SOST BISCUITS Operational Group: Development of a food product with EVOO from sustainable olive grove management

The contribution of zero-mile EVOO to the biscuit industry will improve the sustainability of processes and the quality of food products, making them healthier and more stable over time. It will increase the demand for EVOO from organic farming and agroecology, which will lead to more respectful agronomic practices and an increase in the farmer's disposable income, thus increasing the competitiveness of the sector. It will also ensure the survival of traditional olive groves, which are the largest contributors to high-quality oils from a chemical, nutritional and organoleptic perspectives, thus bringing to market oils with high added value and social impact.

Additionally, it will expand knowledge about the positive effect of EVOO on the development of highly prevalent chronic diseases, such as hypertension, type 2 diabetes, and metabolic syndrome. It will allow for the analysis of these effects synergistically with other food components (dietary fiber and other sources of phytochemicals) in a complete food and within a complex system such as an animal model.

The use of genetically hypertensive animals will allow for the analysis of genetic-nutrient interactions and will open the door to studying this type of food for the early prevention of diseases with a high genetic load, as well as the effective combination of pharmacological treatments and the use of active components in specifically designed functional foods.