Awards

Gold Award 2018

Gold Award on Olympia Health & Nutrition Awards 2018

On May 18, the third annual Olympia Health & Nutrition Awards ceremony took place in Athens, Greece. With 800 samples of olive oil from Greece, Spain, Italy, USA, Croatia, and Cyprus evaluated solely on the basis of their health benefits, 50 Gold Awards were presented to producers of extra healthy olive oil with over 1000 mg/kg of phenolic compounds.

Many more olive oil producers took home Silver and Bronze awards for making olive oil that meets or exceeds the requirements for the only official EU health claim for olive oil. By extension, the EU health claim implies that the olive oil polyphenols it mentions may help protect against diseases related to oxidative stress, such as cancer, atherosclerosis, cardiovascular diseases, myocardial infarction, diabetes, rheumatoid arthritis, stroke, chronic inflammation, Parkinson’s, and Alzheimer’s.

In 2012, New Food Magazine reports, the European Food Safety Authority (EFSA) approved Regulation 432/2012, which states, “olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.” The EFSA limited this claim to certain polyphenols, including oleacein and oleocanthal, and to olive oils that contain “at least 5mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) per 20mg of olive oil.” These are the polyphenols and minimum amounts considered for the Olympia Awards, but many of the awarded olive oils include far more healthy polyphenols than the EFSA claim requires.

The first edition of the Olympia Health & Nutrition Awards took place last year in Ancient Olympia. This year, the awards were presented at the old parliament building in Athens during an informative event organized by the University of Athens in the context of the Interreg Med ARISTOIL project, which will develop innovative ways to measure, produce, and certify high phenolic olive oils eligible for the EU health claim, as well as educating producers and consumers about it, seeking to improve the competitiveness of the Mediterranean olive oil sector.

Gold Award on Olympia Health & Nutrition Awards 2017

On May 11, the second annual Olympia Health & Nutrition Awards ceremony took place in Athens, Greece. With 800 samples of olive oil from Greece, Spain, Italy, USA, Croatia, and Cyprus evaluated solely on the basis of their health benefits, 50 Gold Awards were presented to producers of extra healthy olive oil with over 1000 mg/kg of phenolic compounds.

Many more olive oil producers took home Silver and Bronze awards for making olive oil that meets or exceeds the requirements for the only official EU health claim for olive oil. By extension, the EU health claim implies that the olive oil polyphenols it mentions may help protect against diseases related to oxidative stress, such as cancer, atherosclerosis, cardiovascular diseases, myocardial infarction, diabetes, rheumatoid arthritis, stroke, chronic inflammation, Parkinson’s, and Alzheimer’s.

In 2012, New Food Magazine reports, the European Food Safety Authority (EFSA) approved Regulation 432/2012, which states, “olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.” The EFSA limited this claim to certain polyphenols, including oleacein and oleocanthal, and to olive oils that contain “at least 5mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) per 20mg of olive oil.” These are the polyphenols and minimum amounts considered for the Olympia Awards, but many of the awarded olive oils include far more healthy polyphenols than the EFSA claim requires.

The first edition of the Olympia Health & Nutrition Awards took place last year in Ancient Olympia. This year, the awards were presented at the old parliament building in Athens during an informative event organized by the University of Athens in the context of the Interreg Med ARISTOIL project, which will develop innovative ways to measure, produce, and certify high phenolic olive oils eligible for the EU health claim, as well as educating producers and consumers about it, seeking to improve the competitiveness of the Mediterranean olive oil sector.

Bronze Award on London IOOC 2017

For the first time, an established mainstream international olive oil competition (IOOC) included not only quality and design contests, but also a health claim competition focused on olive oils’ health benefits as well as their taste. The competition was the 2017 London IOOC, where many extra virgin olive oils were recognized for their merits.

Aiming “to showcase and promote the health protective properties of high phenolic EVOOs (extra virgin olive oils), combined with a good taste profile,” the London Health Claim competition included a health benefit score (70%, based on the phenolic concentration) and a taste score (30%).

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