mainly in green leafy vegetables such as collard greens and spinach — and acts as an antioxidant in humans. Lutein along with zeaxanthin accumulate in the macula and retina of the eye.

Breakfast with High-Phenol EVOO Reduces Inflammation Linked to Diabetes, Heart Disease
Monday, Jul. 21, 2014

A new study published in Food Chemistry shows that adding phenol-rich olive oil to breakfast successfully lowers the inflammation linked to metabolic syndrome.

Inflammation is associated with metabolic syndrome, an increasingly common condition characterized by the presence of three of the following pathologies in an individual: obesity (particularly abdominal fat), high blood pressure, a low level of “good” HDL cholesterol, high fasting blood sugar and a high level of triglycerides. Left untreated, metabolic syndrome can trigger diabetes, stroke and heart disease.

Survey Finds Consumers Both Enthused, and Confused, About Olive Oil
Monday, Jul. 21, 2014

Once people start using olive oil, they tend to use it a lot, but many find choosing one confusing. Those are among the findings from a consumer survey of 2,002 adults this year in the United States, which also found various myths about olive oil persist, including that color can indicate quality.

The 2014 national attitude and usage study was run by the North American Olive Oil Association (NAOOA) and co-financed by the International Olive Council (IOC).

How The Olive Compound Hydroxytyrosol Helps Stop Infections
Wednesday, Jul. 02, 2014

A compound found naturally in olives helps fight bacterial infections, according to an international patent application by Spanish scientists.

They say hydroxytyrosol and derivatives of it can disrupt quorum sensing (QS) – a way in which bacteria ‘talk’ to each other – thereby making infections less virulent. With antibiotic resistance increasing, this is seen as a promising way of treatment.

Increased exports of olive oil from Greece to Japan
Tuesday, Jul. 01, 2014

Increase of 43% compared with 2012 showed the Greek olive oil exports to Japan.

As is clear from the statistics of the Japanese Ministry of Finance, the Greek olive oil exports to Japan in 2012 reached a value of 385 million yen (2.8 million).

Beauty, Inside and Out
Monday, Jun. 30, 2014

Last month 79-year-old actress Sophia Loren stole the show at Cannes when she was honored for her work in The Human Voice (La voce umana), a short film directed by her son, Edoardo Ponti.

Audiences around the world watched in awe as the face of this exceedingly beautiful woman filled our screens yet again. Oh, to look that good at any age.

The Greek olive oil in large markets
Saturday, Jun. 07, 2014

Export prospects of Greek olive oil, opportunities and critical points in international trade will be analyzed in soiree themed "The Greek olive oil in large markets", organized by the Federation of Greek Industries and Processors of Olive Oil - SEVITEL.

Representatives of four Chambers of Commerce, the basic interest countries will present their markets of the United States of America, Canada, Russia and China. Particular will refer to the current situation, the dynamics of the product, the role of marketing mechanisms and promotion tools, international market as a whole and in each of the four countries.

Add Olive Oil to Vegetables to Lower Blood Pressure
Saturday, Jun. 07, 2014

One of the main characteristics of the Mediterranean diet is the frequency of vegetable-rich meals and salads cookedin plenty of olive oil. And while we know that the addition of olive oil tovegetables can increase the absorption of vitamins and antioxidants, it appearsthat this powerful combination has another significant health effect: it mayprotect from high blood pressure.

A new study published in the journalPNAS, suggests that an eating pattern that combines unsaturated fats (such asolive oil) with specific vegetables rich in in nitrite and nitrates can protectfrom hypertension. Nitrite rich vegetables are mainly green leafy types such asspinach, wild greens, and root vegetables. These vegetables are consumed on adaily basis within a Mediterranean diet and always with olive oil. Researchersfound that when these two foods are combined you have the formation of nitrofatty acids.

Theories Tsaftaris aid olive
Thursday, May. 29, 2014

Supporting the olive industry, olive oil and olive products in and out of the set of actions that will promote the Ministry of Rural Development and Food and the National Strategic Plan on agriculture for the next 12 years was announced by Minister for Rural Development and Food mr. Athanasios Tsaftaris at the event organized by the Federation of Greek Industries Standardization Olive (SEVITEL).

Mr. Tsaftaris featured on olives and olive oil "gold" of Greek agriculture and stressed the need to support quality of olive products and add features that the Ministry will support the industry in all steps of the production chain from production to processing, packaging, handling, marketing and export. "The Ministry of Rural Development and Food attach great importance to the" gold "of our country which is the olive oil, the olive. In trying to do to support the quality of this important our product, which is our competitive advantage, we are on the same side.

Grid actions from MRDF support extroversion olive oil
Wednesday, May. 28, 2014

In regards to support openness and product promotion in foreign markets Mr. Tsaftaris mentioned the success of the Greek Presidency on and finalize an agreement on the Regulation of the Promotion of Agricultural Products, which provides the quadrupling of funds for the promotion of agricultural products, saying: "I would like to emphasize the priority we put as Presidency of our country in the EU firstly to finalize the agreement on the new cap - let me remind you that after the Lisbon agreements pending all regulatory acts concerning the so-called delegated acts, giving for the first time the EU the European Commission, namely the College of Commissioners-v has been finalized and the frame. Significant resources have been secured, as you know, but one of the first regulations requested by our country and made it a priority to complete it is the regulation of the promotion of quality products of our country and of Europe in the European market and in countries abroad . We are proud of this, it is the first time that a regulation finalized in the regulatory framework, in entirety, ie going through three senior institutions of the EU within 2.5 to 3 months. The money, as you know quadrupled, because Europe realized that the quality of food is an excellent strategic objective for all of Europe, not only for our country. And understand what significance this has for our country, because in the previous period, when this pilot program ran from 10-15 products picked Europe between countries to promote, 5-6 was Greek products, among them the oil. Therefore we will support the product, currently support the major markets and targeted actions and there is the role that your ligaments and the former consisting role now, the wider organization is constructed based and participation Agency Export Promotion. "

Olive oil Commodity Exchange. The idea matured, there is subject
Monday, Mar. 10, 2014

A significant volume of products for the creation of commodity exchanges the Greece has and the extra virgin olive oil is one of the first products proposed to be negotiated. This was highlighted by the presentation of a study in Greek Exchanges SA (DSS) of the Olive Oil Commodity Exchange from INEM-EERA and the Commerce and Industry Chamber of Piraeus, following contacts with the ASE.

The superior quality of Greek olive oil, the significant diversity and diversification of domestic production and recognition of the nutrition value internationally, constitute an important factor for the success of the commodity exchanges.