Scientists have just found out what gourmets have always known, there is something special about fresh extra-virgin olive oil. – LONDON (Reuters)
A tasting experience at a molecular gastronomy meeting in Sicily led University of Pennsylvania biologist Gary Beauchamp to analyze freshly pressed extra-virgin olive oil. He and his team named their discovery oleocanthal and they wrote about their findings in the science journal Nature.
The discovery is significant.
It may also go some way to explaining the benefits long attributed to the olive-oil rich Mediterranean diet.