Conclusions concerning the long-term benefits of virgin olive oil and common olive oil consumption will be derived. Conclusions will be available for Consumers, as well as for the Scientific Community, and the Olive Oil Industry.

Consumers will be aware of:

Whether or not the content of the phenolic compounds in olive oil protects against oxidative stress.
This will give options to consumers in making choices taking into account the nutritional value of each type of olive oil and its price.

Whether or not the consumption of olive oil has the same effects on oxidative damage across Europe.
If the beneficial effects of olive oil on oxidative damage differ from country to country, consumers with major benefits should be aware in order to make choices about their nutritional habits.

Programme

Objectives

Introduction

Workplan