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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...