Adapted from an article in the New Haven Register by Dr. David Katz, July 1, 2018 In late June 2018, Yale University hosted the Mediterranean Diet Roundtable conference. Among the presentations were two by world-leading experts in the bioactive components of olive oil, Eleni Melliou, PhD, and Prokopios Magiatis, PhD, both from the University of […]
Greetings from Spain! This land has been an olive oil–producing powerhouse for millennia. Cultivated olive trees were introduced to Spain and Portugal an estimated 3,000 years ago, by the Phoenicians. It was the ancient Romans, though, who really got the millstones rolling.
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 […]
