The new studies expand on the research lines initiated by ORIVA and the CSIC on the heart-healthy effects and prevention of Alzheimer’s through a diet featuring Olive Pomace Oil.  

“I am perseverant and a perfectionist, qualities that have helped me in the kitchen”  

ORIVA participated in the 5th session of the University Expert Course in Agri-food Communications, under the auspices of the Universidad de San Jorge and the Association of Agri-Food Journalists (APAE).  

25 journalists and communicators traveled with us to Seville to learn about Olive Pomace Oil and the research work that the industry’s promotional group is backing, in collaboration with Spain’s Scientific Research Council (CSIC).  

The world’s largest international olive oil event, the World Olive Oil Exhibition (WOOE), recognises ORIVA’s dissemination and publicity work. As at the previous edition, the industry’s promotional group organised showcooking at its stand, featuring Olive Pomace Oil and chef María Jiménez Latorre.  

25 journalists learn about the Olive Pomace Oil production process, first-hand. During the visit, the participants visited an extractor, a refiner, and learned about the research work conducted in concert with Spain’s Scientific Research Council.  

Yaiza Martín Casas, a finalist representing La Escuela de Hostelería de Leioa, won the “El Duelo” cooking competition with her “rice pudding, cinnamon and lime, apple ice cream and cherry emulsion” dish.  The panel of judges, comprised of three Michelin-star winners, along with chef María Jiménez Latorre, underscored her...

Chefs Nacho Manzado, Iván Cerdeño and Julio Fernández, all honoured with Michelin stars, share the advantages of Olive Pomace Oil with professionals in the HORECA sector.  The renowned chefs presented their recipes on the Canal Cocina (Cooking Channel) and will also sit on the judges panel of ORIVA’s “El...

ORIVA announces the second edition of its Communication Awards, demonstrating its commitment to communication and support for journalistic work covering Olive Pomace Oil. The prizes are divided into three categories each with a prize of €2,500 and works published between November 1, 2018 and October 31, 2019 may be...

ORIVA  returns to Galicia to impart three new sessions on Olive Pomace Oil and its advantages when it comes to frying. This is the culmination of the “El Duelo” tour, an initiative that has shared this oil with students at 20 hospitality schools in different areas of Spain.