News & Articles

  • List of demarcated areas in the EU territory for the presence of Xylella fastidiosa

    Pursuant to Article 4(4) of Commission Implementing Decision (EU) 2015/789, the following demarcated areas are established by the Member States concerned for the presence of Xylella fastidiosa as referred to in Article 4(1) of that Decision (EU) 2015/789.

    As a result of the detection of new outbreaks of the Xylella fastidiosa bacterium in France and Italy, the European Commission has updated the list of demarcated areas in order to disseminate this information to other Member States.

    The demarcated area consists of the infected zone and a 10 km buffer zone as specified in Article 4(2) of Commission Implementing Decision (EU) 2015/789.

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    Pursuant to Article 4(4) of Commission Implementing Decision (EU) 2015/789, the following demarcated areas are established by the Member States concerned for the presence of Xylella fastidiosa as referred to in Article 4(1) of that Decision (EU) 2015/789. As a result of the detection... 
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  • Britain rues the rules from EU_ pass the olive oil, please!

    The tipping point might have been three years ago, when the European Union wanted to ban open bottles of olive oil — that staple of easygoing culinary fun — from restaurant tables across Europe.

    British Euroskeptics, who have railed for years against what they see as the EU’s excessive intrusion into daily life with a long list of petty rules, finally had an example of overreach that promised to irritate everyone who loves to dip crusty bread into oil.

    A referendum Thursday will decide whether Britain remains a part of the 28-nation EU. Though the debate has centered more on immigration and the economy, the sense of sovereignty and independence is also a key theme for those in favor of leaving, who often point to attempts to regulate things like olive oil, toasters, and lawn mowers as they make their case that EU regulations can be absurd and stifling.

    Those who defend the EU’s rulemaking argue that a union of so many nations representing half a billion people in a single trading zone — the so-called single market — needs extremely detailed regulations to create a level playing field for olive producers from Spain to Greece and for chemical companies from Finland to Italy.

    The 2013 olive oil plan, intended to ensure hygiene and curtail fraud, set off a barrage of complaints and never actually took effect.

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    The tipping point might have been three years ago, when the European Union wanted to ban open bottles of olive oil — that staple of easygoing culinary fun — from restaurant tables across Europe. British Euroskeptics, who have railed for years against what they see as the... 
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  • The Olive Oil Market in France

    The market share of olive oil in large distribution in France stood at 25.2% reaching 65,765 tons, as recorded in the 2015 Activity Report of the French Interprofessional of Olive Oil (Afidol).

    Ahead of olive oil and with 40% of market share and 104,381 tons stands sunflower oil, followed by combined oils (38,493 tons and 14.8% of share), soybean and rapeseed oils (26,428 tons is and 10.1% of share), frying oil (20,562 tons and 7.9% of share) and peanut oil (5,023 tons and a 2% of share).

    The report also detailed that the average selling price of olive oil stood at 5.92 euros, rising to 6.50 euros in the case of organic olive oil.

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    The market share of olive oil in large distribution in France stood at 25.2% reaching 65,765 tons, as recorded in the 2015 Activity Report of the French Interprofessional of Olive Oil (Afidol). Ahead of olive oil and with 40% of market share and 104,381 tons stands sunflower... 
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  • REVOILUTION - the extra virgin olive oil Espresso!

    REVOILUTION is a product designed and made in Italy by AGE, an innovative player in FoodTech field.
    Our mission is to improve the quality of people’s lives through several products combining cutting-edge technology and naturalness in the food industry.

    Attention to taste, design, sustainability and quality of materials but also the chance to eat healthy and genuine food are the fundamentals of the philosophy of AGE.

    A young company that collects the consolidated experience of a team of experts in the food and in electromechanical technologies.
    A team with innovative and various skills that shares the same goal: to change and better the quality of people’s lives.

    Rivoluzione means innovating, starting from the roots, with the intention to improve our daily life.

    For REVOILUTION team it means combining cutting-edge technology and naturalness to change the very way of conceiving the Italian product par excellence: the extra virgin olive oil.

    Born from an Italian startup, rEVOILution is the solution that guarantees the quality of the pressing and the oil integrity in the Italian style: the “domestic oil mill” safeguards the flavor and the organoleptic properties that remain unchanged, maintaining the nutritional value “virgin” and the taste of the expressed squeezing. Normal oil tends to lose its aromatic intensity and its nutritional values: the bottles on the shelves have 6 months to 2 years of life.
    ReVOILution-con-bottiglia-olio-cs-12

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    REVOILUTION is a product designed and made in Italy by AGE, an innovative player in FoodTech field. Our mission is to improve the quality of people’s lives through several products combining cutting-edge technology and naturalness in the food industry. Attention to taste, design,... 
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  • Something for Everyone at The Olive Oil Conference Chicago

    There is something important for everyone involved in the olive oil industry at The Olive Oil Conference to be held in Rosemont near Chicago starting on 18th July.

    For tasters, buyers, traders, retailers and consumers there are sessions on practical tasting to increase sales, get to know oils from different regions and get the best value for your money. Presented by Simon Field, founder of Extra Virgin Olive Oil Savantes, Hayley Stevens, North American Tasting Championship 2015 and Eryn Balch, Executive Vice President of the North American Olive Oil Association (NAOOA) these presentations will enhance your confidence.

    Everyone will be able to test their tasting skill in the North American Taster’s Challenge and possibly be recognised as the Champion, a member of The Register of Savantes or an Associate Savante.

    For producers and all involved in the supply chain the session on Megatrends by leading Spanish producer Rafael Muela of Mueloliva will help plan for the future.

    Publicists, salespeople, promoters and everyone else will learn from Patty Lamberti when she talks about using New and Digital Media to get your message into thepublic domain.

    Foodies, food bloggers, chefs and all those in food service will love the demonstrations from the eclectic New York chef and restauranteur Suvir Saran and the innovative English chef from Winchester, Olly Rouse.

    The incredible range of current and future uses for olive oil will be explored by Rick Cummisford of Columbus Vegetable oils, a must for all those in manufacturing and foodservice.

    And everyone will plan to increase the per capita consumption of olive oil through the concept of The Olive Oil City. A cohesive, targeted and measured activity where all those involved in the olive oil industry will profit from greater consumption.

    For the Conference Program and registration go to www.oliveoilconference.com

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    There is something important for everyone involved in the olive oil industry at The Olive Oil Conference to be held in Rosemont near Chicago starting on 18th July. For tasters, buyers, traders, retailers and consumers there are sessions on practical tasting to increase sales,... 
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  • 1

    Olive oil world supply and distribution - 2016/17 season - USDA study

    In its report, the USDA estimates an olive oil production in the European Union (EU) in the campaign 2016/17 of 2.12 million tons (+ 2.1%) and of 5,000 tons for the United States, a similar figure to previous seasons (2015/16 and 2014/15).

    World production of olive oil will stand at 2.98 million tonnes in the 2016/17 season compared to 2.90 million tonnes in the 2015/16 season, which means an increase of 2.7%, according the latest estimates of the United States Department of Agriculture (USDA).

    It also provides world imports for the 2016/17 campaign, highlighting they will rise 1.19% to 850,000 tons; while exports will reach 940,000 tons, 4.4% more than during the 2015/16 campaign.

    In the case of the EU, exports will be of 625,000 tons this year (+ 4.1%); while imports will be of 175,000 tons (similar to the previous season). United States, meanwhile, will import 320,000 tons (+ 2.2%) and market abroad 8,000 tonnes, similar to the previous year.

    On global consumption of olive oil, the USDA estimates a figure of 2.77 million tonnes compared to 2.73 million tonnes from the previous season.

    As for the EU countries, it predicts a consumption of 1.57 million tons (+ 3.2%) and 317,000 tons (+ 2.2%) of the United States. For its part, ending stocks will be of 410,000 tonnes.

    source

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    In its report, the USDA estimates an olive oil production in the European Union (EU) in the campaign 2016/17 of 2.12 million tons (+ 2.1%) and of 5,000 tons for the United States, a similar figure to previous seasons (2015/16 and 2014/15). World production of olive oil will stand... 
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  • French soap makers in a lather over traditional Marseille recipe with olive oil

    It is as French as baguette, and as emblematic of the country’s southern Provence region as lavender fields and cicadas. But a dispute over the “official” recipe for the region’s famed traditional soap, “savon de Marseille“, has producers in a froth.

    With cheap Chinese and Turkish soaps flooding the market, manufacturers want Marseille soap to be granted a “geographical indication” (GI) so consumers can tell the difference between the real thing and cheap imports.

    But a dispute over how “true Marseille soap” should be made has the producers themselves at each others’ throats.

    In one camp are a dozen soapmakers from across the southeast of France led by the cosmetics giant Occitane who have formed the Association of Makers of Savon de Marseille (AFSM).

    It was they who filed the bid in October to have the soap recognised as a GI, a designation which already protects many French wines and cheeses.

    In the other corner are four die-hard traditionalists, master soapmakers from the Marseille area itself who want to bring the product back to its artisanal roots.

    Their supporters in the Mediterranean city started a petition on change.org that has gotten more than 123,000 signatures to back their demand for a return to something closer to the original recipe, first officialised under the “Sun King” Louis XIV in 1688.

    But relations between the two camps are so bad now that the French state is having to arbitrate the vexed question of the soap’s “official” make-up.

    “Talks have broken down, our only communication now is through third parties,” said Serge Bruna of the more industrial AFSM.

    While they are pushing for the norms for a “traditional savon de Marseille” to be based on vegetable oil and soda ash, they also want certain additives and perfumes to be allowed.

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    It is as French as baguette, and as emblematic of the country’s southern Provence region as lavender fields and cicadas. But a dispute over the “official” recipe for the region’s famed traditional soap, “savon de Marseille“, has producers in a froth. With cheap Chinese... 
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  • 1st International Scientific Conference On Olive Oil in Barcelona 2016

    The International Scientific & Professional Conference ISMOO Barcelona 2016 will take place in Barcelona next October with the aim of covering all hot topics on the olive and olive oil industry.

    The first edition of the International Meeting on Olive Oil is intended to bring together leading scientists, researchers, engineers, practitioners, and technology developers working in olive-growing and olive oil industry to exchange on their latest research progress and innovation.

    Conferences cover all hot topics on the olive-growing and olive oil industry: innovations in agricultural practices, quality, nutrition and health benefits, market trends and waste management, environment…

    It has the ambition to make participants from the top international academic, government and private industries from all over the world, meet in order to share experiences, update their technical knowledge, identify new ideas, exchange R&D results and innovating policies and extend their network.

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    The International Scientific & Professional Conference ISMOO Barcelona 2016 will take place in Barcelona next October with the aim of covering all hot topics on the olive and olive oil industry. The first edition of the International Meeting on Olive Oil is intended to bring... 
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  • What is consumer decision making factors buying olive oil in supermarkets?

    Price, quality, design and capacity of the container are the main decision-making factors of purchase in which the Italian consumer is based when deciding which olive oil to buy in supermarkets, as highlights the study “The olive oil market in Italy” published by ICEX Spain Export and Investments.

    This report details that price is the principal of these factors. In fact, EVOO stood at 4.11 euros on average during 2014 in the Italians linears. Meanwhile, private label oils were above this figure, at 4.69 euros on average.

    According to this study, the demand data of olive oil emplace Italy as the country where more liters of EVOO are consumed. Thus, during 2015, 580,000 tons of olive oil were achieved, although this figure represented a decrease of 4% regarding the previous year. As happens in production, regional differences are quite “significant”.

    Thus, in large distribution EVOO records its biggest sales in the regions of Lombardy (23 million liters), Lazio (17) and Tuscany (14); while in the regions where oil is produced, Puglia and Calabria, is where the least extra virgin olive oil is bought in supermarkets. In total, the regions of Puglia, Basilicata and Calabria just accumulate 4.9 million liters of sales.

    ICEX also reports that of all olive oil consumed in Italy, 30% is extradomestic through the Horeca channel. The remaining 70% is consumed at home, mostly obtained in establishments in the retail industry (46%) such as supermarkets and hypermarkets. In turn, 18% of the population goes to the mill to buy directly there.

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    Price, quality, design and capacity of the container are the main decision-making factors of purchase in which the Italian consumer is based when deciding which olive oil to buy in supermarkets, as highlights the study “The olive oil market in Italy” published by... 
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  • Senate Asks FDA to Test Olive Oil Sold in the USA

    Last week, the Senate Appropriations Committee passed a version of an Agriculture Appropriations bill that contained the following language:

    Olive Oil.—The Committee directs the FDA to take a sampling of off-the-shelf olive oil bottles offered for sale to consumers to determine if it is adulterated with seed oil, pursuant to Section 342 of the FDCA, and report to Congress within 270 days on its findings.

    The testing would apply to both imported and domestically-produced olive oils.

    We applaud the government’s intention to test olive oil. Too often, consumers are misled by rumors and misinformation. Laboratory testing of olive oil is the best and only way to detect adulteration. However, there are no specific details available about how the testing program would work or when such a program would be implemented. In the meantime, consumers looking for olive oil that has been tested for adulteration with seed oil can turn to the North American Olive Oil Association (NAOOA) Quality Seal program and our list of member companies.

    All NAOOA member companies agree to random off-the-shelf testing of their olive oils, and brands that participate in the NAOOA Quality Seal program go a step further by including a taste test as well as full lab testing of off-the-shelf samples at random at least twice each year.

    While it is rare to find olive oil adulterated with seed oil in supermarkets, the NAOOA Quality Seal gives an extra level of assurance for consumers.

    source NAOOA

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    Last week, the Senate Appropriations Committee passed a version of an Agriculture Appropriations bill that contained the following language: Olive Oil.—The Committee directs the FDA to take a sampling of off-the-shelf olive oil bottles offered for sale to consumers to determine... 
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  • Domina International Olive Oil Contest Results

    Vinar Argentina SA and Italian expert taster and Antonio G. Lauro organized between 13 and 17 May in Palermo (Italy) the Domina International Olive Oil Contest (D-IOOC), founded in order to promote and develop the sector of high quality extra virgin olive oil with the aim of combining olive oil and healthy eating and nutrition and to inform consumers about the health benefits.

    The competition received 327 oils from 21 countries and counted of a jury of 16 experts from 10 countries: Italy, Argentina, Portugal, Turkey, Uruguay, United States, Brazil, Greece, Israel, Peru, Australia, Slovenia, Malta and South Africa.

    Domina International Olive Oil Contest (D-IOOC), brought together many events into one. Besides the competition, there were training sessions, an international conference, guided tastings by important international tasters, and a playful side to the city that will host the international contest: Palermo; all these elements that embellish the world of oil production.

    D-IOOC contest is open annually to growers, producers, mills, cooperatives and social cooperatives and producer organisations, associations of producers, bottlers, traders (exporters, importers and traders of olive oil) and packers.

    source

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    Vinar Argentina SA and Italian expert taster and Antonio G. Lauro organized between 13 and 17 May in Palermo (Italy) the Domina International Olive Oil Contest (D-IOOC), founded in order to promote and develop the sector of high quality extra virgin olive oil with the aim of... 
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  • Filippo Berio's lawsuit of Olive Oil false advertising moves forward

    The consumers in a proposed class action lawsuit against the maker of Filippo Berio olive oil have filed a motion in support of their class certification in a lawsuit that accuses the company of false advertising.

    The plaintiffs say that Salov North America Corp., makers of Filippo Berio olive oil, misquoted the lead plaintiff’s testimony and wrongly claimed she was precluded from representing the Class because she was acquainted with a member of class counsel.

    In her motion of support for class certification, lead plaintiff Rohini Kumar claimed that “Salov cherry-picks from Plaintiff’s deposition answers to suggest that she may not have purchased a bottle of its olive oil.” Kuhar also claimed that Salov inappropriately attacked her personal character and class counsel.

    “While Salov argues that the dictionary definition of ‘imported from’ supports it, there will still need to be a class-wide decision of whether the phrase is likely to mislead reasonable consumers,” Kumar stated in her support for class certification.

    In March, Salov filed a claiming that Kumar could not establish that a Class of California consumers misunderstood that “imported from Italy” meant that the Filippo Berio olive oil was only made from Italian olives. Salov also claimed there was no evidence to support that Kumar interpreted the phrase that way either.

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    The consumers in a proposed class action lawsuit against the maker of Filippo Berio olive oil have filed a motion in support of their class certification in a lawsuit that accuses the company of false advertising. The plaintiffs say that Salov North America Corp., makers of Filippo... 
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  • Olive oil was Spain's most representative exported product during the past year

    The Spanish Ministry of Agriculture, Food and Environment (Magrama) has updated the indicators of the food industry in the period 2014-2015; and for the third consecutive year it has published sectoral data sheets with the 13 subsectors analyzed, including fats and oils.

    According to the report, in 2014, net sales of food and beverage industry product amounted to 93,396 million euros, representing an increase of 2.1% over 2013. Of this figure, ranking second, behind the meat industry, appears the subsector of fats and oils, which accounted for 11%, with 10,262 million euros.

    The report details the number of companies in the field of fats and oils and their distribution by stratum of employees amounted to 1,599, of which 237 were for companies without employees.

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    The Spanish Ministry of Agriculture, Food and Environment (Magrama) has updated the indicators of the food industry in the period 2014-2015; and for the third consecutive year it has published sectoral data sheets with the 13 subsectors analyzed, including fats and oils. According... 
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  • Italian Study Endorses Mediterranean Diet's Benefit for Stroke Prevention

    A recent review of the role of Mediterranean diet in relation to the risk of stroke found that the traditional Mediterranean way of eating, including societal and cultural factors, is a cost-effective intervention to lower the risk of stroke and other vascular conditions. The review was conducted by Antonio Di Carlo of the Institute of Neuroscience, Italian National Research Council in Florence, Italy, and colleagues, and was published in Volume 8 of the Agriculture and Agricultural Science Procedia.

    The authors described their approach, saying, “We will review main evidences on the links between nutrition and cerebrovascular disease, focusing on fruit and vegetables, and olive oil, considered in light of their role as components of the Mediterranean diet.” They looked first at how fruit and vegetable consumption affect the risk of stroke, and found studies conducted around the world, all of which concluded that the consumption of more fruits and vegetables reduced the risk of stroke. The reduction varied depending on the study, but taken together, they appear to demonstrate that fruits and vegetables lower stroke risk.

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    A recent review of the role of Mediterranean diet in relation to the risk of stroke found that the traditional Mediterranean way of eating, including societal and cultural factors, is a cost-effective intervention to lower the risk of stroke and other vascular conditions. The... 
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  • High cost of olive oil drives consumers to other options

    The olive oil sector was full of ups and downs during 2015. A price increase of 28 per cent contrasted with a 29 per cent drop in production, due to a harvest decimated by drought in Spain and diseases in Italy.

    According to the Spanish website revistaaral.com, a liter of olive oil has reached its highest price in a decade after a sustained escalation of prices by 41.6 per cent in the last four years. In the same period, the sales volume decreased by 8.7 per cent.

    Now the industry faces a challenge, as consumers are starting to turn to other options when confronted with the high cost of olive oil. Total oil consumption dropped by 3.2 per cent last year (over 15 million liters less than the previous one).

    Segment-wise, olive oil was a big responsible for the drag, since the sub-category lost 7 per cent of its volume sales compared to the previous period (more than 21 million litres of oil). At the same time, however, seed oils increased their volume by 3.5 per cent.

    In 2016, the trend is likely to continue as olive oil prices are still high and consumers continue to include seed oils on their shopping lists.

    Surce:European Supermarket Magazine

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    The olive oil sector was full of ups and downs during 2015. A price increase of 28 per cent contrasted with a 29 per cent drop in production, due to a harvest decimated by drought in Spain and diseases in Italy. According to the Spanish website revistaaral.com, a liter of olive... 
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  • US government looking to clamp down on counterfeit olive oil

    With Interpol recently announcing their largest ever seizures of fake food and the US government looking to clamp down on counterfeit olive oil, examples of food fraud are everywhere.

    Numerous studies have found almost 80 per cent of olive oil in the US is fake. Now, American politicians have now called for tests on all imports of the product, citing health and trading standards concerns.

    A US House of Representatives paper recommending changes to food legislation expressed concern with reports that “consistently describe the prevalence of adulterated and fraudulently labelled olive oil imported into the United States and sold to American consumers.”

    Olive oil is commonly marketed as being Italian, but is often grown elsewhere and is sometimes just packaged in Italy, allowing it to use the phrase ‘Bottled in Italy’ on its labels. There is also concern that some products claiming to be olive oil are coloured, mixed with chemicals or blended with other types of oil before being sold.

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    With Interpol recently announcing their largest ever seizures of fake food and the US government looking to clamp down on counterfeit olive oil, examples of food fraud are everywhere. Numerous studies have found almost 80 per cent of olive oil in the US is fake. Now, American... 
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  • Healthiest ways to cook veggies with EVOO and boost nutrition

    Veggies are really good for you. And you can make them even more nutritious if you prepare them in ways that maximize their benefits.

    Studies show the process of cooking actually breaks down tough outer layers and cellular structure of many vegetables, making it easier for your body to absorb their nutrients.

    For example, studies found that eating cooked spinach and carrots resulted in higher blood levels of the antioxidant beta carotene, which then converts to vitamin A.

    It is not just limited to vitamins — cooking vegetables also helps increase the amount of minerals, like calcium, magnesium and iron, available to the body.

    Steam, don’t boil

    As a general rule, it is best to keep cooking time, temperature and the amount of liquid to a minimum. That is why steaming is one of the best ways to cook most vegetables. It turns out that is especially true for broccoli, long touted as one of our top anti-cancer foods. Researchers found steaming kept the highest level of nutrients.

    Boiling vegetables causes water soluble vitamins like vitamin C, B1 and folate to leach into the water. So unless you are going to drink the water along with your vegetables, such as when making soups and stews, these vitamins are typically poured down the sink. Steaming is a gentler way to cook because the vegetables do not come in contact with the boiling water.

    Another study found peas, cauliflower and zucchini to be particularly susceptible to a loss of nutrients through boiling, losing more than 50% of their antioxidants. Water is not the cook’s best friend when it comes to preparing vegetables, the researchers summarised.

    When in doubt, microwave

    Microwaving uses little to no water, and can heat the veggie quickly from within, preserving nutrients such as vitamin C that break down when heated. Phyto-nutrients are compounds naturally found in plants that provide health benefits and disease protection in the human body.

    Avoid microwaving cauliflower to preserve vitamins and phyto-nutrients that have been shown to help lower cholesterol and fight cancer.

    Saute, don’t fry

    Studies show that during deep-fat frying, fat penetrates the food and vegetables dehydrate. But sauteing in a bit of healthy cooking oil, such as extra-virgin olive oil, is a great way to cook many vegetables. Not only does it maximise flavour, but the addition of olive oil appears to increase the absorption of phytonutrients like phenols and carotenes.

    Control the temperature of your olive oil when sauteing to increase nutritient absorption.

    Griddling, baking & roasting

    Veggies griddled with a tiny bit of olive oil can develop intense flavour and be quite healthy. Baking or roasting is hit-or-miss, and very dependent on the vegetable.

    Oven roasted tomatoes are high in lycopene, an antioxident that may reduce risk for Alzheimer’s and cancer.

    Maximise that benefit by never peeling a tomato or throwing away its seeds as most of the antioxidant power actually lies in the peel and seeds.

    Best method to use?

    So, which cooking method is best? The answer often depends on the vegetable. If you are a dedicated cook, staying on top of the latest science might be helpful.

    But for days when you are too busy to look up the latest research, here is how to boil it down: Default to steaming and microwaving with just a little bit of water, throw in a splash of olive oil when you can, and your veggies — and body — will thank you.

    source

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    Veggies are really good for you. And you can make them even more nutritious if you prepare them in ways that maximize their benefits. Studies show the process of cooking actually breaks down tough outer layers and cellular structure of many vegetables, making it easier for your... 
    Read More →