Extra virgin olive oil is one of the most authentic symbols of the Mediterranean diet, but its value is not limited to taste or tradition: nutritional quality, composition, scientific research, and accurate information make it a central food for a culture of daily well-being. The relationship between EVOO and health will be one of the focuses of the third edition of EVOLIO Expo, the B2B trade fair dedicated to extra virgin olive oil and the olive oil supply chain, organized by Senaf on behalf of Nuova Fiera del Levante, scheduled for January 28-30, 2027, at the Fiera del Levante in Bari.
But what does it really mean to talk about EVOO as a functional food?
According to Professor Maria Lisa Clodoveo, a lecturer at the University of Bari and an expert in Nutritional Sciences and Food Technology, “We must first overcome generalizations. Not all extra virgin olive oils on the market possess the same characteristics that allow us to attribute full health benefits to the product: what makes the difference are the nutritional quality, the composition, and the presence of elements such as polyphenols, vitamin E, oleic acid, and unsaturated fatty acids“.
“Consuming extra virgin olive oil is an important choice as part of a balanced diet, but we must learn to be more precise when we say that oil is good for our health“, emphasizes Maria Lisa Clodoveo. “The extra virgin olive oils that can fully express health benefits are those rich in polyphenols, vitamin E, oleic acid, and unsaturated fatty acids. For this reason, it is essential to help consumers distinguish between an oil that is simply an excellent condiment and an oil that can be recognized as a functional food“.
And how can consumers recognize the true value of an extra virgin olive oil?
“Behind a label lies a great responsibility“, continues Professor Clodoveo. “Alongside the mandatory information required by law, optional information can help consumers better understand the product’s characteristics, provided it is accurate, verifiable, and scientifically based. The health claim linked to the polyphenols in extra virgin olive oil represents a great opportunity for the supply chain, because it allows for product valorization and, at the same time, promotes food culture and more informed choices. This is a crucial step: in addition to know-how, we must also raise awareness, because quality must be produced, but also communicated with correct, understandable, and science-based tools“.
A challenge that, according to Clodoveo, concerns the entire supply chain and calls into question the relationship between the production world, universities, and institutions. “Scientific research is valuable if it is shared”, concludes Clodoveo. “It cannot remain confined to laboratories; it must become a starting point for the growth of the entire sector. EVOLIO Expo represents a valuable opportunity because it brings together producers, researchers, operators, and institutions. It is in this dialogue that extra virgin olive oil can be presented for what it truly is: not just a condiment, but a food capable of combining quality, culture, territory, and health“.
A vision shared by Dora Desantis, President of FOI and President of the Assitol Olive Oil Group, who emphasizes the need for a more open and constructive approach within the supply chain. “To truly promote extra virgin olive oil, ongoing dialogue between the world of production, research, and institutions is essential“, says Dora Desantis. “The supply chain needs scientific tools, innovation, and increasingly clear and informed communication, capable of describing the product’s true value. The goal must be shared: to increase quality and strengthen the culture of EVOO, raising awareness among operators and consumers, and promoting a food that represents a fundamental heritage for Italy and its producing regions“.
Starting from these themes, EVOLIO Expo 2027 aims to be a place for discussion between the supply chain, research, and institutions, with the aim of supporting businesses and operators in a more informed narrative of extra virgin olive oil: not just a quality agricultural product, but a food that defines the identity, nutrition, and culture of Made in Italy. The “Oil is Health” focus will be part of a broader journey that, over the three days of the event, will also explore the other two macro-themes of the fair: “Oil is Tourism“, dedicated to the potential of olive oil tourism and the valorization of olive-growing regions, and “Oil is Innovation“, focusing on new technologies, advanced production models, and solutions for making the supply chain more competitive and sustainable.
The third edition will maintain the event’s signature format, featuring B2B meetings, talks, conferences, guided tastings, masterclasses, tasting courses, cooking demonstrations, and in-depth discussions with producers, buyers, experts, chefs, doctors, researchers, and institutional representatives.
Building on the success of last year – 6,720 visitors, 150 exhibiting companies, over 100 events including conferences, talks, tastings, masterclasses, and events and 50 international buyers from 16 strategic countries -EVOLIO Expo returns to Bari with the aim of strengthening its role as a B2B platform for Italian and Mediterranean EVOO, fostering dialogue between supply and demand and helping to position extra virgin olive oil as a product of excellence in terms of production, health, and local products.
