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.


  • 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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  • 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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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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