OWI webinar cooks up an EVOO information storm!
The Olive Wellness Institute (OWI) is running a new webinar later this month and it’s one you definitely don’t want to miss.
Cooking with EVOO: Unpacking the sensory and health properties of cooking with extra virgin olive oil (EVOO) features two guest speakers, Professor Catherine Itsiopoulos and award-winning chef Tom Hitchcock. Both are experts in their fields and will provide information and insight around cooking with – rather than just drizzling – delicious, healthy Australian EVOO.
OWI Dietician Jasmine Diamantaras said the webinar aims to meet a demand among growers for more factual information on the topic.
“At the last AOA Conference in Bendigo many of the growers I spoke with were curious to learn about the latest EVOO health science updates. They were also keen for more factual information to provide to consumers to debunk the myth that you can’t cook with EVOO,” Jasmine said.
“So Catherine will deliver a succinct update on research around health and EVOO, while Tom has been experimenting with EVOO and southeast Asian cooking (his specialty) and will share culinary insights that growers will find useful for promoting their products.
“The webinar will also see the launch of our new Culinary Nutrition E-booklet and will conclude with a Q&A session, allowing attendees to ask questions on the content. The session will be recorded and subsequently posted on the OWI website but we really hope olive producers will attend and take the opportunity to clarify any questions they have during the Q&A.”
Event details
Tuesday, 22 July
11:30am – 12:30pm AEST
FREE
Presenters
Professor Catherine Itsiopoulos is a research leader with international standing in Mediterranean diet studies, and the author of clinical guidelines on chronic disease management and four books on the Mediterranean diet. Vice-President of the Mediterranean Lifestyle Medicine Institute, Professor Itsiopoulos also leads the Education Task Force for the World Lifestyle Medicine Organisation and sits on the Olive Wellness Institute advisory panel.
Tom Hitchcock is an award-winning Australian chef celebrated for his innovative fusion of Southeast Asian flavours with modern technique. Head Chef of the iconic Spirit House restaurant in Yandina, Queensland, Hitchcock was named 2023 Australian Professional Chef of the Year.
Find out more about the presenters and register here.
The Olive Wellness Institute’s work is delivered via the Hort Innovation strategic investment project Increasing awareness of the health benefits of Australian olive products (OL22001). The project is funded by Hort Innovation using the olive research and development levy and funds from the Australian Government.