Oil and Diet

Oil has always been a basic element of the Mediterranean diet, well known and appreciated all over the world, for its taste and as a balanced and equilibrated supply of calories.
In ancient times Greeks and Romans already acknowledged nutritional and curative virtues of olive oil.
Today, having concrete scientific proofs, dietologists and nutritionists all over the world confirm that the olive oil is healthy and that it is a precious ally against the “diseases of affluence”.
This wholesome food has almost no saturated fats, and thanks to its high level of oleic acid, it protects the heart and the arteries, slows down the bone aging process, prevents the arteriosclerosis and reduces the cholesterol levels.
If we add to these qualities the fact that it is particularly tastyandthat it is easily digestible, we can deduce that it is a unique and precious nourishment that should never be missing from our table. Extra-virgin olive oil is a fundamental element in everyone’s diet and is also a source of energy, quickly digestible, and because of that, it is widely recommended in the diet of those who regularly practice sports. 
It is excellent for children’s diet because it is very rich in oleic acids. It is very usefull late in life since it prevents the arteriosclerosis and limits the calcium loss in bones. It is rich in vegetable fats, so important for supplying our body with health and energy. And last but not least, it is delicious.

Goals of the Project

The purpose of this project is to develop and/or strengthen the understanding of the health benefits of the consumption of extra-virgin olive oil in an everyday diet. This will also be accomplished through the distribution of scientific results of one of the top Universities of Medicine in The United States of America, and with the authorization of The Ministry of Health. The project will be named “INFORMATIVE, EDUCATIONAL AND PROMOTIONAL CAMPAIGN ON CHEMICAL, ORGANOLEPTIC AND QUALITATIVE ASPECTS OF EXTRA-VIRGIN OLIVE OIL”.

It is an integrated three-year project, carried out in order to encourage the development and the consumption of extra-virgin olive oil, in US/Canadian markets, in accordance with an informative and promotional campaign that is based on recent scientific nutritional research. The integration of various parties involved (researchers, experts, producers, nutritional experts and others operating in sectors interested in the consumption of extra-virgin olive oil) will be the key point that will allow the campaign to achieve its targets/goals.