1st Spanish EVOO and Health Congress
Organized by: Aceites Melgarejo, Capricho del Fraile and the Andalusian Cardiology Foundation, with the collaboration of IFEJA (Jaén Fairs, S.A.), the University of Jaén, the Center for Advanced Studies in Olive Groves and Olive Oil, Fundación Caja Rural de Jaén, Fundación Cruzcampo, Ibérica Almenduni, Citoliva, Olimerca Magazine, Grupo ACC, Gráficas La Paz, Oleo Xauen and actor Santi Rodríguez.
Speakers
- Hipólito Pousibet
- José J. Gaforio
- Manuel Lagares Carballo
- María José San Román
- Antonio Marín Garrido
- Anunciación Carpio Dueñas
- Juan Ramón Hidalgo Moya
- Pedro López Leiva
- Javier Torres Llergo
Program
- 10:30 – 11:00: Guest reception
- 11:00 – 11:30: Opening and presentation of the congress
- 11:30 – 12:00: Food Safety and Extra Virgin Olive Oil — Dr. Antonio Marín Garrido
- 12:00 – 12:30: Food Safety. Future perspectives — Mr. Juan Ramón Hidalgo Moya
- 12:30 – 13:15: Oil tasting with “mindfulness” — Ms. Anunciación Carpio Dueñas
- 13:15 – 14:00: Showcooking — Ms. Mª José San Román (Monastrell Restaurant, Michelin Star)
- 14:00 – 14:15: Summary discussion and conclusions
- 16:30 – 19:45: Scientific and medical presentations on EVOO and health
- 20:00: Closing ceremony — Mr. Santi Rodríguez
Congress objectives
This event seeks to show consumers the benefits of consuming early harvest extra virgin olive oil for human health, through a space where scientists, doctors, and institutions exchange knowledge and research results on the effects of EVOO on the body.
The main topics addressed cardiovascular health, cancer, aging, and food safety, as well as the properties of the minor compounds in extra virgin olive oil.
Metabolic diseases such as obesity, metabolic syndrome, and diabetes were also discussed in depth, highlighting EVOO's preventive role in their treatment.
Opening and presentation of the congress — Antonio Marín Garrido
Dr. Marín Garrido explained the differences between the various types of olive oils, emphasizing that only EVOO and VOO are pure juices obtained by mechanical means, without chemical processes.
The importance of prevention over cure through nutritional education and physical exercise was highlighted. 65% of mortality causes in Europe are due to cardiovascular diseases and cancer, making EVOO consumption an essential public health tool.
Food safety and EVOO — Juan Ramón Hidalgo Moya
The food law expert discussed the legislative evolution in Spain from the toxic oil syndrome to the current awareness of food safety. He stressed that olive oil is a low-risk food, provided that responsible cultivation and processing are guaranteed.
He highlighted the need to combat fraud, strengthen traceability, and maintain maximum transparency in consumer information.
Mindful oil tasting — Anunciación Carpio Dueñas
The biologist emphasized the importance of tasting oil with all senses: smell, touch, and taste. She invited consumers to reject oils of dubious origin and to demand transparency in the hospitality industry.
A "conscious tasting" allows for the development of sensory perception and an appreciation of the real quality of extra virgin olive oil.
Showcooking — Mª José San Román
The Alicante chef, Michelin Star for her restaurant Monastrell, advocated for the exclusive use of extra virgin olive oil both raw and cooked. She stated that cooking with EVOO is more economical and healthier in the long term, and insisted that cooking schools should include training on oils.
EVOO and health — Dr. Hipólito Pousibet
The cardiologist explained the results of the PREDIMED Study, demonstrating that a Mediterranean diet with EVOO significantly reduces the incidence of cardiovascular and cerebrovascular diseases and cancer.
EVOO protects the human genome and prevents cellular aging thanks to its oleic acid and polyphenol content.
EVOO and cancerous diseases — Dr. Pedro López Leiva
The oncologist highlighted that the compounds in extra virgin olive oil, such as oleuropein and squalene, have a powerful anti-cancer effect. According to the PREDIMED study, a Mediterranean diet with EVOO reduces the risk of cancer by up to 62%.
Cardiovascular diseases and Mediterranean diet — Dr. Javier Torres Llergo
The cardiologist reminded that cardiovascular diseases are responsible for 1 in 2 deaths in Europe. He recommended a balanced diet with less than 35% daily fat, preferably of vegetable origin, and the consumption of 5 to 6 tablespoons of EVOO per day.
- EVOO has antioxidant effects and increases HDL cholesterol.
- The Mediterranean diet reduces mortality and cardiovascular risk.
- It favors the prevention of cancer and cellular aging.
The PREDIMED study — Dr. Manuel Lagares Carballo
Based on more than 7,400 people over 6 years, the PREDIMED Study demonstrates that a diet rich in vegetable fats is more heart-healthy than a low-fat diet.
EVOO and nuts drastically reduce the risk of cardiovascular diseases and cancer, without causing weight gain or increased abdominal circumference.
Researcher's point of view — Dr. José J. Gaforio
The University of Jaén researcher highlighted the need to educate on prevention and to promote the consumption of natural, unprocessed foods. He noted that the polyphenols in EVOO prevent the oxidation of LDL cholesterol and protect the cardiovascular system.
He also reflected on the lack of scientific dissemination compared to media influence, emphasizing the importance of rigorously sharing the benefits of extra virgin olive oil.
Conclusion
The 1st Spanish EVOO and Health Congress has consolidated the role of extra virgin olive oil as an essential food in the Mediterranean diet and a preventive pillar against major chronic diseases. Its celebration marks a meeting point between science, gastronomy, and health, reaffirming EVOO as the healthiest fat in the world.
Article written by Cristóbal Sánchez Arán, olive grower and manager of AOVE LaSolana2, with the aim of disseminating the culture and knowledge of extra virgin olive oil.
