New Extra Virgin Olive Oil Savantes tasting program dates - Melbourne (July 2013) and New York (August 2013) registrations open! Click here for more information...
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Olive Business News - December 18th 2010
The Olive Business News
|News from www.olivebusiness.com and www.savantes.com - 18 December 2010|
In this edition of the Olive Business News
All the best for the festive season!
All of us here at Extra Virgin Olive Oil Savantes and Olive Business would like to wish you and your families all the best for the festive season, and a prosperous 2011!
Latest Article: Health Attributes of Olive Oil
The Savantes programme, while concentrating on the taste and flavour of olive oil, has important sessions discussing the health attributes. Many of the taste and flavour characteristics are good indicators of the level of the ‘health chemistry’ of extra virgin olive oils.
‘You are what you eat’ goes the saying. Perhaps this is better stated as ‘You are what you ingest’.
The human body is a complex organism which is kept alive by what we ingest. Some of this is voluntary through eating and drinking, some of it involuntary like the intake of air and the absorption of the sun’s rays and other compounds through the skin.
Pretty well everything we ingest has an impact on our health.
Those of us who are involved with olive oil need to know the basics of health benefits of olive oil and how to encourage consumers to gain the benefits by using olive oil. We need this information in a form we can pass on to consumers who in general have less scientific knowledge than we do.
Health attributes of olive oil
There are thousands of technical papers on the influence that olive oil has on the human body. Almost every day there are more as scientists unravel the genetic control of our physiological activities.
The chemistry of extra virgin olive oil is complex, however its components can be divided into the saponifiable fraction and the insaponifiable fraction. Basically this means that the saponifiable fraction turns into soap if treated with sodium hydroxide, and the rest (insaponifiable) doesn’t.
Previous Article: Taste and Flavour
An important element of the Savantes programme is about describing taste and flavour of extra virgin olive oils from all over the world. To do this we need to understand the biological basis and process of tasting.
Most functions to do with the human body can now be described to a large extent in scientific terms, down to the particular interactions taking place at cellular, molecular and even more detailed levels. This is a necessity if we are to understand how taste and smell work so we can describe them and ultimately manipulate them.
In the case of smell, the efforts to develop an electronic nose to function as a substitute for the human nose are well advanced. There is now talk about substituting tasting panels with electronic tests for olive oil defects and intensity. In fact we already use polyphenol levels as an indicator of intensity and Free Fatty Acid and Peroxide levels to indicate the quality of an olive oil.
Full Seville 2011 Extra Virgin Olive Oil Savantes Programme
The early booking discount is available for 2 more weeks - book before December 31st and take advantage of the reduced rate!
The detailed 2011 Extra Virgin Olive Oil Savantes programme is now available on the Savantes website. The three day olive oil tasting and assessment course will be held in Seville from March 16th to 18th, and will be presented by International Extra Virgin Olive OIl Expert Judy Ridgway, and Savantes founder Simon Field.
An early booking discount is available. Click here to see the full course programme.
Savantes Member's Area
Participants in the Extra Virgin Olive Oil Savantes or Table Olive Savantes programmes can now access the member's area of the site, which includes articles, presentation and other useful information. Please email email@example.com for more information!
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