Since the EU 432/2012 health claim regulation a new category of extra virgin olive oil (EVOO) was created. This new category was based on the concentration of polyphenols in EVOO. It is simply referred to as high phenolic EVOO. For the last four years Greek “bureaucrats some short sighted “scientists”, and “researchers”, and many of
The Hellenic Republic Reinvents Olive Oil Why organoleptic competitions alone cannot determine the best olive oils. Olive oil competitions are increasing in number along with organoleptic courses, educational programs and seminars geared to supporting this burgeoning industry. But are these highly commercialized and highly publicized events along with organoleptic seminars the way to discover the
