EXTRA VIRGIN OLIVE OIL

“The Extra Virgin Olive Oil is the best fat to be used for cooking at home and at the restaurant, according with scientific and medical evidence, because its healthy benefits, not proven by other kind of fats for human consumption”.

SCOPE

The Academy was founded with an international spirit to demonstrate that EVOO is the best fat for cooking under scientific and medical evidence and to be introduced in another countries concerned about their healthy food care.

Healthy eating is a matter of the whole society, not only chefs or doctors or dietitians or health authorities, shopping centers or EVOO producers.
A select group of all of them after a depp analysis based on existing knowledge we decided to create the EVOO INTERNATIONAL COOKING ACADEMY.
Any attempt to speak correctly about healthy eating requires knowledge and scientific evidence to support it. And it does not conflict but on the contrary, it is necessary to reconcile with delight in the essential food for humans, because for that we have our senses and the organoleptic science.
A proper balance between content and flavors, but all based on a form of cooking healthy with Extra Virgin Olive Oil, rich in phenols and with a high percentage of monounsaturated fatty acids and low in saturated food, is our healthy target.

REASONS

01
COOKING AT HOME

The massive incorporation of women in the labor market is undoubtedly one of the great success of the western world. However this has led the ranscendental fact that an essential element has missed: the practical daily cooking at home. The only example to follow today to mitigate this effect is to use the media mass communication, to reach a true and effective information and training to the population in order to regain the habit of cooking at home. This is unfortunately not the case.

02
PRESCRIBERS

And no doubt the best prescribers at that level are the Chefs, Culinary Schools and Restoration Companies, besides Communicators, Journalists, Doctors, etc.

03
EVOO’s FATTY ACIDS

The EVOO’s fatty acids are the best to use for cooking by human consumption. Today the scientific evidence and recognizes the detriment of the other vegetable and animal fats, to prevent most chronic and acute diseases of the civilization.

04
COOKING WITH EVOO

But the sad reality is that EVOO is not used for cooking. The same professionals, the CHEFS, recognize that they not cook with EVOO, limited to use in salad dressings, sauces or termination of certain cold dishes.

05
SCIENTIFIC TESTS

We must banish medical evidence, the old taboos on cooking with EVOO and provide scientifically established facts:

– EVOO Smoke Point, just the necessary
– The ratio Temperature / Time, essential
– The cost of using everyday EVOO in the house kitchen and Restaurants.
– The adoption of new Cooking formats

Knowledge of what happen with the combination of flavors and the mix of EVOO and Food, doing basic research on it is one important step. But finally what is the result of the intake of this plates on our health.

06
THE FUTURE OF EVOO

The present and the future of EVOO that we named now as “Premium” is to commercialize in other countries with an interest in their food Health care for better quality and life expectancy.

The best way to reach these international markets is to train the best Chefs, Chefs and Sous Chefs in the use and management of EVOO as the best healthy tool in the kitchen to be used every day.

07
COMMUNICATION

Also emphasize the Media, consumer associations and opinion leaders in health issues.

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