Recently I was invited by the Complementary Medicine Association to present on the health benefits of extra-virgin olive oil, and talk about the problems with adulteration of olive oil.
Abstract
The olive tree has been cultivated by humans as a food source for at least 6,000 years, and the oil from the fruit is in demand all around the world. Yet there are still significant myths and misunderstandings around its role in health and disease, and worse still there are significant issues with quality and authenticity. In 2016 more than 120 tons of fake olive oil was seized, and nine people were arrested by police in Spain. Investigations revealed sunflower oil from France, palm oil from Ecuador and avocado oil from Greece, as well as flavourings and colourings, were being combined to create oil which in reality consisted of only 15 percent olive oil.
In this presentation Ian will explore the health benefits of extra virgin olive oil, debunk some common myths around using olive oil, and discuss the important issue of authenticity and traceability in our food supply. You will learn