Olive Oil Science

Use Extra Virgin Olive Oil for your kids nutritional habits

Use Extra Virgin Olive Oil for your kids nutritional habits

With schools reopening, kids may use all kinds of excuses to skip doing their homework. But guess what… Research has shown that students are able to learn better when they’re well-nourished, and healthy meals have been linked to higher grades, better memory and alertness, and faster information processing. Extra virgin olive oil helps children’s growth […] read more

Olive oil in cocktails, huh?

Olive oil in cocktails, huh?

Did you know that Extra Virgin olive oil will add a ton of smooth flavor and cut through the “bite” of alcohol? Bartenders swear by it. Take the ‘Torali Martini’ by Leo Enriquez, Food & Beverage Manager, at The Ritz-Carlton, in Chicago, IL. Just add the following ingredients 1 ½ oz. Plymouth Gin, 1 ½ […] read more

How to select High-Polyphenol Olive Oils

How to select High-Polyphenol Olive Oils

Consumers interested in the health benefits often ask how to find high-polyphenol extra virgin olive oils. Only a few brands list polyphenol contents online, but often as just a plain number, without an explicit mention of the units in which the polyphenol values were measured. This creates confusion since different polyphenol test methods may be […] read more

Olive Oil and Oxidative stress

Olive Oil and Oxidative stress

Oxidative stress is defined as an imbalance between the oxidant and antioxidant systems of the body, in favor of the oxidants. Oxidative stress produced by free radicals has been linked to the development of several diseases such as cardiovascular, cancer, and neurodegenerative diseases. Olive oil is the main source of fat of the Mediterranean diet […] read more

6 Surprising Health Benefits of Olive Oil

6 Surprising Health Benefits of Olive Oil

Olive oil has been a staple of Mediterranean cultures for thousands of years, dating back to the Ancient Greeks and it remains the most popular cooking oil in the region to this day. As a result, olive oil consumption has been associated with everything from improved cholesterol levels to better mood to stronger bones. Here […] read more

A quick

A quick “Olive Oil Sensory Analysis” lesson by MONOGRAM Team

HOW TO TASTE AN OLIVE OIL-“SENSORY ANALYSIS” (STEP BY STEP) 1.Pour about 15ml of olive oil in a suitable cup or glass. 2.Hold the cup with one hand to warm up the sample and with the other one cover the cup 3.Swirl gently the cap or glass slightly in all directions to wet the inner […] read more

Greek salad is a

Greek salad is a “Must”

The Greek salad is a staple of our cuisine!!! It is always present on the dinner table, accompanying almost all meals or even standing alone as a main dish. Made up of simple and pure ingredients, including tomato, cucumber, onion, Kalamata authentic olives, a pinch of salt and dried oregano, topped with a slice of […] read more

40 Years of the Mediterranean Diet: The World

40 Years of the Mediterranean Diet: The World’s Healthiest Eating Plan

After centuries of culinary tradition, the Mediterranean diet was formally defined in 1980. On its fortieth anniversary, experts reveal the health benefits that have allowed the diet to endure and look ahead to its future. In 1958, a physiologist from the University of Minnesota School of Public Health observed that incidents of coronary heart disease […] read more

A quick “Olive Oil” Food Chemistry lesson by MONOGRAM

A quick “Olive Oil” Food Chemistry lesson by MONOGRAM

OK this is the science bit – but a simple “Olive Oil Food chemistry” lesson is always important for all of us. Extra virgin olive oil is the highest quality of olive oil. It is the juice of the olive fruit, produced solely by mechanical means, without having undergone any chemical or other treatment. It […] read more

Why we should cook with Extra Virgin Olive Oil

Why we should cook with Extra Virgin Olive Oil

Generally, Oils are made up predominantly of fats called triglycerides. These are made up of three (hence the ‘tri’) fatty acids attached to a compound called glycerol. Oils also contain a very small number of free fatty acids – in other words fatty acids that are not attached to glycerol and are ‘floating’ on their […] read more