A Spoonful of Olive Oil Makes the Vegetables Go Down: The Health Benefits of Cooking with EVOO

Consumers are often concerned that you can’t cook with extra virgin olive oil and that doing so will lead to weight gain. To help set the record straight, Dr. Rosa Lamuela-Raventos of the University of Barcelona will share research on how heating and cooking with extra virgin olive oil not only is safe and but positively impacts nutritional composition of prepared foods. Dr. Frank Hu of the Harvard T.H. Chan School of Public Health will also share research on the health benefits of olive oil with respect weight maintenance and longevity. To help put all this research into practice, Joseph R. Profaci, Executive Director of the North American Olive Oil Association, will provide a quick “Olive Oil 101” on what you need to know when you shop for olive oils. Thanks to our friends at the NAOOA for sponsoring this session!