Study Links Olive Oil to Lower Dementia Mortality

Recent coverage highlights olive oil across professional training, consumer education, commerce and regulation. An advanced Athens certification program will teach sensory evaluation alongside production, gastronomy, health, sustainability and market knowledge, while a separate article argues that fresh extra-virgin oils’ bitterness can signal beneficial polyphenols and challenges the preference for sweeter-tasting oil. In Spain, proposed changes to quality standards aim to strengthen traceability, product identification and consumer confidence, including for imported oils. Consumer-facing offerings include Corto’s new horseradish oil in an agrumato-method gift set and a guided tasting of Italian extra-virgin oils in Harrogate.