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Extra Virgin Olive Oil in 2022. Good news and bad news

January 3rd at 12:00am

The consumption of Extra Virgin Olive Oil is increasing and has practically doubled in the last 30 years. Even though Greece tops the list of countries with the highest per capita use and EU is the largest consumer, Extra Virgin Olive Oil is now widely used in all 5 continents.

New tastes and new awareness

Why? There are many reasons. The mixing of cultures has had a great effect on food tastes, giving rise to the reinterpretation of local recipes and leading to a fusion of different traditions. We often simply replace an ingredient because it is healthier, or we discover it tastes better. The same happens with extra virgin olive oil, whose health benefits are well known. More reasons are the search for a more natural lifestyle and an ethical and ecological awareness that motivates many to consume little or no meat and to choose sustainably produced foods. 

Bad news … 

Let's start with the bad news: in the face of increasing demand, the production of Extra Virgin Olive Oil has decreased in recent years, and this situation is expected to remain so.
At the expense of what? The risk is that the quality of Extra Virgin Olive Oil on the market will decrease. If the priority of companies is quantity, the answer is clear: it will be at the detriment of quality and sustainability. Forcing production, selecting varieties of plants more suitable for intensive crop, introducing on the market olive oil from countries outside Europe with less stringent rules on production, oil that is not extra virgin: that is the outcome. Those who pay the cost, are the consumers and the consumers only, of course.

… and good news

Fortunately, there is also good news. First of all, it must be said that research continues to show that Extra Virgin Olive Oil is good for you. Recently, the University of Thessaloniki showed* that a Mediterranean diet rich in extra virgin olive oil with a high amount of polyphenols is protective against cognitive decay and that long-term consumption even from childhood improves cognitive functions.
It is useful to know that Greek oil is the richest in polyphenols. Still today, here in Greece, much of the production is done in a traditional way which respects the plant and its physiological times, allowing it to develop all its qualities. And even though today the pressure for productivity is there, the priority of income at all costs is not yet predominant and there still are those who continue and will continue to resist.
We, at Philippos, are among them. I, personally, take care in carefully selecting all products and handling them so that its qualities remain intact over time. I do this with a state-of-the-art structure, with constant controls, and with my passion that drives me to offer you only the best.

I wish you a Happy New Year with a ... tasty and healthy 15% voucher on your next order.

Philippe Poli

 
VISIT THE SHOP     Code 2022-01 until 23rd January 2022

* content.iospress.com/articles/journal-of-alzheimers-disease/jad200405
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