Author Archives: almargencc

Exporting quality


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2014 is turning out to be a good year for Andalusian exports and within these transactions, even though it sounds like a cliché, extra virgin olive oil is once again the star.

And, of course, extra virgin olive oil from the PDO Montoro-Adamuz, with its high content of polyphenols, occupies a privileged position in the export statistics.

Countries such as Japan, the United States, China, France and Canada are already enjoying the golden liquid that comes from the Cordoban Sierra Morena. This is due, among other reasons, to the great export work carried out by the food cooperative DCOOP, global leader in the production of extra virgin olive oil and by Lagar de Quirós, a family business whose packaging facility is located in the town of Montoro.

The valuable work of these two organisations is just one of the reasons because there is another key factor behind the strong performance of our exports that we should not forget: the high quality of our oils.

Their high content of vitamin E and high level of natural polyphenols, which can reach up to 2500 mg/kg, represent a source of antioxidants that is ten times higher than the minimum consumption recommended by the European Union, making our extra virgin olive oil a natural source of health benefits.

Quality seems to be a determining factor in the growth of exports of Acorsa Select oil, distributed by Catalan Gourmet in the United States and selling at an average price of 9.99 dollars.In particular in New York, this oil is on sale in different prestigious gourmet food chains in the Big Apple, such as Garden of Eden, Chelsea Market, Morton Williams and Freshco Market.

 

exportaciones-aceite-oliva-montoro-cordoba-andalucia-estados-unidos exportaciones-aceite-oliva-montoro-cordoba-estados-unidos-nueva-yorkIn the case of Japan, DCOOP has introduced the new brand Unioliva añ, packaged in Cordoba, together with different products from the ALISA brand range (which is continuing to increase its sales), into the main chain of Japanese supermarkets, the AEON GROUP.

This is undoubtedly another example showing that the quality of our extra virgin olive oil is our best ambassador in both Spain and the rest of the world.

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Montoro-Adamuz in Gastronight Cordoba


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All of us who have tried the gastronomic products from Cordoba (and those of us who are lucky enough to enjoy them every day) know that they are of excellent quality. However, this positioning has been achieved thanks to the choice of Cordoba as Ibero-American Capital of Gastronomic Culture.

Within the activities programmed to celebrate this honour, this weekend an event of special importance will take place and PDO Montoro-Adamuz has the honour of being part of it: Gastronight Cordoba.

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During the evening of Friday 12th September, Cordoba will enjoy its own products more than ever in what will be an unforgettable festival of gastronomy.

Designed to be a tribute to the Cordoban designations of origin (PDO Montoro-Adamuz, PDO Baena, PDO Priego de Córdoba, PDO Aceite de Lucena, PDO Los Pedroches and PDO Montilla-Morilles), Gastronight offers those attending a series of gastronomic routes through 200 of the city’s restaurants.

aceite_oliva_montoro_adamuzAs the other participating designations of origin, PDO Montoro-Adamuz will have its own marquee in the Plaza de Las Tendillas in Cordoba where those taking part will be able to taste our excellent extra virgin olive oil.

This is the starting point for the “Montoro-Adamuz Route”, which passes through the streets: Sevilla, Málaga, Plaza Emilio Luque, Plaza San Juan, Valladares, Fernández Ruano, Puerta Almodóvar, Almanzor, Plaza Cardenal Salazar and Romero. Along the way the public can stop off at participating establishments and taste the best recipes prepared with extra virgin olive oil.

In addition, those who wish to do so can register in our marquee for the “Discover the origin of extra virgin olive oil” tasting, in which the four designations of origin of oil in the province of Cordoba will participate.

Undoubtedly the gastronomy of our region owes a lot to olive oil, and not just the unmistakable flavour and aroma that it gives to dishes. The extra virgin olive oil from the PDO Montoro-Adamuz is a very specific oil from the sensory viewpoint and has great aromatic complexity; being the result of a natural blend of the Picual variety and the native Nevadillo Negro.

It also provides our gastronomy with countless highly beneficial properties such as the high content of polyphenols in our oil, which make it one of the healthiest foods in our diet.

 

10 benefits of extra virgin olive oil


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“Let food be your medicine and medicine your food” (Hippocrates).

This popular quote from one of the most famous doctors in Ancient Greece could well be the slogan for PDO Montoro-Adamuz as each day new studies are published showing the healthbenefits ofextra virgin olive oil, and especially theirhigh content of polyphenols.

So today we want to summarise many of the things that, over time, we have been telling you about in this blog,listing the main benefits of extra virgin olive oil:

  1. Good for the heart

Various studies, including the PREDIMED Study, demonstrate that eating foods with a high content of polyphenols, such as extra virgin olive oil, may reduce by 30% the risk of suffering from cardiovascular illnesses (such as a heart attack or stroke), which unfortunately are the leading cause of death worldwide.

  1. Helps fight breast cancer

For some time it has been known that the incidence of breast tumours is lower in countries in the Mediterranean basin, where olive oils are an essential part of the diet. On this basis, the Multidisciplinary Group for the Study of Breast Cancer at the Autonomous University of Barcelona (UAB) prepared a study which has demonstrated that the consumption of extra virgin olive oil reduces the malignancy of breast cancer and also slows the growth of tumours.

  1. Prevents diabetes

Recently, the PREDIMED (Prevention with Mediterranean Diet) Study revealed the conclusions of a project which investigated the relationship between the Mediterranean diet and the risk of developing diabetes. The results could not have been more positive: a diet rich in extra virgin olive oil reduces the chance of developing diabetes by 40%. (More info)

  1. Improves circulation

The consumption of an extra virgin olive oilrich in polyphenols has important benefits for the circulatory system. According to a study carried out by the Lipids and Atherosclerosis Unit at the Reina Sofía Hospital, this consumption improves the levels of blood factors, reducing, among others, the risk of thrombosis. (More info)

  1. Combats ageing

Thanks to its high content of polyphenols and vitamin E, which are natural antioxidants, extra virgin olive oil contributes to preventing the damage caused by the free radicals in the body tissue, the main cause of ageing. Foods like olive oil, vegetables and red wine, rich in polyphenols, help to neutralise those free radicals.

  1. Helps to prevent Alzheimer’s

Precisely due to the action of its antioxidant agents, olive oil protects against cognitive deterioration, preventing the development of neuro-degenerative dementias and Alzheimer’s disease.

  1. Good for muscular functions

Although preliminary, the results from a recent study by the Laboratory of Biochemical Genetics at the University of Zaragoza are more than encouraging. The main conclusion is that the consumption of a 119 gram dose of extra virgin olive oileach day can improve motor and muscular behaviour. The experiment was conducted on mice but it is expected that this study can be conducted on humans, which could be a breakthrough in the fight against illnesses such as Amyotrophic Lateral Sclerosis. (More info)

  1. Good cholesterol

Oleic acid is a monounsaturated fat that lowers “bad” cholesterol (LDL, something that hinders the circulation of blood to the heartif it builds-up on the artery walls) and increases the levels of “good” cholesterol.

The good cholesterol, from high density lipoproteins (HDL), is produced naturally in our body and collects the unused cholesterol and directs it to the liver, where it is eliminated. To increase the levels of this cholesterol there is nothing better than consuming food with a high content of oleic acid, such as olive oil.

  1. Reduces hypertension

Due to its vasodilation action, the consumption of monounsaturated fats such as olive oil improves the flow of blood and therefore reduces the possibility of developing hypertension; as it regulates blood pressure.

  1. Helps our digestive system

Extra virgin olive oil contributes to the proper functioning of our digestive system, being considered as a protector against excess stomach acid. It also facilitates the absorption of calcium and magnesium.

If all the benefits of olive oil that we have just told you about don’t seem to be enough, we will give you one more: it makes all your dishes even tastier!

 

EVOO: Another step in the fight against Amyotrophic Lateral Sclerosis


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Report in Mercacei


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The latest issue of Mercacei Magazine has a special report on the 17th Montoro Olive Tree Trade Fair, in which, as you know, PDO Montoro-Adamuz has a particularly important role.

Over the six pages of this report, the publisher specialising in the olive oil industry gives a detailed description of the characteristics of the mountain olive grove which is characteristic of our PDO, situated in the municipal towns of Montoro, Adamuz, Espiel, Hornachuelos, Obejo, Villaharta, Villanueva del Rey and Villaviciosa de Córdoba.

It highlights our sustainable agricultural practices and traditional harvesting techniques which try, as many of you know, to prevent soil erosion with natural plant cover.

The report also points out the origin of the high polyphenol content of our extra virgin olive oil: “The soil and climatic conditions of the mountain olive groves, situated on acidic, poor and shallow soils, are an exception within the olive groves of southern Spain that, together with the high levels of evapotranspiration and amount of sunshine that provoke stress in the plant, lead to a high content of polyphenols in the oil”. It also adds a mention of the careful cultivation and harvesting of our fruit.

It provides an overview of the health benefits of the high content of polyphenols and antioxidant agents in our extra virgin olive oil; emphasising our work in quality certification.

The report includes an interview with our technical director, Antonio Terán, which you can read below, in which he responds to questions regarding the mountain olive grove and the industry’s prospects.

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Without a doubt this report is a big boost to our efforts to promote our extra virgin olive oil, something that is fundamental for our competitiveness in the domestic and international markets.

Mercacei is one of the leading publishing groups with the greatest prestige within the industry, involving notable collaborators and experts from the world of olive oil and winningnumerous international awards for its informative work.

Quality, the key to competitiveness


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aceiteFollowing a short harvest last season we are glad to see the figures showing what we have already handled in this season. Although unconfirmed, the figures already look much more positive than in previous years, as can be seen from the following table.

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With these figures, we expect oil sales to recover, especially in the export market, and for prices not to fall to the levels that make the business unviable, especially in our quality segment. While quality is the key to competitiveness it leads to high production costs.

Just looking at the five cooperatives from the DCOOP Group, registered in the PDO Montoro-Adamuz (Coop. Agr. Ntra Madre del Sol, Olivarera de Montoro, Coop. Oliv. Ntra. Sra. de la Merced, Olivarera del Guadiato and Coop. del Campo San Antonio Abad) we have figures of more than 80,000 tonnes of olives. This represents more than 200,000 daily wages in the harvest and an income of more than 30 million euros.

Of these figures, around 50% corresponds to the activity of the Coop. Agr. Ntra. Madre del Sol which has also obtained high quality olive fruit of an intense green, highly valued in the market due to their good stability and high content of polyphenols.

All of this has been possible thanks to the improvements made over the last two years in the reception and milling of the olives from our production cooperatives.

The quality of the oil depends not only on the quality of the fruit, but also on caring for it throughout the entire oil production process. Mishandling the olive in the field or in the mill may damage it and lower the category of the oil. Therefore, the farmer and the oil mill are key to the quality of extra virgin olive oil.

At PDO Montoro-Adamuz, therefore, one of our functions is to strengthen the structure of our cooperatives, focusing on the control and improvement of the production quality. However, another of our commitments must be promotion, in order to enhance the value of the product, guaranteeing its origin and quality.

Only with viable and structured companies will we be able to increase the value of our product, which will in turn open the door to export markets (a path that we have already begun to take and that is providing great results).

Long live the Mediterranean diet


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Today in our blog we want to highlight the results of two recent pieces of research that have come out of the PREDIMED Study, which we have already spoken about at times.

The reason for choosing these two pieces of research is that both have come to similar conclusions which are very encouraging in terms of human health: a diet rich in polyphenols, such as the Mediterranean diet (based on extra virgin olive oil) contributes to reducing mortality.

The first of these pieces of research is the one that has been coordinated by Doctor Rosa Mª Lamuela, director of the Natural Antioxidants Research Group at the Department of Pharmacy at the University of Barcelona. This has also involved researchers from Rovira i Virgili University (URV).

In this research, which forms part of the doctoral thesis of Ana Trasserra, there has been further analysis of the data provided by the PREDIMED study, which studied people aged between 55 and 80 with cardiovascular risks.

The resulting figures could not have been more positive: this researcher found that the mortality rate (due to cardiovascular diseases or otherwise) of those people who had followed a diet rich in polyphenols was much lower than among the people who had not followed a similar diet.

After her analysis, she also highlighted that certain types of polyphenols were responsible for this reduction in mortality: first we have the stilbenes, present in grape skin and concentrated in red wine; and second we have the lignans found in foods such as olives, sesame and flax seeds and whole grains.

Doctor Lamuela explained that “in other populations studied previously, the consumption of any of the foods rich in polyphenols was not sufficient in itself to reduce mortality, but in our study the consumption of polyphenols was examined more widely, coming from different food sources”. In other words, consuming a variety of types of polyphenols is the key to increasing our life expectancy.

The second study that we want to tell you about focuses specifically on the relationship between the different types of olive oil and the risk of cardiovascular disease, and has been undertaken by the same research groups, although coordinated in this case by Jordi Salas Salvadó, professor at the URV.

This study reveals that if the daily consumption of extra virgin olive oil is increased by 10 grams, mortality due to cardiovascular problems is reduced by 10%. Among the oils, extra virgin olive oil is the best quality due to having a high content of polyphenols, a feature of the oil from the PDO Montoro-Adamuz.

Without a doubt these are two good news stories that once again make us proud of our oil, one of those with the highest content of polyphenols, and make us want to say “Long live the Mediterranean diet!”, as it lengthens our lives.

 

Course on the Sensory Analysis of Extra Virgin Olive Oil


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One of the professional activities carried out in the framework of the 17th Montoro Olive Tree Trade Fair, and one of the most popular this year, was the Course on the Sensory Analysis of Extra Virgin Olive Oil.

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A group of 25 students, consisting of millers and experts from the region’s cooperatives, attended this course at the Hotel Mirador in Montoro.

curso_cata_aceite_oliva_virgen_extra_montoro_brigida_jimenezThe first day, 14th May, was led by Brígida Jiménez Herrera, director of theAndalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) in Cabra, who spoke to the participants about the organoleptic properties of extra virgin olive oil. There was then a tasting of international oils and another of the different varieties and blends of oil.

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The person responsible for running the second day of the tasting course was José María Horcas, head of the laboratory panel at DCOOP. He explained to the participants the features and characteristics of the extra virgin olive oil from the PDO Montoro-Adamuz and the DO Antequera. After his presentation the students took part in a tasting of the olive oils from those designations of origin.

3rd Technical Workshop of the PDO Montoro-Adamuz


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With the involvement of more than 200 people, the 3rd Technical Workshop of the PDO Montoro-Adamuz has been one of the highlights of the 17th Montoro Olive Tree Trade Fair (held from 14th to 17th May 2014). In this edition it focused on the values and future of extra virgin olive oil in our designation of origin.

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The first presentation in these workshops, dedicated to professionals from the olive industry, was given by the renowned Doctor Ramón Estruch from the University of Barcelona, manager and coordinator of the PREDIMED Study about the effects of the Mediterranean diet on the prevention of cardiovascular diseases. During his presentation he emphasised the conclusions of this study, which show the benefit of consuming extra virgin olive oil, making it clear that “4 or 5 tablespoons per day does not make you gain weight, but rather improves both good and bad cholesterol”.

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Moreover, Teresa Pérez Millán, manager of the Interprofesional del Aceite de Oliva organisation, stressed that the level of polyphenols in extra virgin olive oil is what provides its health benefit. In that regard, she highlighted the advantages of the oil from our designation of origin, one of the richest in polyphenols.

Additionally, Pérez Millán noted the need to promote extra virgin olive oil to tourists in order for them to “appreciate our product”, highlighting the different campaigns being carried out by the “Aceites de España” brand throughout the world.

One of the central themes of the technical workshops was undoubtedly the issue surrounding the Common Agricultural Policy (CAP) and mountain olive groves with natural difficulties, a theme that Rafael Sánchez de Puerta, chairman of the EU Olive Oil Advisory Group, addressed in his speech.

Sánchez de Puerta argued that the “CAP must have a better outlook” and said that to achieve this it will be “essential to develop the Rural Development in Andalusia programme”. As he mentioned, this programme will have a budget of 1,900 million and will be managed by the Rural Development Groups (RDG) of Andalusia, who will surely be committed to the mountain olive grove, one of the hardest hit. He continued by saying that “this type of policy, which covers the period between 2014 and 2020, could be implemented from next year”.

During his presentation, Sánchez de Puerta also emphasised the need for the involvement of companies that position our products in the international market. He stressed that two thirds of the olive grove production is already exported across the world, exceeding our main competitor, Italy. In this regard, he focussed on turning farmers into entrepreneurs through cooperatives, in order to strengthen industrialisation, commercialisation and, therefore, the growth of the industry.

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In addition to the aforementioned presentations, others were given by renowned researchers and professionals from industries related to extra virgin olive oil, such as Doctor Francisco Pérez Jiménez, from the lipids unit of the Reina Sofía Hospital in Cordoba.

Similarly, during the technical workshops, those who took part were able to enjoy a healthy breakfast based, of course, on extra virgin olive oil.

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Summary of the 17th Montoro Olive Tree Trade Fair


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Once again this year, Montoro became the epicentre of the olive oil industry thanks to the 17th Olive Tree Trade Fair, which took place from 14th to17th May.

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This is a leading event in the industry and this year 140 companies (17 from foreign countries) took part, of which 132 exhibited their products. Among the stands was the one for PDO Montoro-Adamuz, which each day during the event offered those attending a taste of our extra virgin olive oil.

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Beyond the exhibition, the 17th Olive Tree Trade Fair brought together oil experts from many different professional activities, allowing them to pool ideas, proposals and figures, generating a more profitable dialogue.

Among the conclusions reached we can highlight the one explained by Antonio Sánchez Villaverde, chairman of the Olive Tree Trade Fair Consortium, who is committed to “a system for the concentration of cooperatives that brings together all the cooperatives from the Alto Guadalquivir district and would be capable of milling 300 million kilogrammes of olives, cutting costs for the farmers, being competitive and making oil profitable”.

In terms of industrial and technological quality and innovation, this was addressed during the opening ceremony by Elena Víboras, Minister of Agriculture, Fishing and Rural Development at the Government of Andalusia, who stated that the intention of this public body is yet again to ask the national Ministry for aid that includes the traditional sloping olive grove, “the key to ensuring the viability of family farms”.

Víboras also pointed out “the olive oil potential of the province of Cordoba, which has the greatest number of Designations of Origin for olive oil in Andalusia: Montoro-Adamuz, Baena, Lucena and Priego de Córdoba”, being the second largest producer of olive oil in Andalusia and Spain.

 

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In addition to other professional activities, such as the Technical Workshops and the Tasting Course, which we will discuss in more depth in later blog posts, the 17th Olive Tree Trade Fair was the setting chosen to reward the work of the professionals in the olive oil industry with different awards.

For example we have the 8th “Pedro León Mellado” Awards for the Quality of Extra Virgin Olive Oils, whose special prize for the Best extra virgin olive oil from the DO Montoro-Adamuz, has gone to the “Nuestra Madre del Sol” Agricultural Cooperative in Adamuz.

In terms of the Diario Córdoba Montoro Olive Tree Trade Fair Awards 2014, the award for Milling Master was won by Nicolás Carrasco Majuelos, that for Innovation and Development by Pieralisisi, that for Business Initiative by Agrocor and the award for Environmental Protection by CBH Agro.

Moreover, López Garrido was named the best Export Company, Vibradores MAI the best Family Business, and Calero the best stand at the fair. It is worth noting that the award for Social Initiative has remained in Montoro, specifically with the Asociación de Comerciantes Épora (Merchants Association of Épora).

 

17th Montoro Olive Tree Trade Fair


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Next week will see a new edition of the Montoro Olive Tree Trade Fair, an essential date in the international olive oil calendar.

From 14th to 17th May 2014, the town of Montoro will yet again become the capital of extra virgin olive oil with the 17th Olive Tree Trade Fair, focusing on promoting the study of the olive grove and the latest technical advances in this industry.

Cartel XVII Feria del Olivo de Montoro 2014

Highlights among a varied programme include two events: the Course on the Sensory Analysis of Extra Virgin Olive Oil and the 3rdTechnical Workshops of the PDO Montoro-Adamuz.

The Course on the Sensory Analysis of Extra Virgin Olive Oil will take place on the 14th and 15th May 2014 in the Hotel Mirador in Montoro, and will focus on the tasting of olive oils from the designations of origin of Montoro-Adamuz and Antequera.

During the first day of this course, which will begin at 4.30pm with a presentation from Antonio Terán, technical director for our designation of origin, Brígida Jiménez Herrera, director of the Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) in Cabra, will talk to the attendees about the organoleptic properties of extra virgin olive oil. There will then be a tasting of international oils and another of the different varieties and blends of oil.

On 15th May it will be the turn of José María Horcas, head of the laboratory panel of DCOOP, whose presentation will focus on the quality of olive oil and the elements that influence this. After his presentation there will be a tasting of oils from the season from Montoro-Adamuz and Antequera.

Imagen de las I Jornadas Técnicas de la DOP Montoro-Adamuz

On that same day, in the Miguel Romero Esteo Municipal Theatre, the 3rd Technical Workshops of the PDO Montoro-Adamuz will start. This edition will focus on the values and future of extra virgin olive oil in our designation of origin.

Those responsible for opening this event, which begins at 9am, areAntonio Sánchez Villaverde, Mayor of Montoro; Francisco Terán Blanco, Chairman of the Governing Board of the PDO Montoro-Adamuz; and Ana María Romero Obrero, Director General of Quality, Agro-food Industries and Ecological Production at the Ministry of Agriculture, Fishing and Rural Development at the Government of Andalusia.

At 9.30am, Doctor Ramón Estruch will present the PREDIMED study titled “Effects of the Mediterranean Diet on the first prevention of cardiovascular disease”, which we recently told you about in this blog.

This presentation will be followed by a round table session “Benefits of olive oil and its polyphenols on health”, which will involve, in addition to Doctor Estruch, Teresa Pérez Millán, manager of the Interprofesional del Aceite de Oliva organisation, and Doctor Francisco Pérez Jiménez, from the lipids unit at the Reina Sofía Hospital in Cordoba.

To recharge the batteries so that we can continue with these intensive days, there is nothing better than a miller’s breakfast including, of course, its olive oil.

After the break it will be the turn of the Chairman of our Governing Board, Francisco Terán Blanco, who will talk to us about the “Present and future of extra virgin olive oil from the PDO Montoro-Adamuz”.

Diseño del stand de la DOP Montoro-Adamuz para la XVII Feria del Olivo de MOnt

At 12 noon the presentationtitled“The CAP from here to 2020, the mountain olive grove with natural difficulties” will be given by Rafael Sánchez Puerta, Chairman of the EU Olive Oil Advisory Group and Juan Carlos Vega Chacón, coordinator of the subsidies service at DCOOP.

The last session will be titled“New regulation for the sustainable use of plant protection products. Compulsory integrated pest management and the farm register”. Those responsible for giving this will be Pablo Soto Hermoso, Head of Service of the Provincial Delegation of Cordoba of the Ministry of Agriculture, Fishing and Rural Development at the Government of Andalusia; and Francisco Javier Merino Sierra, Director of the District Agricultural Office of Montoro at the same Ministry.

To complete our workshop we will count on the presence of Francisco Zurera Aragón, representative of Agriculture, Fishing and Rural Development at the Government of Andalusia.

However, the 17th Montoro Olive Tree Trade Fair does not end there. Over the days there will be a large number of exhibitions, contests and competitions, all to enhance the value of the cultivation of the olive grove, essential in understanding the history, economic development and day to day life of the town of Montoro, the jewel of the Alto Guadalquivir in Cordoba.

You can find the complete programme for the fair and register on its website: www.feriadelolivo.es

Extra virgin olive oil: a great ally against diabetes


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Sometime ago we told you in our blog about the study conducted by the Department of Endocrinology and Nutrition at the Carlos Haya Hospital in Malaga on the role of fat in the diet. This demonstrated, among other noteworthy results, that extra virgin olive oil from the PDO Montoro-Adamuz increased sensitivity to insulin.

Today we want to delve a little deeper into the relationship between extra virgin olive oil and the prevention of certain diseases, such as diabetes.

A new result from the PREDIMED Study (Prevention with Mediterranean Diet) has recently been published in the Annals of Internal Medicine journal, which shows that the Mediterranean diet, supplemented with extra virgin olive oil, reduces the risk of developing diabetes.

The research involved 7,447 people, of whom 3,541 did not suffer from diabetes mellitus at the time of their participation. During the almost five years for which the study lasted, they were subjected to annual analyses to check what percentage began to suffer from this disease when following a Mediterranean diet supplemented with extra virgin olive oil and the results could not have been better: extra virgin olive oil reduces the risk of developing diabetes by 40%.

The coordinator of this study, Doctor Ramón Estruch, acknowledges that, although positive results were expected, the great power of extra virgin olive oil to prevent cardiovascular diseases, in this case diabetes, has been a complete surprise.

So much so that a new study, the PREDIMED Plus, has already been planned, through which the possible beneficial effects of extra virgin olive oil in treating people who are obese and overweight will be looked at in more depth.

If the result is positive it would finally banish the idea that extra virgin olive oil “makes people gain weight”, as is commonly thought. According to Doctor Estruch, the aim is to “demonstrate that a well-balanced diet, which includes extra virgin olive oil, can help people to lose weight and partially prevent the appearance of complications such as heart attacks or strokes”.

He also aims to conduct another study to determine whether following the Mediterranean diet supplemented with extra virgin olive oil can also contribute to preventing the appearance of certain types of cancer.

With figures as positive as these, we cannot be prouder of contributing to the promotion of such a healthy food as the extra virgin olive oil from the PDO Montoro-Adamuz.

 

4th Edition of the “Botijuela”


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Miller’s breakfast on Andalusia Day: a very healthy tradition


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The consumption of polyphenols reduces mortality by 30%


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For the first time, a scientific study has associated the high consumption of polyphenols with a 30% reduction in mortality in a population aged over 65. The paper, published in the Journal of Nutrition, is the first to assess the total intake of dietary polyphenols through a nutritional biomarker and not through a questionnaire regarding the eating habits of the population studied. The research is produced by Cristina Andrés Lacueva, Montserrat Rabassa and Mireia Urpí Sardà, from the Department of Nutrition and Bromatology at the University of Barcelona; by Raúl Zamora Ros (ICO-IDIBELL), and by the experts Antonio Cherubini (Italian National Research Centre on Ageing, INRCA), Stefania Bandinelli (Azienda Sanitaria di Firenze, Italy) and Luigi Ferrucci (National Institute on Aging, United States).

Source:

http://www.ub.edu/web/ub/es/menu_eines/noticies/2013/10/020.html?

Article reference:
Zamora Ros, R.; Rabassa, M.; Cherubini, A.; Urpí Sardà, M.; Bandinelli, S.; Ferrucci, L.; Andrés Lacueva, C. «High concentrations of a urinary biomarker of polyphenol intake are associated with decreased mortality in older adults». Journal of Nutrition, June 2013. PMID: 23803472

 

 

 

Oil from the PDO Montoro-Adamuz begins to be exported to Japan


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It has been introduced, through the ALISA brand from the company Hojiblanca S.C.A, into the supermarkets of the AEON Group, the leading chain of Japanese hypermarkets.

The oil has been packaged in the facilities owned by the Hojiblanca Group in Villarubia (Cordoba) which is the main operator for the Designation of Origin. It is being used for a promotion that is going to be run in various supermarkets in this island nation in East Asia, small steps towards the exports that we hope to consolidate next season.

Japan, China and Brazil have seen the highest growth in olive oil and olive-pomace imports during the first six months of the 2012/13 season (October 2012-April 2013), with increases of 27%, 19% and 14% respectively, as recorded by the International Olive Council.

The high content of natural polyphenols in the Extra Virgin Olive Oils from the Protected Designation of Origin Montoro-Adamuzis helping to open up new health-conscious markets such as China, Japan and the United States, which may be the next destination for the oil from the PDO Montoro-Adamuz.

The natural polyphenols in our oil can reach up to 2500 mg/kg, representing ten times more antioxidants than the minimum daily consumption recommended by the European Union. In addition, its high levels of oleic acid (>78%) and its vitamin E content make this product a natural option which is good for your overall health.

 

Designation Montoro-Adamuz exports EVOO to China


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The first bottles from the PDO Montoro-Adamuz destined for the Asian country are being packaged at the facilities of the Hojiblanca Group in Villarubia (Cordoba). Around 100,000 kg of Extra Virgin Olive Oilof the OLIO brand will be packaged throughout 2013, the first steps towards the exporting that we hope to see consolidated over time.

Olive oil, as the main element of the Mediterranean Diet, is gaining prestige every day as a healthy food and is conquering new markets thanks to publications such as the PREDIMED study, the trial with the greatest scope and conducted on nutrition in Spain over a period of 10 years. It has had a big impact in the media worldwide and concludes that a Mediterranean Diet enriched with extra virgin olive oil reduces the risk of suffering from cardiovascular diseases by 30%.

Thanks to the research conducted by the Protected Designation of Origin Montoro-Adamuz over the last five seasons, it has been possible to demonstrate the high content of natural polyphenols in its oils. This makes them very healthy and stable, which is helping to open new markets outside Spain. Product promotion is going to begin in countries such as the United States and Japan, both very health conscious, and we hope to have some more good news soon.

This is recognition of the good work of the farmers and cooperatives in the district. Each year they strive to improve the quality of their production and, with the help of the PDO Montoro-Adamuz, intend to promote the virtues of the oil, for the expansion of their markets and to help them increase the competitiveness of the mountain olive groves of Montoro-Adamuz.

The team from the PREDIMED Study publishes new results


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The team from the PREDIMED Study publishes new results in the Journal of Neurology, Neurosurgery and Psychiatry.

The consumption of a Mediterranean diet enriched with extra virgin olive oil helps to prevent mental decline in old age

  • The research, led by the University of Navarre, has been developed over the last six and a half years and 552 people aged between 55 and 80 years have participated.
  • The study, which began in 2003, has involved the collaboration of the Communal Olive Grower Heritage Foundation (Fundación Patrimonio Comunal Olivarero), which has provided the extra virgin oils used in the diet of the people taking part in the study

Madrid 21-05-2013. The PREDIMED Study (Prevention with Mediterranean Diet) is a true gold mine for Spanish science. It has already shown that the consumption of a Mediterranean diet rich in olive oils or nuts prevents cardiovascular diseases and now it is time to look at its effects on mental health in old age.

The Journal of Neurology, Neurosurgery and Psychiatry has published an article which analyses the results in this new area of research using PREDIMED, led in this case by the University of Navarre in collaboration with Primary Care centres from the Navarre Health Service. It has assessed the effects of this diet on the mental capacity of a selected group of participants in the PREDIMED Study. The team, led by Professor Miguel Ángel Martínez, has worked with a sample of 522 people from the Autonomous Community of Navarre who have been monitored over six and a half years. The participants in the study, aged between 55 and 80, were randomly assigned to three groups. The first was given a Mediterranean diet rich in extra virgin olive oil. The second was given a Mediterranean diet complemented with nuts, while the control group, the third, was given a diet low in fats, of the type usually prescribed to people at risk from a cardiovascular disease.

 

Miguel Ángel Martínez, Professor of Preventative Medicine and Public Health at the University of Navarre

“What has happened over the six and a half years of monitoring? Well, cognitive functioning, cognitive performance that is assessed with some standardised tests (Mini-mental Test and Clock Drawing Test), were significantly better in the two Mediterranean diet groups, especially in the group with the Mediterranean diet with extra virgin olive oil, if we compare it with the group of people who have followed a low-fat diet”. Doctor Martínez explains that cognitive impairment is measured with tests designed to determine the capacity for memorising, orientation or the ability to calculate, fundamentally in older people.
This data must still be completed, in such a way that “in the coming months we will probably have information on how many participants have developed Alzheimer’s disease and how many dementia, and it is foreseeable that we will have very solid proof that Alzheimer’s disease can be prevented with extra virgin olive oil and the Mediterranean diet”.

 

Doctor Martínez during the presentation given at the 1st Medical Conference Olive Oil, Nutrition and Health organised by the Interprofesional del Aceite de Oliva organisation

It is clear that this data merely confirms the results from many research projects that have spent years working on the effects of olive oil on health. “It has been shown that extra virgin olive oil contains a molecule, oleocanthal, which produces a beneficial effect on the cerebral beta-amyloid, promoting its elimination. A lot of beta-amyloid accumulates in the brains of patients with Alzheimer’s. So, when a person consumes extra virgin olive oil, that molecule, the oleocanthal, removes the beta-amyloid from the brain, and this is a mechanism, among others, through which it could have the beneficial effect now found in this trial”.

Source: Interprofesional del Aceite de Oliva Español

For more information: www.interprofesionaldelaceitedeoliva.com

 

Extra virgin olive oil in non-refillable packaging will be compulsory in the hospitality industry


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Non-refillable packaging in the hospitality industry will benefit the production of high quality olive oil.

This initiative is very important as it will fundamentally benefit those producers and packagers committed to quality. In fact, with all the packaging correctly labelled the consumer will have more opportunity to compare some brands with others and, in such comparisons, the best value for money will always come out the winner.

The requirement for oil packaging to be labelled and non-refillable is very important in terms of protecting the image of this product, as the anonymous oil dispensers used today in many hospitality establishments are not suitable for continuous use and re-filling, which harms the olive oil. This regulatory change is going to help extra virgin olive oil to achieve a prestige similar to that already achieved by wine, as the hospitality industry is going to influence the consumption of this product. The consumers will discover different brands and types of olive oil through consuming them in restaurants or hotels and if the product they have tasted is to their liking they will then consume it at home.

Additionally, this regulatory change will encourage bar and restaurant owners to offer different extra virgin olive oils for breakfast, salads or starters, which will increase the advisory role of the Horeca sector. Moreover, the fact that the oil is going to be supplied in single-use containers does not mean that the final bill paid by the customer in a hospitality establishment will be larger, as oil represents a very small percentage of costs for the owner.

 

PDO Montoro-Adamuz Oil and Health Video


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We have recently made a corporate video entitled “PDO Montoro-Adamuz oil, Source of Health”.Benefits of Extra Virgin Olive Oil and its Polyphenols. We have included a short introduction about the extra virgin olive oils from the PDO Montoro-Adamuz with some beautiful images of the area’s mountain olive groves and the mission of the Governing Board. It includes the conclusions from the Workshops on Oil and Health from the PDO Montoro-Adamuz, where Doctor Manuel Brenes from the Institute of Fats and Fat Derivatives, Doctor Fernando López Segura from the lipids unit at the Reina Sofía Hospital and Doctor Montserrat Fito from the Hospital del Mar in Barcelona discuss the conclusions from their respective work. We offer you a link so that you can enjoy it.

https://www.youtube.com/watch?v=Ly-pUDBNK8M