橄欖油，珍貴而又悠久的食物，既醇厚美味又為人們帶來無盡能量。歷時幾個世紀的變遷，始終承載著人們對于美味的期待和健康的需求，在餐桌上占據著愈來愈重要的位置。

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.

國際油橄欖理事會是橄欖油和餐用油橄欖領域，世界上唯一一個國際政府間組織，于1959年在聯合國的主持下在西班牙馬德里成立，被命名為國際橄欖油理事會(IOOC)，于2006年更名為國際油橄欖理事會(IOC)，作為在促進油橄欖種植的可持續和有責任的發展方面發揮著決定性作用，旨在討論決策問題和應對當前和未來挑戰。

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，油橄欖的種植遍及整個地中海盆地，并對當地的經濟、歷史、文化和環境產生了深遠的影響。經過幾個世紀的發展與演變，油橄欖在歐洲大陸得以廣泛地傳播。直到19世紀，它已擴展到南非和大洋洲(19世紀初)和遠東(中國、日本)等新地區。

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.

橄欖油，是指采集油橄欖鮮果利用機械冷榨、經過過濾等處理除去異物后得到的油脂。市場上常見的有三種橄欖油：

一是特級初榨橄欖油：初榨橄欖油的游離酸度，以油酸表示，每100克不超過0.80克，其特性需符合國際油橄欖理事會貿易標準中對該類別的規定。

二是初榨橄欖油：初榨橄欖油的游離酸度，以油酸表示，每100克不超過2.00 克，其特性需符合國際油橄欖理事會貿易標準中對該類別的規定。

三是混合橄欖油：由精煉橄欖油和初榨橄欖油混合而成，適合食用。它的游離酸度，以油酸表示，每100克不超過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，由國際油橄欖理事會舉辦的“美味橄欖油，健康添活力”中國媒體發布會在北京三里屯CHAO酒店舉行。此次發布會由資深美食媒體人夢遙女士擔任主持，首先國際油橄欖理事會副執行理事Jaime Lillo先生向來賓介紹了國際油橄欖理事會的發展歷史、成員組成和主要職責，接著國際油橄欖理事會經濟與推廣部主管Ender Gündüz先生介紹了油橄欖理事會未來三年的在華推廣與培訓計劃。為了使大家對橄欖油能有一個更加詳細的了解，國際油橄欖理事會專程邀請官方資深化學師莫赫阿勒?阿爾伯特博士(Dr. Morreale Alberto )，從油橄欖樹的種植到橄欖油的提取，以及橄欖油的推廣歷史和如何品鑒橄欖油的技巧，進行全方位的感官分析。在現場，莫赫阿勒?阿爾伯特博士將四種不同種類的橄欖油，通過味道、香氣等幾個方面分別對它們做出了講解與品鑒，與嘉賓媒體分享了如何鑒別橄欖油的優劣質，以及如何選擇適合自己的橄欖油的方法。同時奧運冠軍陳一冰先生與營養師劉納女士，與大家面對面分享生活中，如何辨別選擇橄欖油以及橄欖油的健康運用。 最后更有大廚劉鵬先生現場演示制作了一道“時令鮮蔬慢炆河蝦仁”，通過在不同階段使用橄欖油，將這道菜的清新香味發揮至極致，完美演繹展現了橄欖油的迷人魅力。在發布會后的迎賓晚宴上，一道道精致的菜品因為使用了橄欖油而更添其香，讓到場嘉賓切實體會到了橄欖油與食材相輔相成的美妙之處，在曼妙音樂和橄欖香氣的襯陪下，這個夜晚美好而令人愉悅。

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.

除了為美食增香添色以外，憑借著豐富的營養價值，橄欖油在最近幾年也成功引起了國際營養學家和食品專家越來越多的興趣。研究表明，橄欖油對防止血塊和血小板聚集有一定的作用。據觀察，通過避免過度凝血，富含橄欖油的飲食可以減輕脂肪食物在促使血塊形成方面的作用，所以在一些以橄欖油為主要脂肪補給的國家中與心臟有關的疾病發病率較低。以橄欖油為主要脂肪來源的健康飲食可以大大降低癌癥發病率。同時，橄欖油在某種程度上還會抑制胃運動。因此，胃的胃能量釋放得更慢，逐漸進入十二指腸，給人感覺到胃部更加 "豐滿"，這些在腸道的營養物會有利于消化和吸收。此外，橄欖油的煙點在攝氏 240～270 度之間，遠高于其它常用食用油的煙點值，這意味著橄欖油能反復使用而不變質，完美應對各式菜肴中復雜多種的烹飪需求。

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.

繼在日本、加拿大、巴西和俄羅斯等國成功推廣后，今年國際油橄欖理事會正式來到中國。推廣活動旨在向中國消費者和相關行業人員介紹橄欖油的國際標準，保護進口商和消費者。相信經過一系列的合作與推廣，中國的油橄欖種植與經營產業能夠更加充滿活力、蓬勃發展。

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.