New Discovery: Spreadable EVOO

New Discovery: Spreadable Extra Virgin Olive Oil

Researchers from the Networked Biomedical Research Center (CIBER) and the University of Zaragoza have developed an innovative spreadable Extra Virgin Olive Oil (EVOO) formula, composed of over 75% EVOO combined with various plant-based ingredients, ensuring that it is suitable for vegans. This new product is presented as a healthy alternative to butter and margarine, making it easier to incorporate EVOO into Western diets in a more versatile and accessible way.

The creation of this spreadable product is based on increasing scientific evidence supporting the health benefits of EVOO. Extra virgin olive oil is known for its high content of unsaturated fatty acids, which are essential for maintaining good cardiovascular health. These fats help lower levels of bad cholesterol (LDL) and increase levels of good cholesterol (HDL), thereby reducing the risk of cardiovascular diseases.

Vascular Health

A team of researchers conducted studies on animal models, specifically on mice prone to developing atherosclerosis. The results were significant: mice that consumed the new spreadable EVOO product showed a marked reduction in vascular lesions compared to those that consumed butter. This finding is mainly attributed to the high content of unsaturated fatty acids in EVOO, as opposed to the saturated fats found in butter. Butter contains only 27% unsaturated fatty acids, while the spreadable EVOO formula contains 71% of these beneficial acids, including 62% oleic acid.

Besides the high content of unsaturated fatty acids, the new spreadable EVOO product is enriched with bioactive compounds typical of extra virgin olive oil, such as squalene and hydroxytyrosol. These compounds have potent antioxidant properties that can reduce cellular oxidation and thus lower the risk of vascular diseases and other chronic diseases related to oxidative stress.

Weight Reduction

The impact of the new spreadable product was not limited to vascular health. Another interesting finding was the reduction in body weight among overweight or obese male mice that consumed the product over an extended period. After ten weeks of dietary intervention, these mice exhibited a significant decrease in body weight, an effect that persisted until the end of the experiment. This discovery suggests that regular consumption of this spreadable EVOO could be beneficial for individuals with overweight or obesity issues, helping them to manage their weight more effectively.

The research team emphasized the multiple benefits of EVOO in preventing cardiovascular diseases, highlighting its central role in the Mediterranean diet, renowned worldwide for its positive health effects. Incorporating EVOO in a spreadable form facilitates its use in a variety of culinary preparations, making healthy eating habits more accessible in different cultural contexts.

Trans-Fat Free

A notable aspect of this new product is its suitability for vegans and vegetarians. Many margarines available on the market can contain traces of animal products or employ production processes that are not compatible with a vegan diet. In contrast, the new spreadable EVOO has been developed exclusively with plant-based and organic products, such as EVOO and cocoa butter, without resorting to hydrogenation processes that produce trans fats, known for their harmful health effects.

Another advantage of this spreadable product is that it contains no preservatives, additives, or allergens commonly found in other types of industrial margarines and butters. This makes it a safe and healthy option for people with various food intolerances and allergies, as well as for those concerned about consuming highly processed foods.

In addition to the health and dietary benefits, the new spreadable EVOO product also offers improvements in terms of preservation and storage. While conventional EVOO has a preferential consumption period of about one year, the spreadable EVOO can remain in optimal condition for up to two years. This extended shelf life is particularly advantageous during years of high production, allowing for more efficient resource management and reduced food waste.

The development of this innovative product has been made possible through the collaboration of several research teams from prestigious institutions. Along with CIBER and the University of Zaragoza, scientists from the Center for Energy, Environmental and Technological Research (CIEMAT) also participated. The project received funding from the Ministry of Science and Innovation through CIBER, as well as from the Technology Development Voucher of the Ibercaja Foundation and the Foundation for Upper Aragon Studies.

Jesús de la Osada, a professor at the University of Zaragoza and group leader at CIBEROBN, highlighted the importance of this innovation not only for consumers but also for the food industry. The introduction of this product to the market could boost the consumption of EVOO outside Spain, promoting its benefits globally. Adapting EVOO to more convenient forms for everyday kitchen use could help various populations adopt a healthier diet aligned with the principles of the Mediterranean diet.

In conclusion, the new spreadable EVOO formula developed by researchers from CIBER and the University of Zaragoza represents a significant advancement in nutrition and public health. By offering a healthy and vegan-friendly alternative to butter and margarine, this product has the potential to improve cardiovascular health, aid in weight control, and provide antioxidant benefits to a broad range of consumers. With its longer shelf life and formulation free from additives and allergens, spreadable EVOO stands out as a superior option in the healthy food market, aligning with current trends toward responsible and sustainable consumption.

At AceitedelCampo.com, we promote the culture of extra virgin olive oil as a Gourmet product that should be cherished and savored like fine wine.

Reference Article

Martínez-Beamonte, R., Barranquero, C., Gascón, S. et al. Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient mice. J Physiol Biochem (2024). https://doi.org/10.1007/s13105-024-01029-8