The overarching theme ‘Oil is Health’ will be the focus of the third edition of the B2B event dedicated to extra virgin olive oil, scheduled to take place from 28 to 30 January 2027 at the Fiera del Levante in Bari.
Extra virgin olive oil is one of the most authentic symbols of the Mediterranean diet, but its value extends far beyond taste or tradition: its nutritional quality, composition, scientific research and accurate information make it a key component of a culture of everyday wellbeing. One of the key themes of the third edition of EVOLIO Expo – the B2B trade fair dedicated to extra virgin olive oil and the olive-growing and oil-producing sector, organised by Senaf on behalf of Nuova Fiera del Levante – will be the relationship between extra virgin olive oil and health. The event is scheduled to take place from 28 to 30 January 2027 at the Fiera del Levante in Bari.
But what does it really mean to refer to extra virgin olive oil 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, “first and foremost, we must move beyond generalisations. Not all extra virgin olive oils on the market possess, to the same extent, the characteristics that allow the product to be attributed full health benefits: what makes the difference is the nutritional quality, the composition and the presence of elements such as polyphenols, vitamin E, oleic acid and unsaturated fatty acid.”
“Consuming extra virgin olive oil is an important part of a balanced diet, but we must learn to be more precise when we say that the oil is good for our health,” emphasises Maria Lisa Clodoveo. “The extra virgin olive oils that can fully deliver health benefits are those rich in polyphenols, vitamin E, oleic acid and unsaturated fatty acids. This is why it is essential to help consumers distinguish between an oil that is simply an excellent condiment and one that can be recognised as a functional food.”
And how can consumers recognise the true value of extra virgin olive oil?
“There is a great responsibility behind every label,” continues Professor Clodoveo. “Alongside the mandatory information required by law, optional information can help consumers better understand the product’s characteristics, provided that it is accurate, verifiable and scientifically sound. The health claim relating to the polyphenols in extra virgin olive oil represents a great opportunity for the sector, because it allows the product to be showcased and, at the same time, promotes food culture and more informed choices. It is a crucial step: as well as knowing how to produce it, we must also know how to communicate it, because quality must not only be produced but also communicated using appropriate, understandable and science-based methods.”
A challenge which, according to Clodoveo, affects the entire supply chain and calls into question the relationship between the manufacturing sector, universities and institutions. “Scientific research is only worthwhile if it is shared,” concludes Clodoveo. “It cannot remain confined to laboratories, but must become a starting point for the growth of the entire sector. EVOLIO Expo represents a valuable opportunity because it brings producers, researchers, industry professionals and institutions together around the same table. It is through this dialogue that extra virgin olive oil can be presented for what it truly is: not merely a condiment, but a food capable of combining quality, culture, local heritage and health.”
This view is also shared by Dora Desantis, President of FOI and Chair of Assitol’s Olive Oil Group, who highlights the need for a more open and constructive approach within the supply chain.
“To truly promote extra virgin olive oil, we need ongoing dialogue between the production sector, the research community and the institutions,” says Dora Desantis. “The sector needs scientific tools, innovation and increasingly clear and informed communication, capable of conveying the product’s true value. The objective must be a shared one: to improve quality and strengthen the culture of extra virgin olive oil, raising awareness amongst operators and consumers and promoting a foodstuff that represents a fundamental heritage for Italy and its producing regions.”
Building on these themes, EVOLIO Expo 2027 aims to serve as a forum for dialogue between the supply chain, the research sector and institutions, with the aim of guiding businesses and industry professionals towards a more informed understanding of extra virgin olive oil: not merely a high-quality agricultural product, but a food that embodies the identity, nutritional value and cultural heritage of ‘Made in Italy’. The “Oil is Health” focus will form part of a broader programme which, over the three days of the event, will also explore the fair’s other two main themes: “Oil is Tourism”, dedicated to the potential of olive oil tourism and the promotion of olive-growing regions, and “Oil is Innovation”, focusing on new technologies, advanced production models and solutions to make the supply chain more competitive and sustainable.
The third edition will retain the event’s signature format, featuring B2B meetings, talks, conferences, guided tastings, masterclasses, tasting courses, show cooking sessions and in-depth discussions with producers, buyers, experts, chefs, doctors, researchers and representatives from institutions.
Building on the success of last year’s event – 6,720 visitors, 150 exhibiting companies, over 100 sessions including conferences, talks, tastings, masterclasses and events, and 50 international buyers from 16 key countries - EVOLIO Expo returns to Bari with the aim of strengthening its role as a B2B platform for Italian and Mediterranean extra virgin olive oil, fostering dialogue between supply and demand and helping to position extra virgin olive oil as a product of excellence in terms of production, health benefits and regional identity.
Details of EVOLIO Expo events are available here.
For further information | MY PR Press Office
Roberto Grattagliano – 338 9291793 – roberto.grattagliano@mypr.it
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