At first glance, olive oil, a staple product found in many kitchens, seems to be a simple and well known item. After all, it has been around for thousands of years and its benefits have been touted by generations of farmers and companies big and small. Recently, however, the bland business of olive oil has taken on a new shine. Scientific analysis is confirming centuries of experience and explaining why olive oil, and especially extra virgin olive oil is so good for the human body.
From antioxidants for cancer prevention to beneficial cholesterol fighting abilities to aiding in combating heart disease, olive oil is proving to be a viable and preferred alternative to many other oils in kitchens around the world. As the popularity of EVOO grows, so does the need for education.
This presentation touches on several key areas, providing answers and encouraging further exploration of this "Liquid Gold" - a product of thousands of years of human agriculture, brought to light anew in the 21st century.
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