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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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Aceite de oliva virgen extra - Imagen: m_bartosch

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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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.

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

 

The House of Traditions (Casa de las Tradiciones): thematic space and point of sale for oils from the PDO Montoro-Adamuz


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The PDO Montoro-Adamuz has collaborated in the opening of the Casa de las Tradiciones, located in the neighbourhood of San Basilio, which offers a thematic space dedicated to extra virgin olive oil. Here people can enjoy a cultural and informative visit to learn about the world of extra virgin olive oil and visitors to the Cordoban capital can purchase oils from PDO Montoro-Adamuz.

The Casa de las Tradiciones will offer guided visits around its establishment which will contain an explanation of the beneficial effects of extra virgin olive oil from the PDO Montoro-Adamuz on our health, the different varieties of olives and oils, which oil is richest in polyphenols, what a mountain olive grove is, etc.

3rd Edition of the “Botijuela”


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Technical Workshops from the PDO Montoro-Adamuz

For the third year, the PDO Montoro-Adamuz collaborated in organising the “Botijuela” fiesta, a traditional celebration that takes place at the end of the olive season and involves the owner of the farm inviting all his workers to a party. This festival was dying out over time but Adamuz council is trying to restoreits popularity with the collaboration of the PDO Montoro-Adamuz and all the farmers in the region.

Events began at 11 am with an invitation to a miller’s breakfast offered by the PDO Montoro-Adamuz and involving bread, cod and olives. Next there was a conference about the health benefits of consuming extra virgin olive oil from the mountain.

 

The technical workshops organised by the PDO Montoro-Adamuz focused on the papers based on the PREDIMED study published in “The New England Journal of Medicine”, renowned among professionals as the best medicine journal in the world. This study has perhaps been the greatest contribution by our country to the world of health and has had a global impact on the health benefits of extra virgin olive oil and its polyphenols.

The paper demonstrates that the continuous consumption of extra virgin oil maintains optimum levels of antioxidant substances in the body and encourages the presence of “good” cholesterol at the expense of “bad”. In short,not only does it say that it lowers cholesterol, it demonstrates that it leads to fewer heart attacks, less congestion in the arteries and fewer deaths. It finds that with a diet rich in extra virgin olive oil, the risk of suffering from cardiovascular disease is reduced by 30%.

The workshop continued with María Dolores Peña, Laboratory Director at the Communal Olive Growers Heritage, who spoke about the physical-chemical characteristics and quality of the oils from this designation of origin. To conclude, an introduction to sensory analysis and an organoleptic tasting was organised as part of these workshops.

People could also enjoy traditional workshops, an exhibition of furniture made from olive wood, creams made from olive oil and donkey rides.The celebration ended with traditional songs and dances from the Cordoban Sierra Morena, as well as a performance from a local flamenco group.

 

Oil from the PDO Montoro-Adamuz, a source of health


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Benefits of Extra Virgin Olive Oil and its Polyphenols

The Protected Designation of Origin Montoro-Adamuz covers 55,000 hectares of olive groves situated in the Cordoban Sierra Morena. This hundred-year-old olive grove is famous for its quality and the great stability of its oils. Thanks to their high polyphenol content they have enjoyed historical prestige since time immemorial.

In Roman Times its oil was sent to Rome as part of what were then known as “oils from Baetica”, Baetica being one of the Roman regions. It was transported by water, along the Guadalquivir River. The oil mills of the Sierra de Adamuz y Montoro Mountain Range, which used beam presses and had their heyday in the nineteenth century, are one of the greatest industrial archaeological assets in the province of Cordoba.

The Sierra Morena olive grove is found in a practically unique location, in which the olive groves are integrated into a natural environment that has been excellently preserved through sustainable agricultural practices and using cultivation techniques that are traditional and environmentally-friendly as they try to prevent soil erosion with natural plant cover.

The Governing Board of the Designation of Origin is the Certification Body that is responsible for ensuring that the Montoro-Adamuz oil complies with all the quality requirements established in its Terms and Conditions Document.The olives can only come from olive groves located in the production area using sustainable cultivation practices and only from authorised varieties of olive.The oil can only be produced in authorised mills and under the most precise control of the beating temperatures, its natural decanting and its storage.The product must also be subjected to the strictest physical-chemical controls in accredited laboratories, with levels of polyphenols higher than 700, and reach a fruitiness greater than 4 in the organoleptic tasting chart.These requirements produce extra virgin olive oils of the highest quality, which will be sent to the market with the guarantee of their origin, endorsed by the logo from the Governing Board, exclusively in glass or tin containers that ensure its perfect state of preservation.

The oils from Montoro-Adamuz, produced from the Picual variety and the native Nevadillo Negro, are oils of great complexity from a sensory viewpoint and in terms of their aroma. Their positive attributes are the aromas of intense olive fruitiness and high green leaf, resulting in a delicious stock that is ideal for dressing salads and being drizzled onto toast as this reveals the “fruity” and “green leaf” attributes with the greatest intensity.They have lots of body, bitterness and sharpness, positive attributes that give them a sensory balance and a characteristic flavour. These come from the high content of polyphenols and natural antioxidant agents which act on the free radicals that lead to ageing.

Olive oil, as the main element of the Mediterranean Diet, gains prestige every day as a healthy food. Many scientific studies have found that a balanced diet rich in extra virgin olive oil reduces the risk of cardiovascular problems, lowers cholesterol, helps the functioning of the digestive system, fights diseases such as Alzheimer’s due to the presence of antioxidants, has excellent properties for bone development in infants and older people and potentially could have benefits in terms of preventing certain types of cancer.

In the workshops about “Oil and Health” held at the 16th Montoro Olive Tree Trade Fair, Dr. Manual Brenes from the Institute of Fats and Fat Derivatives in Seville presented the projects that have tried to demonstrate the antimicrobial activity of olive oil against pathogenic micro-organisms that cause food poisoning and against the bacteria that cause stomach ulcers and even the development of certain types of cancer.”Oils from Montoro-Adamuz were used in these studies, which demonstrated their bactericidal effect, even leading to the eradication of those pathogens”.

Dr. Brenes also presented the projects carried out over the last three seasons which have demonstrated “the high quantity of polyphenols in the oils from Montoro-Adamuz, with more than 1000 mg/Kg compared to other single variety oils whose average is around 400 mg/Kg”, or in other words “the levels of phenolic compounds in the oils from the Designation of Origin Montoro-Adamuz are triple the parameters of other oils”.

Fernando Lopez Segura from the Lipids Unit at the Reina Sofía Hospital in Cordoba explained the so-called Metabolic Syndrome or Obesity, a 21st century disease affecting around a third of the population.According to Dr. López, “In the past humans died from infections, violent death and hunger. However, in the past 60 or 70 years a new 21st century epidemic has appeared, namely atherosclerosis, the current cause of death for 40% of the population”.Cholesterol depends on your diet, differentiating within total cholesterol between LDL or “bad cholesterol”, HDL or “good cholesterol” and triglycerides.He says that “good cholesterol is the healthiest characteristic that a human being can have, it is capable of actually curing atherosclerosis, eliminating the bad cholesterol”

Therefore, the healthiest fat is olive oil, as the oleic acid is a mono-unsaturated fat that lowers “bad” cholesterol and increases “good” cholesterol.He also says that “the most beneficial food for someone with diabetes is olive oil, as its consumption reduces insulin requirements”

Dr. Montserrat Fitó from the Hospital del Mar explained the benefits of olive oil and its phenolic compounds, within the Mediterranean Diet, that make Spain one of the countries with the lowest mortality rate from heart attacks.She highlighted the studies conducted using the PREDIMED Study, and explained that “the beneficial effects of the Mediterranean diet have been attributed to its richness in antioxidants, phenolic compounds that prevent the oxidation of LDL particles, or bad cholesterol”

She shared the results from the European EUROLIVE study which demonstrates that “all olive oils increase good cholesterol, reduce triglycerides and DNA oxidation parameters” and that “the greater the content of phenolic compounds, the greater the increase in good cholesterol and reduction in bad cholesterol”.

These studies were published in February 2013 in “The New England Journal of Medicine”, renowned among professionals as the best medicine journal in the world. They have possibly been the greatest contribution from our country to the world of health.

The project demonstrates that the continuous consumption of extra virgin olive oil keeps the optimum levels of antioxidant substances in the body (which prevent the ageing of internal tissues, keeping the circulatory system healthier and reducing the possibility of microlesions which may lead to cancer in the organs) and encourages the presence of “good” cholesterol at the expense of”bad”, so that veins and arteries do not become blocked (which causes high blood pressure and the possibility of clots leading to strokes and heart attacks).In short,it does not only say that it lowers cholesterol, it demonstrates that it leads to fewer heart attacks, less congestion in arteries and fewer deaths.

Demonstrating these results is very difficult and in fact the best newspaper in the world, the New York Times (NYT), has understood the importance of the project run by the Spanish specialists, led by Doctor Ramón Estruch from the Hospital Clínico in Barcelona.The project is, according to the NYT, massive and demonstrates that extra virgin olive oil reduces the risk of suffering from significant artery problems by 30%, a percentage that is equal to, if not greater than, that achieved by most medication that has been used so far in primary prevention.

We are sure that medicine will speak of the world before and after Predimed (as the project has been called). This is because although the association between the Mediterranean diet, including olive oil, and health has been analysed for a long time, never before has this link been categorically proven with an extensive study monitoring the benefits of these foods.

Moreover, few research projects are stopped earlier than planned because it is considered, with the data that is appearing, that the people assigned to the control group cannot ethically be kept without the benefits provided by the substance being studied. The Predimed had to be suspended ahead of time precisely because of that reason.

Today, extra virgin olive oil is accepted, recognised and recommended by the entire scientific community as a source of health benefits and recently the European Food Safety Agency has included it among the declarations of healthy foods. This makes the oils from the Designation of Origin Montoro-Adamuz the most beneficial to health, thanks to their high content of phenolic compounds.

Global impact of the health benefits of Extra Virgin Olive Oil and its polyphenols


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A diet rich in extra virgin olive oil reduces the risk of suffering from cardiovascular diseases by 30%.

This has gone largely unnoticed in the Spanish media. What has possibly been the greatest contribution from our country to the world of health has taken up very little space in the national press. Few media organisations have reported a study published early this Monday on the website of “The New England Journal of Medicine” which demonstrates the significance of supplements of olive oil and nuts- together with a typically Mediterranean diet– in preventing severe cardiovascular problems in people with risk factors for atherosclerotic disease.

The results from the PREDIMED study have been published in “The New England Journal of Medicine”, renowned among professionals as the best medical journal in the world. This study has possibly been the greatest contribution from our country to the world of health.

The project demonstrates that the continuous consumption of extra virgin olive oil keeps the optimum levels of antioxidant substances in the body (which prevent the ageing of the internal tissues, keeping the circulatory system healthier and reducing the possibility of microlesions which may lead to cancer in any organ) and encourages the presence of “good” cholesterol at the expense of”bad”, so that veins and arteries do not become blocked (which causes high blood pressure and the possibility of clots leading to strokes and heart attacks). In short,it does not only say that it lowers cholesterol, it demonstrates that it leads to fewer heart attacks, less congestion in arteries and fewer deaths.

Demonstrating these results is very difficult and in fact the best newspaper in the world, the New York Times (NYT), has understood the importance of the project run by the Spanish specialists, led by Doctor Ramón Estruch from the Hospital Clínico in Barcelona.The project is, according to the NYT, massive and demonstrates that extra virgin olive oil reduces the risk of suffering from significant artery problems by 30%, a percentage that is equal to, if not greater than, that achieved by most medication that has been used so far in primary prevention.

We are sure that medicine will speak of the world before and after Predimed (as the project has been called). This is because although the association between the Mediterranean diet, including olive oil, and health has been analysed for a long time, never before has this link been categorically proven with an extensive study monitoring the benefits of these foods.

Moreover, few research projects are stopped earlier than planned because it is considered, with the data that is appearing, that the people assigned to the control group cannot ethically be kept without the benefits provided by the substance being studied. The Predimed had to be suspended ahead of time precisely because of that reason.

 

Participation of the PDO in the 16th Montoro Olive Tree Trade Fair.


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We will of course be taking part again in the Montoro Olive Tree Trade Fair between 16th and 19th May.

You are invited to visit our stand where you will be able to taste the best oils from the district of the PDO Montoro-Adamuz. In addition, we have also organised a series of activities for this olive and oil fair:

Have a great fair everyone, we will see you there.