Vasilis Frantzolas

Olive Oil Taster & Quality Consultant
M. Sc. Food Policy City University London

In part A, V. Frantzolas provides all the knowledge necessary in order to grow healthy and productive olive trees. Also, all the proper procedures to be followed in the olive oil mill under the latest scientific knowledge, step by step, in order to produce high quality extra virgin olive oil.

  • The olive tree and groves
    • Polyphenols, description, importance
    • Irrigation, why, how, when
    • Fertilization, when, importance
    • Soil & leaf analysis
    • Pruning, why, when,how
    • Planting Systems –
    • Super High Density plantations
    • Phenological stages of olive tree
    • Determination of ideal time to collect olives
    • Methods of collecting olives
    • Importance of fast transport to olive mill
  • Proper steps to produce high quality olive oil
    • Factors affecting production quality
    • Best time for collection – Maturity Index
    • Effects of late harvest
    • Description of all phases in olive oil mill
    • Importance  & analysis of each phase
    • The critical parameters of malaxation -effects
    • Differences between 2 and 3-phase decanters
    • Crushers – types – importance
    • Small olive oil mills – pros & cons
    •  Filtration – why , how, when
    •  The ten steps for high quality olive oil
    • Proper conditions for olive oil preservation

In part B, during the first part, rapporteur S. Papilidis will offer all basic knowledge needed to successfully export olive oils to different markets. It will then be followed by the part of sensory evaluation of olive oils with emphasis upon the negative features (defects) and the reasons that usually cause them (rapporteur Man. Salivaras). The description and evaluation of the positive characteristics of olive oil (fruity, bitter, spicy) will be given by V. Frantzolas and the seminar will be completed with the organoleptic test of 12 selected major oils from Greece as well as Italy, Spain, Portugal, Croatia, Chile and other countries.

  • Preparations to export olive oil
    • World olive oil market data
    • How ready are we to export
    • Market Research
    • Tools to select target countries.
    • The key steps for exports. From A to Z.
    • Export trade conditions.
    • Selecting points of sale
    • Forming export price – final shelf price
    • Methods to ensure customer payments.
    • Promotion (expos, competitions, e-shops, gourmet stores)
    • Questions – discussion
  • The sensory evaluation of olive oils
    • Positive and negative characteristics
    • Description of olive oils common defects
    • Common causes of developing defects
    • Testing of  five different oils with defects
    • Procedure on how to smell & taste olive oils
    • Positive characteristics (fruity-bitter-spicy)
    • Analysis of the positive attributes
    • Tasting of 14 samples of high quality EVOO from Greece, Italy, Spain, Portugal, Croatia
    • Organoleptic analysis and review of all olive oils tasted
Tasting and evaluating the best Olive Oils

The seminars of the second cycle (Part B’) include the following tasting and organoleptic evaluations:

Determination from olive oil samples of the most frequent defects of olive oils (rancid, mold, atrohado, muddy sediment, cucumber) , discussion about the possible reasons causing these defects  – ways to avoid them in olive oil production.

Tastings, sensory evaluation and comments of  12 -14 prime olive oils carefully selected and presented, of the best, multi awarded Greek, Italian and Spanish olive oil producers. Most of the Italian and Spanish labels are selected among the first big awards received in major international competitions. Occasionally, we enrich the Greek labels with ones discovered along the way.


Pelion – Amfissis

Esterra Verga – Koroneiki 

Κύκλωπας – Early Harvest – Maroneia 



Tonda Iblea, Cutrera
Coratina, Le Tre Colonne
Imprivio, Moraiolo
Il Sincero, Grignan,
Frantoio, Fonte di Foiano
Itrana, Cetrone




CASTILLO DE CANENA –  Picual / Arbequina

LA GRAMANOSA  – Finca – Arbequina

LA GRAMANOSA – Zumo – Picual

Vasilis Frantzolas
Personal office

6 Vas. Amalias
14561, Kifisia

T: +30 210 808 6565
M: +30 6944 314 878
F: +30 210 808 7305