IOC-Grant 2019
Increasing knowledge of the olive oil potentialities for cooking
Objective
The project's main objective is to offer local olive oil producers a forum to present and identify successful marketing strategies for extra virgin olive oil (EVOO) and to promote its consumption among gastronomy professionals:
- By providing appropriate information on the quality of the local product, the varieties and their culinary possibilities;
- By highlighting its relevance as one of the key elements of the Mediterranean Diet in preventing not only cardiovascular disease but also cognitive decline and depression;
- By presenting it as an alternative to other direct competitors for cooking and frying, such as sunflower oil, margarine and butter.
Duration
November 2019
Total budget
7.790€
Prodeca budget
7.790€
11.25.19
Extra Virgin Olive Oil (EVOO): a gastronomic fact, an export opportunity
On Wednesday 20 November, as part of the Gastronomic Forum and with the support of the International Olive Council, Prodeca hosted a panel discussion on extra virgin olive oil (EVOO) with a number of stakeholders.
01.20.20
The benefits of olive oil by Maria Nicolau
Prodeca implements the "Increasing knowledge of the olive oil potentialities for cooking" project co-financed by theInternational Olive Council (IOC) and record a video with chef Maria Nicolau about the importance of using olive oil in our