La D.O. Organized a conference on olive oil and health

Last 14 September took place the ‘1st Conference of EVOO PDO Sierra de Cádiz & Health', held in Olvera. This interesting event, organized by the Denomination of Origin Sierra de Cádiz, has had the collaboration of the University of Córdoba and AoveSol (Costa del Sol Extra Virgin Olive Oil Fair), starting with an inaugural table in which Antonio Villalba has participated, President of the Regulatory Council of the Protected Designation of Origin (DOP) Sierra de Cádiz; Ramon Nunez, Olvera Deputy Mayor; and José Manuel Miranda Rodríguez, territorial delegate of the Ministry of Agriculture, Fishing and Rural Development of the Junta de Andalucía in Cádiz.
This day was born with the aim of continuing over time to transmit the healthy properties, organoleptics, gastronomic, cultural and heritage of Serrano oil. So, It has been aimed at professionals in the olive sector as well as the health and catering sector
In one of the presentations the technical director of AoveSol intervened, Francisco Lorenzo, medical expert in community nutrition, who offered very interesting details about the different elements that EVOO has and its beneficial properties for health, as an antioxidant, digestive, dermatological, bone or cardiovascular. To this he added other features, as immunity booster or cancer prevention.
Decalogue for obtaining oil with high phenolic content
On the other hand, Feliciano Priego placeholder image, Professor of the Department of Analytical Chemistry of the University of Córdoba, explained the keys to obtaining an extra virgin with high phenol content. The decalogue presented in his presentation summarizes and specifies everything necessary to achieve it. The researcher spoke about the healthy contribution that phenolic compounds have on health. further, "Phenols contribute to the organoleptic properties of virgin olive oil (extra) through attributes such as itching and bitterness ", Priego assured The sections of this decalogue can be associated with genetic factors, agronomic or technical. All this justifies its elaboration, which aims to be a tool for producers in the sector to get the most out of extra virgin olive oil.
Showcooking of the ‘Extra Virgin Olive Oil Chef’
The practical part of this day came from the hand of the one known as ‘EVOO Chef’, Daniel Garcia Peinado, which has offered a ‘showcooking’ and a subsequent tasting of healthy recipes made from the extra virgin of the PDO Sierra de Cádiz. In addition to being known for his involvement in cooking with the extra virgin, García Peinado is currently the captain of the Spanish Professional Cuisine Selection and executive chef of the Cala Resort, in Mijas.