Lecture on olive oil followed by a degustation

Olive oil has been produced over the Mediterranean region since centuries.


Olives harvested when they become mature contain high quantities of polyphenol and are believed to be at their best for oil extraction.

Extra-virgin olive oil is the highest grade of olive oil. It is pressed mechanically without employing chemicals or excess heat.

During the lecture experts talked about the positive effects of a diet based on extra virgin olive oil and how to choose a good extra virgin olive oil.  

Small-scale producers from France, Italy, Spain, Greece, Portugal and Turkey presented their olive oil.