“Extra virgin” avocado oil is obtained by ripening it from the plant for 1-3 weeks, removing the peel, mechanically pressing the pulp, gently blending the avocado paste and finally separating the oil by centrifuge. Because avocado is an excellent source of fiber and other minor nutrients, only about 9.5% of a whole Hass avocado can be used to make oil. Given the poor yield, 16 Hass avocados are required for a 250ml bottle of oil!

However, it is important to note that there are no formal quality standards to regulate the production of avocado oil, which is the case for extra virgin, except for some strategies to produce a high-quality oil, but there are no processing or chemical controls like olive oil has.

As a recent product, avocado oil does not have extensive literature on its composition and effects on human health. However, the two oils have a similar fatty acid profile: avocado oil is composed of about 70% monounsaturated fatty acids, 14% polyunsaturated fatty acids and 12% saturated fats. Unfortunately, no values are reported for bioactive compounds, suggesting that the analyses were done on refined avocado oil. If you use high-quality avocados, some fat-soluble polyphenols and antioxidants remain in the oil, but not as many and different or highly concentrated as EVOO, which also seems to be more heat-resistant. The lower performance of avocado oil could be due to a slightly higher polyunsaturated fatty acid content (~4% more) or could suggest significantly lower concentrations of bioactive compounds than EVOO. In any case, this oil has outperformed most refined oils that claim to be ideal for cooking.

The main downside of cooking with avocado oil is that it doesn’t add flavor to meals like EVOO does, which instead has a range of different flavors and aromas based on the variety of olives that can really transform the taste of a dish.

One of the main reasons why daily consumption of EVOO oil is recommended is that the supporting evidence is credible and numerous, while eating whole avocados in a balanced diet has shown many health benefits due to the combination of healthy fats, fiber, and bioactive compounds. So EVOO is still the number one choice.

https://olivewellnessinstitute.org/article/extra-virgin-olive-oil-vs-avocado-oil-which-is-healthier/

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L'articolo Avocado oil vs olive oil: which is healthier? proviene da SOL2EXPO.

The amendment establishes stricter and more specific criteria for using the “healthy” qualification. Among the foods highlighted for the nutritional profile, olive oil is now included among the products that can be labeled as “healthy” (it was not before).

Under the new rules, nutrient-rich foods such as olive oil, avocados, nuts, seeds, and fatty fish such as salmon are automatically considered “healthy.” This is due to the positive nutritional profile and contribution to a balanced diet. Olive oil, known for its high content of healthy fats and antioxidants, is a mainstay of the Mediterranean diet and can now be officially promoted as a food that encourages healthy eating patterns. The category includes fresh, frozen, and canned foods that fit different budgets, making healthy options accessible to more consumers.

The new regulations emphasize the presence of key food groups, such as fruits, vegetables, whole grains, low-fat dairy and lean proteins, and specific limits for added sugars, saturated fats and sodium. This marks a change from previous regulations, which focused more on the total amount of fats and nutrients such as vitamins A and C. Under the new criteria, foods that were previously considered healthy, such as fortified white bread or sugary cereals, are no longer healthy. do not meet the updated standards.

https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/use-term-healthy-food-labeling

Infografica https://www.fda.gov/media/184534/download?attachment

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L'articolo USA: Olive oil is officially included among ‘healthy’ products proviene da SOL2EXPO.

The panel therefore assigned the Mediterranean diet a score of 4.8 out of 5, also preferring it to the DASH (against hypertension), Flexitarian and MIND (against brain aging) diets. By focusing on quality and lifestyle rather than a single nutrient or food group, it is the easiest diet to follow, promoting longevity while improving quality of life.

Typical of many countries with an olive-growing tradition, the Mediterranean diet has been found to be the best in cases of arthritis, diabetes, diverticulitis, fatty liver, high cholesterol, inflammation, and promotes intestinal health. The Mediterranean diet is also associated with a lower risk of dementia, a reduced risk of cardiovascular disease and a lower incidence of cancer, this is due to the antioxidant properties of polyphenols found in many extra virgin olive oils and vegetables, along with the monounsaturated fats in olive oil and the omega-3 fatty acids common in fish and seafood. A number of recent research has also linked adherence to the Mediterranean diet to a lower risk of atrial fibrillation, positive oral health outcomes, and alleviation of PTSD symptoms.

U.S. News & World Report also identified the MIND diet as the best for brain health and the DASH diet as the healthiest for the heart: both diets include olive oil as the primary fat and are heavily influenced by the Mediterranean diet.

At Sol2Expo it will be possible to explore all the taste of olives and olive oil, with a rich program of culinary shows, workshops and tastings designed for professionals and enthusiasts.

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L'articolo The mediterranean diet is the best for the U.S. News & World Report proviene da SOL2EXPO.

Not only American actresses and models, but also figures of great international importance have discovered the benefits of olive oil. Years after her death, it emerged that Princess Diana was a big fan of treatments based on this oil. In fact, her skin cream was enriched with extra virgin olive oil, a concentrate of antioxidants and vitamins that allowed her to keep her skin glowing and healthy, just like one of her most admired features.

Olive oil is not only a beauty product, but it is also part of the daily diet of many stars. Justin Gelband, the personal trainer of Victoria’s Secret models, revealed that supermodels eat a diet rich in vegetables, fruits and fish, with olive oil as the main source of fat. Not only does this help to keep your body healthy and fit, but it also helps to nourish your skin from within.

And the combination of oil and cosmetics will be one of the themes of Sol2Expo – Full Olive Experience, the exhibition entirely dedicated to the olive and olive oil supply chain which, from 2 to 4 March 2025, will bring to Veronafiere an intense program of insights and experiences designed for both operators and the end consumer

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L'articolo Olive oil: the beauty secret of Hollywood celebrities proviene da SOL2EXPO.

Olive powder, obtained through convective air drying or freeze-drying, proved to be particularly interesting for its high content of lipids and fibers. These elements make it a promising ingredient for the formulation of food products rich in oleic acid and fiber. Despite the high salt content, which could limit its use in high concentrations, olive powder could in fact be used as an alternative to traditional salt, to create condiments or natural flavors.

This study highlights how the by-products from the processing of table olives, if properly enhanced, can become an important resource for the production of functional food ingredients, rich in antioxidants and fiber. The use of this waste would not only help reduce waste, but would also make it possible to create a more sustainable production chain, in line with the principles of zero waste. In the 2022/2023 season, more than 3000 tons of table olives were produced worldwide, but during production, about 3-5% of waste is generated that cannot be put on sale because it does not meet high quality standards, ending up as a feed supplement for animals, a source of energy or fertilizer.

At Sol2Expo – Full Olive Experience (Veronafiere, 2-4 March 2025) all the potential of the olive will be explored, from the raw material to its by-products, with a 360° focus focused on “innovation” as a common element.

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L'articolo From olive waste an ingredient for new food products proviene da SOL2EXPO.

Confirming the trend, particularly in the Anglo-Saxon world, is the American cook and TV presenter Ina Garten, but also the Food&Drink Report 2024, which analyzes the top trends for 2024 and 2025. A study commissioned by the supermarket chain Waitrose highlights the return to home cooking with quality and sustainable ingredients, recreating the restaurant experience at home. Looking to the future, oil is destined to surprise, confirming itself as an increasingly versatile protagonist in the kitchen: from toum, a Lebanese sauce made with garlic, to crispy chilli oil, a spicy and crunchy condiment.

Extra virgin olive oil, a small daily “prêt-à-manger” luxury, on display with all its facets and potential at Sol2Expo – Full Olive Experience (Veronafiere, 2-4 March 2025).

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L'articolo Extra virgin olive oil is the perfect gift to take to dinner proviene da SOL2EXPO.

The University of Naples (in-depth link) has analyzed the effect of the use of olive leaf extract on human mast cells (HMC-1.2), cells that are fundamental in allergic processes, obtaining encouraging results: the extract has managed to reduce both histamine and the release of other inflammatory substances, also decreasing gene expression to proinflammatory cytokines. Olive leaf extract could therefore represent a new therapeutic approach to manage allergic inflammation, thus improving the quality of life of those suffering from these disorders. An interesting potential that will be possible to explore, among others, at Sol2Expo – Full Olive Experience scheduled from 2 to 4 March 2025 at Veronafiere.

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L'articolo Olive leaf extract: a precious natural ally for health proviene da SOL2EXPO.

To prepare the solution, you need to mix caustic soda with water, using between 20 and 25 grams of soda per kilo of olives. The right dosage will depend on the water content of the olives, which varies from harvest to harvest depending on rainfall and irrigation.

After preparing the lye, the olives are immersed (1 liter of water for each kilo of olives) and stirred to prevent them from floating, a fundamental step to maintain the quality product. Maceration lasts between 8 and 12 hours, with periodic checks to verify that the solution has penetrated the pulp correctly.

Once the olives are ready, they are rinsed thoroughly to remove any residue of soda. Next, an aromatic brine is prepared with bay leaf, wild fennel and lemon zest, a step that enriches the flavor in a natural and genuine way. The brine, after being cooled, is poured over the olives in tightly sealed containers. The olives are then left to rest for a few days. After two weeks, it is recommended to remove the brine and cover the olives with clean water, adding 25 grams of salt per kilo of olives.

Under the spotlight of Sol2Expo, all the taste of olives and olive oil, with a rich program of culinary shows, workshops and tastings designed for professionals and enthusiasts.

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L'articolo Table olives: the perfect recipe to prepare them at home proviene da SOL2EXPO.

Precisely for this reason, it represents a particularly interesting alternative for the aviation sector, which is largely responsible for global carbon emissions. Through pyrolysis and other chemical processes, olive pits can in fact be transformed into a fuel that complies with strict aviation regulations, both in terms of performance and safety. Compared to other first-generation biofuels, such as biodiesel from soybean or corn crops, the product from the olive pit has the advantage of not competing with food production.

At Sol2Expo – Full Olive Experience (Veronafiere, 2-4 March 2025) all the potential of the olive from the raw material to the by-products, with a 360° vertical tasting with the lowest common denominator “innovation”.

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L'articolo From olive stones the biofuel for homes and planes proviene da SOL2EXPO.

Silver medal for Italy, which in 2023 had 279 thousand hectares of organic olive groves, 2.2% more than in 2022 (Ismea data) but up 65% compared to ten years ago. Leading the way is Puglia, at the top of the Italian regional ranking with 86 thousand hectares, equal to 32% of the organic olive growing area of Italy.

Slightly behind is Tunisia which, according to official data from its Ministry of Agriculture, records 250,408 hectares of certified organic cultivation, equal to 20% of the national olive growing area. An important share, if you think that organic olive oil is responsible for 74% of total Tunisian organic exports.

A promising scenario, that of the three key players for world production, which reflects the growing attention by consumers for increasingly sustainable and health-conscious products.

Sol2Expo, from 2 to 4 March 2025 at Veronafiere, offers a unique opportunity for discussion not only on the quality of olives, organic olive oil, but also on the technologies related to its cultivation. The organic olive sector, in fact, represents an expanding market niche that is well represented in the ‘Sol2Expo Innovation’ hall, one of the three areas of the event, entirely dedicated to production, processing and packaging technologies.

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L'articolo Organic olive growing: Spain, Italy and Tunisia on the podium proviene da SOL2EXPO.