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Ex Olivis - The benefits of extra-virgin olive oil in the Mediterranean diet.

  • x Olivis - The benefits of extra-virgin olive oil in the Mediterranean diet. - Locali d'Autore

  • x Olivis - The benefits of extra-virgin olive oil in the Mediterranean diet. - Locali d'Autore

    da sinistra: dott. B.N. Zoccano, dott. A. Mainiero, prof. P. Vito, prof. O. Zecchino, arch. C. Giardino, prof. G. Cammarota, prof. E. Falcone

  • x Olivis - The benefits of extra-virgin olive oil in the Mediterranean diet. - Locali d'Autore

    Museo della Ceramica/Museum of Ceramics

  • x Olivis - The benefits of extra-virgin olive oil in the Mediterranean diet. - Locali d'Autore

    Museo della Ceramica/Museum of Ceramics

  • x Olivis - The benefits of extra-virgin olive oil in the Mediterranean diet. - Locali d'Autore

    Piazza di Ariano Irpino (AV)/Square in Ariano Irpino

  • x Olivis - The benefits of extra-virgin olive oil in the Mediterranean diet. - Locali d'Autore

  • x Olivis - The benefits of extra-virgin olive oil in the Mediterranean diet. - Locali d'Autore

    Panorama/View

The X edition of the event "Ex Olivis", organized by Elaion association, was held this year concurrently with the recognition of the PDO (Protected Designation of Origin) mark to "Irpinia - Colline dell'Ufita" extra-virgin olive oil.
On Sunday, January 24th 2010, the beautiful conference hall of the Museum of Ceramics in Ariano Irpino, framed the meeting "The benefits of extra-virgin olive oil in the Mediterranean diet", chaired by the architect Carlo Giardino. After opening remarks by prof. Ortensio Zecchino, President of the Research Center BIOGEM, dr. Bartolomeo Nicola Zoccano, major of Greci (in place of prof. Oreste Ciasullo, President of Ufita Mountain Community) and dr. Antonio Mainiero, major of Ariano Irpino, prof. Ezio Falcone, both historian of the Mediterranean cuisine and President of Amalfi's History and Culture Center, starting from the "pleasantness of trickle of extra-virgin olive oil on a slice of bread", explained the history of this fabulous food, whose health effects were already known to ancient people who used it not only as a condiment, but also in cosmetics, medicine and lighting.
Prof. Giancarlo Cammarota, Researcher at the Institute of Food Sciences in Avellino, focused the attention both on the technical aspects of this excellent food (such as chemical composition, acidity, smoke point, sensory attributes, etc.), and on the health benefits on arteries, liver, stomach and the important role in anti-oxidant and anti-free radical activity, limiting cellular aging.
Finally prof. Pasquale Vito, deputy director of the Research Center BIOGEM, explained the importance of protecting the genetic variability and the autochthonous species of plants.
Irpinia's hills have always produced excellent extra-virgin olive oils; in particular the Ravece cultivar is characterized by organoleptic properties of great value. The aroma and flavour of "Irpinia Colline dell'Ufita" PDO extra virgin olive oil derive essentially from the Ravece variety of olive, acquires particular characteristics that give the product an intense fruity taste, with a harmonious blend of bitter and spicy tones and an unmistakeable herbaceous aroma with clear notes of green tomato and artichoke.
The color is from straw yellow to green of varying intensity "Irpinia -- Colline dell'Ufita" PDO extra virgin olive oil is obtained from olives from groves made up, in the production context, of the varieties: Ravece (60 % or more), Ogliarola, Marinese, Olivella, Ruveia, Vigna della Corte (individually or jointly, 40 % or less) and possibly Leccino or Frantoio (10 % or less).

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