Last 14 September took place the ‘I Day of EVOO PDO Sierra de Cádiz & Health', held in Olvera. This interesting event, organized by the Denomination of Origin Sierra de Cádiz, has had the collaboration of the University of Córdoba and AoveSol (Extra virgin olive oil fair on the coast of the sun), starting with an inaugural table in which Antonio Villalba has participated, President of the Regulatory Council of the Denomination of Protected Origin (DOP) Sierra de Cádiz; olivera.JPG_646194093, Deputy Mayor of Olvera; and José Manuel Miranda Rodríguez, Territorial Delegate of the Ministry of Agriculture, Rural fishing and development of the Junta de Andalucía in Cádiz.
This day is born with the aim of continuing in time to transmit healthy properties, Organolep-áticas, gastronomic, Cultural and Patrimonials of Serrano oil. So, It has been aimed at both professionals in the oleícola sector and health and restoration
In one of the presentations the technical director of Avesol intervened, Francisco Lorenzo, expert in community nutrition, who offered very interesting details about the different elements that Aove has and its beneficial health properties, as antioxidant, digestive, dermatological, Oseo the cardiovascular. To this added other characteristics, such as the reinforcement of immunity or cancer prevention.
Decalogue for obtaining oil with high phenolic content
Besides, Feliciano priego, Professor of the Department of Analytical Chemistry at the University of Córdoba, explained the keys to obtain an extra virgin with high content in phenols. The decalogue presented in your presentation summarizes and specifies everything you need to achieve it. The researcher spoke about the healthy contribution of phenolic compounds on health. Also, “The phenols contribute to the organoleptic properties of virgin olive oil (extra) through attributes such as itching and bitterness ", Priego said. The sections of this decalogue can be associated with genetic factors, agronomic or technical. All this justifies its elaboration, which aims to be a tool for the producers in the sector to serve the most to extra virgin olive oil.
Showcooking of the ‘Extra Virgin Olive Oil Chef
The practical part of this day came from the hand of the known as ‘Aove's chef’, Daniel Garcia Peinado, which has offered a ‘showcooking’ and a subsequent tasting of healthy recipes elaborated from the extra virgin of the Sierra de Cádiz Dop. In addition to being known for its involvement in the kitchen with the extra virgin, García Peinado is currently the captain of the Spanish professional cuisine and executive chef of the Cala Resort, In Mijas.