Good practices from harvest to standardization of extra virgin olive oil
Περιεχόμενα Εκπαιδευτικού Προγράμματος
Method of Organoleptic Evaluation of Virgin Olive Oils (according to the
specifications of the International Olive Council)
Positive and Negative Properties and How to Distinguish Them
Factors That Affect the Quality of Virgin Olive Oil
Good Practices (according to the International Olive Council) for Cultivation,
Harvesting, Oil Extraction, Storage and Standardization
Olive Mills. How to choose and what to look for
Filtration and filtration methods
Storage, tanks, oxygen-free conditions with nitrogen, space requirements
Traceability
Greek Varieties – emerging Greek varieties
International varieties (Northern and Southern Hemisphere)
International regulations – International Olive Council regulations
Packaging (legislation, permitted materials, commercial sizes, good and bad practices, what bottle to choose)
Consumer and extra virgin olive oil – how to choose and what to look for
Nutritional value of extra virgin olive oil
Phenols and their role
Taste harmony of olive oil and food (with examples)
Effect of the chemical properties of olive oil on taste and quality
International Competitions and their specifications
Exhibitions. How do we choose, how do we prepare, what mistakes do we make
Required certification standards (ISO 22000, HACCP, BRC etc. and their application in the olive mill, in the standardization, storage, transport and marketing of olive oil)
Olive oil legislation
Chemical analyses required by the main export target countries
Waste legislation
Organic olive oil
Label legislation (olive oil labeling)
Exports. International trade terms, promotion and marketing issues, the role of social media
Requirements for organizing olive oil tastings
Visitable sites – minimum requirements, points of attention
Gastronomic tourism
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Good practices from harvest to standardization of extra virgin olive oil
