Spain’s Ministry of Agriculture, Livestock and the Environment has teamed up with the organization Ibercaja y Zeytum Servicios Oleotécnicos to create an olive oil educational program aimed at raising awareness about the benefits of olive oil.
The first course, which will run from January to May at the Centro Cultural de Ibercaja, consists of five theoretical and practical sessions. Each session allows students to discover the different benefits, aromas and flavors of the main varieties of olive oil through a process of comprehensive sensory analysis.
While the course is open to the general public, olive oil producers, chefs and others who work closely with the product are particularly encouraged to sign up.
Session titles will include “Introduction to Oilve Oil,” “Defects and Benefits of Olive Oil,” and “Major Oils of Spain.”
Particular emphasis will be placed on olive oils from Spain’s La Rioja province where olive oil production has grown significantly in recent years. La Rioja currently produces 500,000 liters annually and is home to 45 internationally recognized brands.
“It’s a region known for its small-scale, artisanal production,” Luis Javier Rodríguez Moroy, president of La Rioja Academy of Gastronomy told La Rioja.
The course will conclude with a special tasting event and benefit “Cocina Económica” to be held June 1. The organization Ibercaja Social Work will provide a quart of oil for every euro raised, with all proceeds being donated to charity.
Related Articles
Nov. 12, 2024
Olive Leaf Moth Threatens Brazilian Crops: Researchers Seek Solutions
Brazilian researchers have discovered a dual solution to combat the olive leaf moth: a new eco-friendly insecticide and the strategic use of local wasp species as natural predators.
Jul. 23, 2024
Fustiness, Rancidity Are the Most Common Defects in World Competition Submissions
Defects prevent olive oil from qualifying as an extra virgin, while diminishing its taste and health benefits.
Jun. 25, 2024
WHO Reports Hundreds of Thousands of Annual Deaths in Europe Linked to Ultra-Processed Foods
The World Health Organization accused the food and beverage industry of spreading misinformation and lobbying against public health initiatives.
Apr. 16, 2024
Researchers Investigate Solar Panel and Olive Grove Synergies
Solar panels between rows of high-density olive groves generate electricity with minimal impact on yields.
Apr. 3, 2024
Uruguay to Host Conference on Olive Oil Sector Research, Innovation
Scientists, producers and officials will meet in Uruguay in November to discuss the challenges and opportunities for South America’s olive oil sector.
Jun. 2, 2024
37 Complete Olive Oil Times Sommelier Program in New York
Attendees from around the world will apply fresh knowledge on olive oil production, health benefits, culinary applications and more to their businesses and projects.
Jan. 15, 2024
Oleocanthal: Behind the Health Benefits of Olive Oil's Famous Phenol
Found solely in extra virgin olive oil, oleocanthal demonstrates potent anti-inflammatory properties and has been linked to beneficial impacts on cancer and dementia.
Apr. 9, 2024
Processed Foods Associated with Negative Health Outcomes, Study Finds
Consumption of ultra-processed foods was associated with a greater risk of more than 30 negative health outcomes.