Decision of the Organising Committee of the 5th Andalusian Technical Workshops on the Sustainability of the Environment
Mr. Antonio Terán Pérez Technical Director of the Governing Board Bujalance, 22 April 2011 Subject: Decision of the Organising Committee of the 5th Andalusian Technical Workshops on Sustainability in the Environment on the award for “Promoting the Sustainability of the … Continue reading
The Protected Designation of Origin Montoro-Adamuz is among Europe’s highest quality foods
Brussels approves the inclusion of olive oil from the protected designation of origin Montoro-Adamuz among Europe’s high quality foods. It covers 55,000 hectares of olive groves situated in the Cordoban Sierra Morena. This hundred-year-old olive grove is famous for its … Continue reading
Visit from the Intergenerational Chair at the University of Cordoba to the headquarters of the DO Montoro-Adamuz
Training workshop from the DO Montoro-Adamuz Qualities of EVOO from DO Montoro-Adamuz Miller’s Breakfast with EVOO Final visit to the Cooperative Ntra. Madre del Sol
The Regional Government wants Andalusia to be a world leader in olive oil
La consejera de Agricultura y Pesca de la Junta de Andalucía, Clara Aguilera, ha asegurado hoy que el Gobierno regional trabajará para impedir, “en la medida de lo posible”, la atomización del sector oleícola, porque esa tendencia no contribuye a … Continue reading
Aguilera encourages the winners of the Hojiblanca awards to continue in their commitment to joining together and providing quality
The Minister of Agriculture and Fishing, Clara Aguilera, presided over the ceremony for the Hojiblanca Awards and the award for the Protected Designation of Origin (PDO) ‘Antequera’ and took advantage of the occasion to encourage the winners to “continue with … Continue reading
Polyphenols in olive oil
A study from the Reina Sofía Hospital describes the anti-thrombotic properties of olive oil.
The oil from Montoro-Adamuz, richer in natural antioxidants.
In this study, polyphenol values have been obtained which are more than double those in oils made from a single variety, namely Picual. This is thanks to the native Nevadillo Negro variety and the soil and climate conditions. Adamuz, 3 … Continue reading