Intensive Olive Oil Seminars Combo A & B

INTENSIVE Seminar – Cycles A and B combined – Olive Grove – Oil Mill – Olive Oil Organoleptic Assessment


Short Description …

A new year of seminars began in the 18th of September 2021 with great participation numbers and is still ongoing!

The Intensive Seminar (Cycles A and B combined) has been organized upon request by producers, in order for them to avoid having to travel to Athens multiple times.

The Intensive Seminar includes Cycle A (Olive Grove Management and Oil Mill) and Cycle B (Organoleptic Assessment – Olive Oil Tasting), and has a total duration of 9-10 hours.

CYCLE A (4.5 hours)

A1. Olive Grove (3 hours)

Insecticide targeting olive fly: practical advice to deal with olive fly through insecticide spraying – bait spraying in combination with coverage spraying, fruit sampling, etc.

Soil cultivation practices – With or without plowing?
Basic principles of pruning – A little or a lot? How often? Effects.
Irrigation – Why irrigate, and how beneficial is it?
Fertilizing – All the basic principles for proper fertilizing.
How and when does the fruit accumulate oil?
Calculating the appropriate time to collect the fruits.
Contemporary methods for the mechanical collection of fruits.
The importance of immediate fruit transportation & oil extraction.
The perfect time to collect the fruits – Maturation Index
The multiple consequences of not collecting the fruits in time.

A2. Oil Mill (1.5 hours)

All the “key points” that need to be observed in the oil mill.

The most appropriate time to collect the fruits.

The major importance of clean water and clean machinery.

Fruit washing, Crushers (new types).

The three types of crusher – Advantages.

Kneading time & temperatures – Effects.

2-or-3-phase oil mills – Decanters.


Filtration – Why – How.

Storage – Conditions.

Cycle B (4.5 hours)

Organoleptic Assessment of Olive Oils (4.5 hours)

Positive characteristics – Fruity / Bitter / Spicy

Analysis of the official olive oil tasting method by the International Olive Council (IOC).
Organoleptic flaws, and where each is due.
Learning the typical olive oil sample tasting.
Tastings of 5 samples with the most common flaws. Subsequent discussion on the possible causes of these flaws with the Scientific Director of the seminars, Chemist Manolis Salivaras.
Tasting – Organoleptic assessment – Comments – Grading – using 5-6 specifically selected high-quality Greek olive oils.




The seminar takes place in Athens, at The Hub Events multi-purpose facility, 5 Alkminis Str., Petralona, which is equipped with the latest audiovisual means. Access by bus, subway.

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  • Manolis Salivaras

    Manolis Salivaras is an experienced laboratory analyst and an expert of organoleptic evaluation of olive oil. Initially he studied Food Technology at the Technological Educational Institute of Thessaloniki and then at the Agricultural School of the University of Saskatchewan in Canada.

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  • Stefanos Papilidis

    Stefanos Papilidis has graduated as an engineer from the National Technical University of Athens and also holds an M.B.A. from ALBA Graduate Business School.

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  • Vasilis Frantzolas

    Vasilis Frantzolas, born in Athens, has a long family tradition in the wholesaling and retailing of olive oil. He studied as agronomist engineer and then completed his studies on civil engineering, M.Sc. (Athens) and construction management, M.Sc (USA). In 2009 he received a Master’s degree in Food Policy at City University London. His education and training in the sensory evaluation of olive oils began in 2003 and he has then attended various seminars in Greece and Italy concerning the sensory evaluation of olive oil.

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  • Agustí J. Romero

    Dr. Agustí J. ROMERO, PhD in Food Science and Technology. Thirty years of experience as researcher at the IRTA Plant Science Program. His work focuses on virgin olive oil quality improvement and cultivar evaluation. He is co-author of one book about olive cultivars in Catalonia, the chapter about olive oils from Spain in “Olive Oil Sensory Science Book” (Ed. Willey, 2014) and several parts of technical books on olive oil, food sensorial analysis, etc.

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  • Maurizio Servili

    Full professor in Food Science - Department of Agricultural Sciences, Food and Environmental, University of Perugia, Italy.

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  • Giorgos Costelenos

    George Kostelenos was born in 1963, in Galatas, Troizinia, coming from a farming family. He commenced his studies at the Agronomy Faculty of the University of Pisa, Italy and continued at the Agricultural Faculty of the Aristotle University of Thessaloniki, where he graduated in 1988.

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  • Mauro Amelio

    Graduate in Chemistry, he has been dealing with physical-chemical quality control, sensory evaluation and manufacturing process of a primary Italian olive oil company for many years. Since 1993, he has co-operated with ONAOO as a teacher, taster and scientific advisor. In 1997 he got the Panel Leader qualification by the International Olive Council (IOC). He is also co-author of scientific papers on methods to analyse olive oils.  

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  • Costas Costopoulos

    Mr. Kostopoulos Studied Agronomy at the Aristotle University of Thessaloniki. M.Sc.- Cranfield Institute of Technology, England. His professional experience is in the field of fertilizers and plant protection products. He is an olive grower in Achaia prefecture. He worked as an executive in multinational companies dealing in agricultural supplies, including Shell chemicals, American Cyanamide, Agrevo and Yara.  

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  • Vasilios Mouselimis

    Agricultural Engineer (M.Sc.) is a Quality Consultant, specializing in olive growing and viniculture. Graduate of the Department of Food Science and Technology of the Agricultural University of Athens (2001), he also studied at the Department of Organization and Business Administration of Athens University of Economics and Business and postgraduate studies (2004), (MBA).

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  • Riccardo Gucci

    Riccardo Gucci, professor at the Department of Agrarian, Food and Agro-Environmental Sciences at the University of Pisa, is the new President of the National Academy of Olive Oil. Professor of general arboriculture and vine and olive cultivation, has been part of his scientific activity at the Michigan State University's Horticulture Department. He is the scientific director of Italus Hortus, the magazine of the Italian Society of Horticulture, of which he has been a member since 1996. In the same year he was appointed Academician of the Georgophiles. Since 2010, he was Vice President of the National Academy of Olive Oil and Oil.  

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  • Konstantinos Chartzoulakis

    Senior Researcher, Ex director of Institute for Olive Tree and Subtropical Plants of Chania. He has a long expertise in water requirements and irrigation systems of the crops, soil-plant-water relationships, use of marginal (saline and reclaimed) waters for irrigation and sustainable water resources management in agriculture.

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  • George Daoutopoulos

    Prof. George Daoutopoulos was born in Edessa, Macedonia, Greece in 1945. He grew up in small villages around the valley of Yiannitsa that have affected his future professional occupations. Besides his studies, research, teaching and lectures he farms the family land of his grandfather and remains a lifetime student of nature.

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  • Franco Fiamani

    Associate Professor at the Department of Agricultural, Food and Environmental Sciences of the University of Perugia. He obtained the qualification for full professor in 2014. From 1995 to the present he has held several courses concerning tree cultivation and olive growing, both at the University of Perugia and at the University of Malta.

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