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Olive oil will be the focal point of the event to be held by the International Olive Council this year at ANUGA, the world’s biggest food and beverage fair. This venue was chosen on the recommendation of the associations represented on the IOC/private sector Advisory Committee.
Kicking off at 15.30 on Sunday 6 October 2013, the seminar will be held in ANUGA’s Press Centre East. The aim is to enhance awareness of olive oil through talks illustrating its aspects as an internationally traded product, as a healthy ingredient in our diet, as a food with fascinating sensory attributes and as a product backed by centuries of history.
There will be four speakers. IOC Executive Director Jean-Louis Barjol will broach trade issues, Francesco Visioli, a reputed scientist from the Madrid Institute for Advanced Food Research (IMDEA) will discuss nutritional aspects, Gabriele Zeiler-Hielgart, the leader of a German IOC-recognised tasting panel will speak on organoleptic matters and Horst Schaefer-Schuchardt will give a historical and cultural overview.
The presentations will be followed by a cocktail reception featuring typical German dishes made with olive oil to showcase its versatility and diversity of flavours.
Anyone interested in attending is invited to register via the IOC Executive Secretariat (iooc@internationaloliveoil.org). Participants will be registered on a first-come, first-served basis and will receive confirmation of registration.
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