橄榄油，珍贵而又悠久的食物，既醇厚美味又为人们带来无尽能量。历时几个世纪的变迁，始终承载着人们对于美味的期待和健康的需求，在餐桌上占据着愈来愈重要的位置。

Olive oil，a precious and time-honored food，is mellow，delicious and energizing. Despite several centuries of changes，it has always carried peoples expectation for delicacy and demand for health，occupying an increasingly important position on the dinner table.

国际油橄榄理事会是橄榄油和餐用油橄榄领域，世界上唯一一个国际政府间组织，于1959年在联合国的主持下在西班牙马德里成立，被命名为国际橄榄油理事会(IOOC)，于2006年更名为国际油橄榄理事会(IOC)，作为在促进油橄榄种植的可持续和有责任的发展方面发挥着决定性作用，旨在讨论决策问题和应对当前和未来挑战。

The International Olive Council is the world’s only international intergovernmental organization in the field of olive oil and table olives. It was set up in Madrid，Spain，in 1959，under the auspices of the United Nations. It used to be known as the International Olive Oil Council or IOOC until 2006，when its name was changed. The Council is a decisive player in contributing to the sustainable and responsible development of olive growing and it serves as a world forum for discussing policymaking issues and tackling present and future challenges.

自公元前6500年，油橄榄的种植遍及整个地中海盆地，并对当地的经济、历史、文化和环境产生了深远的影响。经过几个世纪的发展与演变，油橄榄在欧洲大陆得以广泛地传播。直到19世纪，它已扩展到南非和大洋洲(19世纪初)和远东(中国、日本)等新地区。

Olive trees have been cultivated throughout the Mediterranean basin since 6,500 BC and have had an enormous impact on the economy，history，culture，and environment of the area. After centuries of development and evolution，olive trees have been spread more and more widely in continental Europe. Most recently，it has spread to new areas such as South Africa and Oceania (early nineteenth century) and the Far East (China，Japan) at the end of the 19th century.

橄榄油，是指采集油橄榄鲜果利用机械冷榨、经过过滤等处理除去异物后得到的油脂。市场上常见的有三种橄榄油：

一是特级初榨橄榄油：初榨橄榄油的游离酸度，以油酸表示，每100克不超过0.80克，其特性需符合国际油橄榄理事会贸易标准中对该类别的规定。

二是初榨橄榄油：初榨橄榄油的游离酸度，以油酸表示，每100克不超过2.00 克，其特性需符合国际油橄榄理事会贸易标准中对该类别的规定。

三是混合橄榄油：由精炼橄榄油和初榨橄榄油混合而成，适合食用。它的游离酸度，以油酸表示，每100克不超过1.00 克。

Olive oil is the grease obtained by mechanical cold pressing of fresh olive fruits and filtering to remove foreign matters. There are many categories of olive oil but in the supermarket，you can find mostly:

Extra Virgin Olive Oil: virgin olive oil，which has a free acidity，expressed as oleic acid，of not more than 0.80 grams per 100 grams.

Virgin Olive Oil: virgin olive oil，which has a free acidity，expressed as oleic acid，of not more than 2.0 grams per 100 grams.

Olive oil composed of refined olive oil and virgin olive oils: oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity，expressed as oleic acid，of not more than 1.00 gram per 100 grams.

2019年3月15日，由国际油橄榄理事会举办的“美味橄榄油，健康添活力”中国媒体发布会在北京三里屯CHAO酒店举行。此次发布会由资深美食媒体人梦遥女士担任主持，首先国际油橄榄理事会副执行理事Jaime Lillo先生向来宾介绍了国际油橄榄理事会的发展历史、成员组成和主要职责，接着国际油橄榄理事会经济与推广部主管Ender Gündüz先生介绍了油橄榄理事会未来三年的在华推广与培训计划。为了使大家对橄榄油能有一个更加详细的了解，国际油橄榄理事会专程邀请官方资深化学师莫赫阿勒?阿尔伯特博士(Dr. Morreale Alberto )，从油橄榄树的种植到橄榄油的提取，以及橄榄油的推广历史和如何品鉴橄榄油的技巧，进行全方位的感官分析。在现场，莫赫阿勒?阿尔伯特博士将四种不同种类的橄榄油，通过味道、香气等几个方面分别对它们做出了讲解与品鉴，与嘉宾媒体分享了如何鉴别橄榄油的优劣质，以及如何选择适合自己的橄榄油的方法。同时奥运冠军陈一冰先生与营养师刘纳女士，与大家面对面分享生活中，如何辨别选择橄榄油以及橄榄油的健康运用。 最后更有大厨刘鹏先生现场演示制作了一道“时令鲜蔬慢炆河虾仁”，通过在不同阶段使用橄榄油，将这道菜的清新香味发挥至极致，完美演绎展现了橄榄油的迷人魅力。在发布会后的迎宾晚宴上，一道道精致的菜品因为使用了橄榄油而更添其香，让到场嘉宾切实体会到了橄榄油与食材相辅相成的美妙之处，在曼妙音乐和橄榄香气的衬陪下，这个夜晚美好而令人愉悦。

On March 15，2019，the Chinese Press Conference of IOC themed by "Flavor Your Life with Olive Oils" was held in CHAO Hotel，Sanlitun，Beijing. This conference was presided over by Meng Yao，a famous foodie media. Mr. Jaime Lillo，Deputy Executive Director of IOC，introduces the history of IOC，members of IOC and general objectives of IOC. Mr. Ender Gündüz，Head of the Economy and promotion Unit of IOC，introduces the plan of promotion campaign and workshops programme in 3 years. In order to provide conferees a more detailed view of olive oil，the IOC invited leaders assisted Dr. Morreale Alberto，the official senior chemist，in making a thorough presentation from the planting of olive trees，extraction and promotion history of olive oil，to the skills of olive oil tasting. At the conference，the Dr. Morreale Alberto poured four kinds of olive oils respectively，then appreciated them in terms of taste and smell，and shared his experience with guests and media partners about how to distinguish the quality of olive oils. Meanwhile，the Olympic champion Chen Yibing and the nutritionist Liu Na also presented at the conference，sharing their experiences face to face with invitees about how to select olive oils and the healthful use of olive oil in daily life. During the conference，Chef Liu Peng cooked a delicacy of «Braised seasonal vegetables with river shrimps"，drawing forth the fresh flavor of Sarcodon Imbricatus to an extreme extent by using olive oils at different stages. Appetizing in both color and aroma，the dish perfectly proved and demonstrated olive oils charm. At the dinner buffet after the conference，exquisite dishes with olive were flavored oil one after another，giving all guests the experience of how olive oil perfectly matched with each ingredient. Accompanied by tuneful melodies and attractive olive aroma，this night turned out to be wonderful and pleasant.

除了为美食增香添色以外，凭借着丰富的营养价值，橄榄油在最近几年也成功引起了国际营养学家和食品专家越来越多的兴趣。研究表明，橄榄油对防止血块和血小板聚集有一定的作用。据观察，通过避免过度凝血，富含橄榄油的饮食可以减轻脂肪食物在促使血块形成方面的作用，所以在一些以橄榄油为主要脂肪补给的国家中与心脏有关的疾病发病率较低。以橄榄油为主要脂肪来源的健康饮食可以大大降低癌症发病率。同时，橄榄油在某种程度上还会抑制胃运动。因此，胃的胃能量释放得更慢，逐渐进入十二指肠，给人感觉到胃部更加 "丰满"，这些在肠道的营养物会有利于消化和吸收。此外，橄榄油的烟点在摄氏 240～270 度之间，远高于其它常用食用油的烟点值，这意味着橄榄油能反复使用而不变质，完美应对各式菜肴中复杂多种的烹饪需求。

Apart from adding flavor and color to delicacies，the olive oil has，by virtue of its high nutritional value，also increasingly aroused the interest of international nutritionists and food experts in recent years. It has been demonstrated that olive oil has an effect in preventing the formation of blood clots and platelet aggregation. It has been observed that by avoiding excessive blood coagulation，olive-oil-rich diets can attenuate the effect of fatty foods in encouraging blood clot formation，thus contributing to the low incidence of heart failure in countries where olive oil is the principal fat consumed. A number of research studies have documented that eating a healthy diet with olive oil as the main source of fat could considerably lower cancer incidence. Meanwhile，Olive oil also partially inhibits gastric motility. As a result，the gastric content of the stomach is released more slowly and gradually into the duodenum，giving a greater sensation of "fullness"，and favouring the digestion and absorption of nutrients in the intestine. Besides，the olive oil has its smoke point falling in between 240℃ and 270℃，which is much higher than those of other common edible oils. In another word，the olive oil can be repeatedly used without deterioration，perfectly dealing with complex and diverse cooking demands of different dishes.

继在日本、加拿大、巴西和俄罗斯等国成功推广后，今年国际油橄榄理事会正式来到中国。推广活动旨在向中国消费者和相关行业人员介绍橄榄油的国际标准，保护进口商和消费者。相信经过一系列的合作与推广，中国的油橄榄种植与经营产业能够更加充满活力、蓬勃发展。

Following the successful promotions campaigns in several countries such as Japan，Canada，Brazil，Russia，the IOC starts its promotion campaign in China this year，aiming to inform Chinese consumers and Chinese stakeholders of international standards，which can protect the consumers and importers. It is believed that after a series of cooperation and promotion，China’s olive cultivation and business can be more dynamic and develop vigorously.