Originally the only way to judge olive oil was by tasting it. This was often done by a single person and the process was very subjective. Tasting is still very important but you cannot taste the acidity in olive oil as you can with lemons or vinegar. The only way you can taste the acidity […]
One of the key objectives of the International Olive Oil Council is to broadcast the nutritional and dietary advantages of olive oil. How the IOOC disseminates the conclusions of scientific research into the effects of olive oil consumption on health is to organise international scientific seminars, conferences or symposiums. One such event was MEDIET 2004, […]
Of all the olive producing countries Greece is renowned for the quality of their olives and along with olive oil it is the countries national product. When you consider that there are 160,000,000 olive trees in Greece it makes you wonder if there is any room for people to live. Greeks consumes 22 kilos of […]
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