The 9th Olympia Health & Nutrition Awards ceremony took place on June 27 in Athens, Greece.
The ceremony was organised by the international non-profit World Olive Center for Health (WOCH) as part of its continuous efforts to have high phenolic extra virgin olive oil and its health benefits recognised internationally.
This year, more than 600 olive oil samples were tested for health-protecting natural phenolic compounds at the University of Athens, and over 250 producers from 10 countries were awarded.
The event also celebrated the six-year anniversary of establishment of the WOCH. The centre was founded in 2018 by an international group of university professors, with the aim of certifying olive oils that meet the criteria for the European Union’s health claim, teaching producers how to create healthier olive oil, and supporting scientific research on the health benefits of olive products, with the aim of increasing their economic value.
This edition of the Olympia Awards took place in the Eleon Loft, on a site where the ancient olive grove of Athens once stood.
The awards ceremony was preceded by a presentation of scientific work supported by WOCH, an overview of the US olive oil market by UC Davis Olive Center founding director Dan Flynn, a description of WOCH’s activities, and a review of scientific developments related to olive oil’s health benefits. The contributions of WOCH members and donors such as the Leventis Foundation were also honoured.
Beginning the scientific program, University of Cyprus professor Georgios Spanoudis presented the findings of the first clinical study with high phenolic extra virgin olive oil (HPEVOO) in multiple sclerosis (MS) patients. The results showed that 50 ml of HPEVOO daily could improve cognitive function, reduce fatigue, and have positive emotional and psychological effects on people with MS, improving their quality of life.
Dr. Evangelos Dadiotis of the National and Kapodistrian University of Athens described animal studies that revealed that cannabinoids and olive oil phenols can work together to nearly eliminate epileptic seizures, inhibit proliferation in various types of cancer cells, and reduce the symptoms of Alzheimer’s disease.
Professor Georgios Samoutis from the University of Nicosia presented the world’s first clinical trial on the effect olive oil phenols in capsule form have on metabolic syndrome, a common condition that is associated with a higher risk of cardiovascular disease, stroke, and diabetes.
Dr. Pavlina Sverak presented a University of Minnesota clinical study of a nutraceutical intervention with high phenolic extra virgin olive oil and curcumin for neurofibromatosis, type 1, whose symptoms include benign and malignant tumors, blindness, pain, severe itching and headaches, and high blood pressure. Promising preliminary results showed that some patients who used HPEVOO for one year experienced a reduction in severe itching, headaches, and pain.
Dr. Eleni Melliou, president of the World Olive Center for Health, provided an overview of WOCH’s activities, which include doctoral student scholarships, the creation of the non-profit Olive Lab & Shop, and support for numerous clinical and experimental studies related to the health benefits of high phenolic EVOO.
Melliou also announced that WOCH is supporting the establishment of a Hellenic Olive Network to bring together Greek scientists who carry out research on olive trees, olives and olive oil, with the aim of promoting cooperation with businesses and the agricultural sector and increasing the efficiency of research.
University of Athens Professor Prokopios Magiatis concluded the scientific portion of the program by summarizing recent studies that offer new evidence that HPEVOO can help fight cancer, high blood pressure, cholesterol problems, and the effects of obesity and prediabetes, as well as improving recovery time for COVID-19 patients.
According to Magiatis, “the road to the pharmacy is wide open” for high phenolic olive oil. Several types of HPEVOO-based products are already sold in pharmacies, but for the first time, the world’s first food supplement with isolated phenols extracted from olive oil and put into capsule form was presented under the Thousand Olives brand. This is a product developed by Greek scientists with worldwide patents, with the goal of selling it on the international market.
Olympia Awards were presented to three companies for their support for research related to HPEVOO: Ellis Farm, which donated Eliama Gold HPEVOO for the study on multiple sclerosis; the American company Greek EVOO Olea True, whose olive oil is sourced from Pamako and The Greek Olive Estate; and Olive Fabrica, whose EVOO The Governor was donated for the study on neurofibromatosis.
Extra virgin olive oils with enough phenols to earn the European Union’s health claim received Bronze Olympia Health & Nutrition Awards, and Silver and Gold Awards were presented to HPEVOOs that exceeded the requirements of the health claim. In addition, the four EVOOs that were richest in health-protecting phenols received special Top Gold Awards: The Greek Olive Estate, Atsas Organic Products, Falcon SA’s Oleve brand, and–with the highest polyphenol content this year–Sparta Original Greek D. Sakkas Co.
