The olive oil tasting workshop held at Perrotis College's "Aliki Perroti" educational center brought the Greek producers into close contact with multi-award winning foreign olive oil. It was organized by the Krinos Olive Center in collaboration with the Athena International Olive Oil Competition and included a workshop on the cultivation, processing and nutritional value of olive oil. The participants had the opportunity to taste ten highly prized olives from abroad (mainly Italian and Spanish production, but also from Tunisia, Israel, Brazil and Portugal) and to be informed about the parameters by which the tasting and awarding of the olive oil are conducted and the judges of relevant competitions.
The workshop was opened with a brief greeting by the Academic Dean of the Undergraduate Program of Perrotis College, Dr. Konstantinos Rotsios.
The Associate Professor of the Department of Agriculture of Aristotle University of Thessaloniki, Dr. Athanasios Mollasiotis spoke about the newly established research network "Olive Routes," which is an initiative of the Ministry of Agriculture and Rural Development in collaboration with the Ministry of Rural Development and Food and concerns the development and optimization of olive and olive oil products and their production methods. The aim of the network is to create a value chain and collaborations of the human scientific potential and the country's infrastructure to highlight the quality characteristics of Greek varieties and olive oil. In particular, the National Network "Olive routes," using genomic and advanced diagnostic technologies, aims at tracking, highlighting, identifying and certifying olive varieties and improving the process of producing edible olives and olive oil.
The event continued with a workshop "Olive Oil: Cultivation - Processing - Nutritional Value" which was held in Seth Frank Hall of the "Aliki Perroti" Students’ Residence Hall and opened with a brief greeting from the Academic Dean of Perrotis College MSc. Program, Dr. Athanasios Tsaftaris.