Health Benefits of (Extra Virgin) Olive Oil
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On Thursday, January 7, 2010, the seminar entitled "Health Benefits of Olive Oil" took place at the Hotel Nikko in San Francisco, California.
The event, funded by the European Union and organized by UNASCO, the Italian Association of Olive Grower Organizations (Associazione Organizzazioni Produttori Olivicoli) under the auspices and with the assistance of the Italian Consulate General of Italy in San Francisco, was introduced by UNASCO president, Dott. Elia Fiorillo.
Dott. Elia Fiorillo, president of UNASCO
"Today, we are not here to sell, but to introduce you to the health benefits of extra virgin olive oil," said Fiorillo. "Extra virgin olive oil is more than just a dressing for your salad, it's a food, or better still, a pleasure," concluded Fiorillo.
"Health Benefits of Olive Oil" seminar at the Hotel Nikko, San Francisco, California
The seminar included two parts. First, a scientific introduction by Dr. Laura Piccio, M.D., Ph.D. who works in the MS section of Neurology at School of Medicine of the Washington University, and received the 2008 Whitaker prize award for research in Multiple Sclerosis at the Consortium of Multiple Sclerosis Centers (CMSC), followed by a more relaxed, playful, sensory analysis guided by Italian professional extra virgin olive oil sensory analysis expert, Antonio Lauro.
Dr. Laura Piccio, M.D., Ph.D., speaks at the seminar "Health Benefits of Olive Oil"
January 7, 2010, at the Hotel Nikko, San Francisco, California
Dr. Laura Piccio explained that extra virgin olive oil is one of the major ingredients of the Mediterranean diet, along with pasta, nuts, legumes, fruits, vegetables, bread, wine, limited amount of seafood and low intake of meat. In addition, this type of oil contains from 55% to 85% of monounsaturated fatty acids (MUFA), as well as 20 to 500 milligrams per liter of phenolic compounds which are good for the human body. Among others, the phenolic compounds found in extra virgin olive oil include olechantal, which has an effect similar to that of Ibuprofen, vitamin E (5 to 25 mg/100gr.), and carotenoids. These characteristics contribute to increasing antioxidants in blood and have other cardiometabolic effects.
The Mediterranean Diet pyramid
Antonio Lauro invited the guests, who included dietists, chefs, health practitioners, and beauticians, as well as a few importers and distributors, to play a game, while explaining that color is not considered an indicator of quality. Each guest was served two small plastic container with two different oils, and the game consisted of taking a small quantity of oil and keeping it on the tongue while pinching the nose closed with two fingers. Amazingly enough, the oil appeared to have no taste at all, but when the nose was released to breathe, the palate immediately experienced an explosion of flavors, and aroma rose to the nose as well.
Professional olive oil tasters, Antonio Lauro, leads the sensory analysis,
January 7, 2010, at the Hotel Nikko, San Francisco, California
Lauro explained that without the use of the sense of smell, the flavor characteristics are not released.
He then guided the guests through the real tasting, warming the oil in the two containers for a couple of minutes each, by holding the container in the cup of one hand while covering it with the other, before taking in a small quantity of oil, holding it on the tongue while sucking air through the teeth making a sound which, Lauro told us, is characteristic of all olive oil tasting labs.
Gastronomy professionals during a session of olive oil sensory analysis
There are three sensory characteristics which must be present in a good extra virgin olive oil:
- Fruitiness
- Bitterness
- Pungency, or spiciness.
Should an oil have only two out of the three characteristics, by law it cannot be sold as extra virgin olive oil.
At the end of the seminar, lunch was served, and the invited guest were offered the opportunity to further discuss the subject and to network with the European experts.
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