“The EVOO is at the heart of the Mediterranean Diet”, says Dr Poolen, an international expert on Mediterranean Diet who is attending to the World Olive Oil Exhibition.

“It is good to see EVOO increasingly used with foods which are part of other cultures in a fusion of the goodness of the Med Diet with other local products”

The WOOE will be held on the coming
27th and 28th of March at Madrid’s IFEMA.

Dr Simon Poole is a Cambridge based medical doctor, author, broadcaster and commentator and is an internationally renowned authority on the science and application of the Mediterranean diet and lifestyle, explaining and celebrating the combination of wonderful ingredients in this beautiful cuisine, which can add years to life. His new award-winning book, The olive oil diet, takes a fresh and exciting look at the Mediterranean Diet positioning olive oil at its core.

– Why did the olive oil draw your attention?

As a physician, I am a keen advocate of lifestyle medicine and I recommend the Mediterranean Diet to all my patients, as well as teaching the fundamental elements of the diet to other colleagues and the general public. I soon became interested in the unique factors in extra virgin olive oil which are beneficial for health.

– Which role does the EVOO play in the Mediterranean Diet?

Its role is the common ubiquitous denominator in all the regional versions of the diet. It is “at the heart of the Med Diet” and has extraordinary compounds which have powerful anti-inflammatory and anti-oxidant effects, which are associated with reduced risk of many chronic diseases. I recommend using extra virgin olive oil for cooking and finishing dishes, including it in every meal of the day.

– You are a member of many international institutions that promote a healthy diet, such as the Council of the True Health Initiative (USA). Could you tell us how we eat nowadays?

We live in an era of ultra-processed foods high in unhealthy fats, salt and sugar. Nutritionists in the media argue about the benefits and harms of macronutrients such as fats, carbohydrates and proteins, whilst the confused public buys books with fashionable diets which promise weight loss or miraculous health results. What we really need is a return to traditional diets like the Mediterranean one with natural foods grown with care and respect for the environment, this way we will have a healthy population and planet.

– The diet is very much linked to a country’s culture. From that approach, how do we promote all the benefits that the Mediterranean diet brings to different countries?

We are seeing a growing interest from around the world in the health benefits of the Mediterranean Diet with EVOO at the centre of food preparation and combination. There is an increased emphasis on high-quality olive oil production in countries with an ancient tradition in that, and now the “new world” and even places such as India and China are starting to produce extra virgin olive oil. With this interest in the Mediterranean and other traditional “heritage” diets getting bigger, there is a new demand for quality products which make up these diets. It is good to see EVOO increasingly used with foods which are part of other cultures in a fusion of the goodness of the Med Diet with other local products.

– At the World Olive Oil Exhibition, you are going to talk about “The health benefits of Olive Oil and opportunities for producers and consumers beyond the Mediterranean shores”. Would you mind advancing some information on it?

With the scientific breakthroughs now demonstrating the reasons for the health benefits of EVOO, it is really important that we educate the public to use it as part of their everyday diet. There are stories we can tell which show how extra virgin olive oil can play a central role in a healthy lifestyle and the “fake news” which needs to be addressed and reversed. When all of us involved in the production, marketing and tasting of olive oil can communicate these extraordinary benefits, including an understanding of the key antioxidant and anti-inflammatory aspects of EVOO we will be able to introduce many more consumers to enjoy the fantastic products of the ancient olive tree. I will share many ideas on how we can tell these stories to consumers.

– This is your first time at the WOOE, what are your expectations from the fair?

When I meet olive oil producers and promoters, I always find passion, commitment and love. Also, I learn very much because everyone has their own story to tell and because every bottle tells a story in its taste: perhaps one of a hard winter, the winds that have blown through the shimmering leaves, the long hot summer and the extraordinary commitment of the producer to create the most beautiful product we can celebrate and enjoy all together.