There was good attendance at the training workshop held on Friday 18th May at the 16th Montoro Olive Tree Trade Fair, organised by the Governing Board of the PDO Montoro-Adamuz and titled“Oil and Health”, in which people could taste the qualities of these magnificent oils with the typical “hoyo de aceite”, bread hollowed out and filled with olive oil.

The workshops began with a presentation by Dr Manuel Brenes from the Institute of Fats and Fat Derivatives in Seville, who presented the projects carried out with the oils from Montoro-Adamuz during the last three seasons. These have revealed the great stability and high content of polyphenols of the oils from the district, with values higher than 1,200 mg/Kg, double or even triple the figure for other oils, thanks to the soil and climatic conditions of the area and the native Nevadillo Negro variety.

Next, Fernando Lopez Segura from the Lipids Unit at Reina Sofía and Dr. Monserrat Fitófrom the Research Institute at Hospital del Mar gave a presentation on the projects carried out with the EUROLIVE study and PREDIMED which demonstrate the health benefits of consuming extra virgin olive oil, thanks mainly to the phenolic compounds that are natural antioxidant agents. This will allow the message about the protective effect of extra virgin olive oil “rich in polyphenols” to be included on product labels, together with the recommendation for daily consumption so that the protection is effective.

Finally, the workshop was closed by Mrs. Celia Jiménez, Head Chef at the Catering School in Cordoba, who explained the virtues of Montoro-Adamuz Oil in cooking, even for its use in frying thanks to its great stability at high temperatures.