Training course on knowledge of extra virgin olive oil for restaurants and supermarkets Supermarket.

Communiqué n°07
Fortaleza, 21 June 2024
Training course on knowledge of extra virgin olive oil for restaurants and supermarkets
Supermarket.

COLIBRI Project (EU Reg. 114/2014) for the Confidential Option in Brazil

Course timetable
Theme: Extra virgin olive oil: properties, health benefits and types of olive oil
00:00 – 00:05 – Welcome and Introduction
Presentation by the nutritionist
Brief introduction to the importance of the topic
Course objectives
00:05 – 00:15 – What is Extra Virgin Olive Oil?
Definition of European extra virgin olive oil
Extraction process (cold pressing methods)
Sensory characteristics (taste, aroma, colour)
00:15 – 00:25 – Properties of Extra Virgin Olive Oil
Nutritional composition (fatty acids, antioxidants, vitamins)
Phenolic compounds and their functions
Oxidative stability
00:25 – 00:35 – Health Benefits of European Extra Virgin Olive Oil
Cardiovascular benefits (reduction in LDL cholesterol, increase in HDL)
Anti-inflammatory properties
Antioxidant effects
Benefits for skin and hair
Role in preventing chronic diseases (diabetes, cancer)

00:35 – 00:45 – Difference between Extra Virgin Olive Oil, Virgin Olive Oil and Sansa Olive Oil
Analysing the label (date of production, origin, certifications)
Observe the colour and taste (fresh, fruity, bitter and spicy)
00:45 – 00:55 – Practical Applications and Tips for Using Extra Virgin Olive Oil
How to incorporate extra virgin olive oil into your daily diet
Tips for choosing a good olive oil at the market
Proper storage to maintain quality

Translated with DeepL.com (free version)