Adapted from an article by Denise Myers, October 10, 2018. Yale’s Olive Oil and Health symposium drew a deeply invested group to New Haven this month—chefs, growers, importers, scientists, and associations of producers, entrepreneurs, and business people—to celebrate this amazing fruit juice and begin mapping out a new olive institute at the Yale School of Public Health. Olive oil is the cornerstone of Mediterranean nutrition, and speaker after speaker cited its vital role in better health outcomes throughout that region. “There is no greater crisis in public health today than diet, diabetes, and cardiovascular diseases,” Sten Vermund, dean of the Yale School of Public Health (YSPH), told the gathering in Winslow Auditorium in his opening remarks for the two-day event
