New Extra Virgin Olive Oil Savantes tasting program dates - Melbourne (July 2013) and New York (August 2013) registrations open! Click here for more information...
Olive Business News - December 31st 2010
The Olive Business News
|News from www.olivebusiness.com and www.savantes.com - 31st December 2010|
In this edition of the Olive Business News
Happy New Year!
All of us here at Extra Virgin Olive Oil Savantes and Olive Business would like to wish you and your families a very Happy New Year and a prosperous 2011!
New Article: Cooking and Health Attributes of Olive Oil Compared with Other Vegetable Oils
Savantes covers all aspects of the taste and uses of extra virgin and other olive oils.
Often when asking consumers about the use of other vegetable oils in preference to olive oil they justify their choice by repeating advertising claims of well promoted oils such as rice bran oil.
Analysis of comparative smoke points and health benefits shows that some of these claims are questionable, if not downright wrong.
Cooking and Health Attributes of Olive Oil Compared with Other Vegetable Oils
The second issue with regard to selecting which vegetable oil to use in cooking revolves around the health benefits derived from the fatty acid composition.
Olive oil has 70-80% oleic acid which is a monounsaturated fat, and 8-10% polyunsaturated fats. On the other hand most other vegetable oils contain less monounsaturated fats and more polyunsaturated fats. Fats derived from animals have a high level of saturated fats.
The main saturated fats in olive oil are myristic, palmitic and stearic, The main. monounsaturated fat is oleic and polyunsaturated fats are linoleic and linolenic.
The ratio of the different degrees of saturation are important from both a health and cooking perspective.
Previous 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.
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 until the end of this weekend. 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!
Olive Business and Savantes - Facebook and Twitter!
|Follow Olive Business on Twitter - Click Here!|
|Not interested any more and would like to Unsubscribe?|