Last Friday, March 13, the Social Council of the University of Jaén and the Royal Academy of Oriental Medicine and Surgery, Ceuta and Melilla, organized the 4th Conference on Olive Groves and Olive Oil, titled “The Role of EVOO in Culinary Medicine,” which aimed to promote knowledge and appreciation of extra virgin olive oil (EVOO) in health, gastronomy, and culinary medicine through scientific outreach and interdisciplinary exchange among professionals in the sector.
The objectives of the conference were: to examine the integration of EVOO as a central therapeutic and preventive tool within the practice of culinary medicine; to disseminate the scientific evidence linking EVOO consumption to the prevention of chronic diseases and the promotion of holistic health; to position olive groves and EVOO as key elements in the prevention of chronic diseases and the promotion of holistic health; and to foster interdisciplinary synergy among medical science, industry, and haute cuisine.
The opening ceremony was presided over by the president of the Social Council of the University of Jaén, José Luis García-Lomas; the vice rector for Continuing Education, Educational Technologies, and Teaching Innovation at the UJA, Francisco Roca; and the vice president of the Royal Academy of Medicine and Surgery of Eastern Andalusia, Ceuta, and Melilla, Eduardo Ros.
During his remarks, José Luis García-Lomas referred to the title of the conference, stating that “it perfectly encapsulates the growing importance of extra virgin olive oil not only as a food, but as a key element in health, prevention, and well-being.” He declared that “Jaén is a land of olive groves, but it is also a land of knowledge, research, and innovation. That is why this conference bridges tradition and science; the local region and internationalization; the university and society. And that connection is, precisely, the Social Council’s raison d’être: to bring the university closer to its community and the community closer to its university.”
For his part, Francisco Roca referred, on the one hand, to the “cutting-edge” training offered by the Office of the Vice Rector for Continuing Education, Educational Technology, and Teaching Innovation, “with projects that demonstrate that at the UJA we embrace AI,” He also addressed the conference’s theme, highlighting the panel of speakers, which included, among others, Juan Carlos García, chef at the Michelin-starred Vandelvira Restaurant, and José Juan Gaforio, Professor of Immunology at the UJA and researcher at the University Institute of Research on Olive Grove and Olive Oils (INUO) at UJA. He also stated that “today’s goal is ambitious but necessary: to establish EVOO not only as the heart of our cuisine, but also as a fundamental pillar of preventive medicine in the future.”
Throughout the event, leading experts shared their knowledge and perspectives on the countless benefits of olive oil as a key component of a balanced, health-promoting diet. Of particular note was the presentation by Miguel Ruiz Canela, professor and director of the Department of Preventive Medicine and Public Health, and deputy director of the Institute of Nutrition and Health at the University of Navarra, titled “Culinary Medicine: Gastronomy as a Tool for Prevention and Treatment.” This was followed by a roundtable discussion titled “From Scientific Evidence to the Plate: EVOO as a Cross-Cutting Ingredient in Culinary Medicine,” moderated by José Juan Gaforio.
Source: Universidad de Jaén Digital News (16/03/2026)
