News & Events

Last Saturday, July 18th, I joined Ioanna Stamoulou at the recent episode of the Cookout podcast "I Have a Secret" for an in-depth conversation about one of the Mediterranean diet's most valuable ingredient - Extra Virgin Olive Oil. During the episode, we discussed key aspects of extra virgin olive oil, including its quality, common misconceptions, and how consumers can make more informed choices when selecting it. It was a pleasure to contribute to a discussion dedicated to

On Friday, July 3rd, I was honoured to moderate the roundtable discussion, "Communication as a Sales Tool for Olive Oil," at the Olive Oil World Congress in Lisbon, where I joined inspiring professionals from across the international olive oil sector to discuss the future of olive oil communication. Together, we explored how storytelling, authenticity, education, digital communication, and immersive experiences can transform the way people perceive and appreciate extra virgin

On June 10th I successfully completed the Panel Leaders Course organized by the Spanish Ministry of Agriculture, Fisheries and Food, an important step in further strengthening my expertise in the sensory evaluation of virgin olive oils. The program provided advanced training not only in sensory analysis but also in the regulatory framework, international standards, and technical protocols that ensure the reliability, consistency, and credibility of the official sensory assess

On Thursday, June 4th, I was honoured to speak at the Green Agenda Summit in Cyprus, where I shared my perspective on innovation in olive tourism and the opportunities it creates for destinations, producers, and local communities. When I launched Mykonos Olive Oil Tasting, the idea of offering premium olive oil tasting experiences on an island without olive oil production was considered unconventional. Today, it is encouraging to see similar concepts emerging in other destina

A recent feature by Tornos News offered the opportunity to reflect on the vision behind Mykonos Olive Oil Tasting and the broader mission of promoting Greek extra virgin olive oil through education, gastronomy, and tourism. From its inception, Mykonos Olive Oil Tasting was created with the belief that exceptional Greek extra virgin olive oil deserves a central place in the country's tourism experience - regardless of whether a destination is traditionally associated with oliv

Oro di Milas has been recognized among the Top 20 Small Producers at the EVOOLEUM Awards 2026, reaffirming its commitment to excellence in extra virgin olive oil. This recognition is especially meaningful to me, as Oro di Milas is a project I conceived and helped build from the ground up. From the design of the olive mill and the development of the production process to crafting the signature blend and shaping the brand's identity and positioning, every stage has been guided

It was a pleasure to serve as a judge at the Amsterdam International Olive Oil Competition, joining olive oil experts from around the world. The judging panel was composed entirely of women - highlighting the growing contribution of female professionals to the global olive oil sector and the spirit of collaboration that unites our community. Evaluating outstanding extra virgin olive oils from diverse origins offered another valuable opportunity to exchange knowledge, share pe

On April 13th 2026 I had the privilege to serve as an international judge at the JOOP – Japan Olive Oil Prize, one of the world's leading competitions dedicated to extra virgin olive oil. Together with fellow experts from across the globe, I had the opportunity to evaluate exceptional extra virgin olive oils, celebrating the remarkable diversity, quality, and craftsmanship that characterize olive oil production worldwide. International competitions such as JOOP play an import

Last week, the recent episode of Mixer Vidcast offered the opportunity for an engaging conversation with renowned pastry chef Stelios Parliaros about extra virgin olive oil, its unique characteristics, and its growing role in gastronomy and healthy living. During our discussion, we explored the qualities that distinguish exceptional extra virgin olive oil, the importance of informed consumer choices, and the value of promoting high-quality Greek olive oil both in Greece and i

On March 20th, I found myself once again in beautiful Cordoba for the EVOOLEUM Competition, one of the world's most prestigious extra virgin olive oil competitions. Together with leading olive oil experts from around the world, I participated in the sensory evaluation of exceptional extra virgin olive oils, contributing to the selection of the EVOOLEUM Top 100, the annual guide recognizing the world's finest olive oils. Judging at this level is both an inspiring experience an

The French Gastronomy Week in Athens (1-6/3), Merci Chef, returned to Athens for its third consecutive year, and I had the pleasure of participating in a special event dedicated to two of the most essential elements of the Mediterranean diet: extra virgin olive oil and bread. For the tasting, we selected award-winning French and Greek extra virgin olive oils, paired with a variety of breads created by MOF baker Rodolphe Couston and Stefanos Livanios at Deux Amis bakery in cen

On Wednesday February 14th it was a great honor to lead an exclusive olive oil tasting for 40 members of the Women's International Club, graciously hosted at the residence of His Excellency, the Ambassador of the United Arab Emirates to Greece, Ali Obaid Al Dhaheri, and his wife, Tanja. During the event, guests explored a selection of exceptional extra virgin olive oils from Greece and abroad, discovering the factors that define quality, sensory excellence, and authenticity.

Extra virgin olive oil has become an increasingly exciting ingredient in modern pastry, offering depth, elegance, and complexity while replacing traditional fats in a wide range of creations. At Expotrof, on Sunday, February 1st, I had the pleasure of experiencing this remarkable combination through the inspiring work of pastry chef Dimitris Chronopoulos, who showcased how exceptional extra virgin olive oil can elevate both flavor and creativity in pastry. I was also honored

On Wednesday, January 14th, I had the pleasure of introducing extra virgin olive oil to students from the 44th, 130th, and 152nd Primary Schools of Athens through an interactive olive oil tasting and educational workshop. Together, we explored how extra virgin olive oil is produced, what determines its quality, and how to store it properly. Through a guided tasting, the students also learned to recognize the sensory differences between high-quality and defective olive oils. T

Last week, I had the pleasure of hosting the latest episode of the Eleas Eleon podcast, in partnership with Terra Creta, welcoming clinical dietitian–nutritionist Niovi Chrysanthakopoulou, a collaborator of Nutriclinic, for an engaging discussion on the health benefits of extra virgin olive oil. Together, we explored some of the most common questions and misconceptions surrounding olive oil - from its calorie content and role in weight management to the unique properties of h

On Sunday, December 21nd, as the olive milling season came to an end at Oro di Milas, we celebrated with a creative experiment that beautifully combined two of the region's most iconic products: freshly harvested Memecik olives and Bodrum's fragrant mandarins. The result was a naturally aromatized olive oil with the vibrant aroma of fresh mandarin peel - an elegant expression of local produce and innovation. Bright, fresh, and versatile, it pairs beautifully with salads, dess

I would like to sincerely thank Karpos Elaias Top50 and Agronews for featuring my article on the future of olive tourism in Greece. In the article, I share my perspective on how olive tourism can become one of the country's most promising forms of gastronomic tourism - not only by showcasing exceptional extra virgin olive oil, but by creating authentic, educational, and memorable experiences that connect visitors with Greece's olive-growing heritage. As olive tourism continue

On December 5th & 6th, I had the pleasure of serving for another year as a judge at the Catalan Olive Oil Competition, joining fellow experts in evaluating extra virgin olive oils from a region with a remarkable olive-growing tradition and a strong commitment to quality. Professional sensory evaluation is essential for recognizing excellence and supporting producers in their continuous pursuit of quality. Every olive oil reflects the choices made from the olive grove to the m

On Thursday, November 27th, I had the pleasure of attending a wonderful culinary evening hosted by the exceptional pastry chef Stelios Parliaros at Nora's Deli in Athens. The evening was a beautiful reminder that sweet and savory flavors can become perfect companions when creativity, technique, and passion come together. Every dish reflected an inspiring balance of craftsmanship and imagination, creating a truly memorable gastronomic experience. Congratulations to everyone wh

On Tuesday, November 25th, I was delighted to join famous brand strategist George Karagiannis on the Branding for Greeks podcast for an engaging conversation on one of the most pressing challenges facing Greek olive oil today: Branding. During our discussion, we explored the true meaning of branding in the olive oil sector, why heritage alone is no longer enough to engage today's consumers, and why passion must always be accompanied by knowledge, quality, and consistency. Bey