ARISTOIL Interreg MED Programme presents High phenolic EVOO on the world stage at SIAL Paris 2018.
High phenolic EVOO is the most exciting thing happening in olive oil these days. It was brought to SIAL Paris as part of the ARISTOIL Interreg MED programme; a 3 year 5 country (Greece, Cyprus, Croatia, Italy and Spain) EU programme to study and support high phenolic EVOO production in order to help create a more economically viable olive grove management and production, increase competitiveness and bring much needed transparency to the world of olive oil.
High phenolic EVOO means: It not only conforms to the EU 432/2012 health claim regulation for polyphenols but surpasses it.
Welcome to high phenolic EVOO
We received a great deal of attention from buyers interested about the health benefits of high phenolic EVOO. The future of olive oil looks bright. No longer do we have to blindly trust the olive oil based on its packaging, or awards for taste. Now we can buy with confidence knowing exactly what’s in the EVOO.
Hundreds of visitors passed by the ARISTOIL stand each day, receiving information from project partner representatives, as well as producers, trying olive oil samples of affiliated producers and discussing the parameters of the project. Two of the most important aims being the acquisition of experience in promoting the project and representing the affiliated producers in an international framework, as well as receiving feedback, were achieved, in addition to the publicity and communication. Production methods and scientific findings were discussed extensively between exhibitors of the olive oil sector, visitors and partners, which led to new insights and ideas, with implications for the following phases of the project.
For example, new possibilities for the introduction of agricultural biodiversity, new techniques in quality control and monitoring, as well as olive oil promotion through ecotourism were some of the subjects in the forefront of discussions.
ARISTOIL partners had the opportunity to present EVOO with high polyphenol concentration as a product with health benefits for the first time in the international food industry, as well as disseminate the findings of the study phase of the project to distributors, producers, researchers, marketing executives, the press and consumers. In addition, the participating producers from Greece, and Croatia had an opportunity to travel to an international exhibition and make their products known, claiming a place in the market for themselves
and their fellow producers who could not be in the exhibition in person, but were represented through the project and their products. Such an international and high-profile event gave market experience and feedback in terms of healthy product marketing and dissemination of ideas to participating partners.
“The health benefits of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself,” says Nasir Malik, research plant physiologist at the U.S. Agriculture Department’s Agricultural Research Service.
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