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December 2018


By |2018-12-30T09:39:13+02:00December 30th, 2018|Categories: Olive Growing Industry|

Thanks to its carbon footprint, olive oil production on a global scale can offset the greenhouse gas emissions of a city the size of Hong Kong. The results of the International Olive Council Study are previewed at Sol&Agrifood. The International Exhibition of Quality Agro-Foods is underway at Verona Fiere until tomorrow Verona, 17 April 2018 - Olive groves are the only agricultural crop found around the world that actually protect the environment, since they counteract the greenhouse effect by capturing more CO2 (carbon dioxide) than the production of [...]

Is The Greek Olive Growing Industry Really Sustainable & Solid?

By |2018-12-22T22:28:25+02:00December 22nd, 2018|Categories: Olive Growing Industry|

Is The Greek Olive Growing Industry Really  Sustainable & Solid? There have been many reports and articles over the last decade about the importance of olive oil and  its contribution to the strengthening  of the Greek economy, increasing the declined GDP, creating new jobs while at the same time contributing to an increase of the state’s tax revenues. The olive oil sectoral report presented by the National Bank of Greece (NBG) along with Mc Kinsey’s report titled “Greece-10 Years ahead” were the very early attempts, in [...]


By |2018-12-22T22:31:35+02:00December 13th, 2018|Categories: Uncategorized|

Tourism is a sector of the economy that has experienced a change in tendencies. This is due to the fact that it is changing from tourism of masses into a more individualized tourism. Nowadays we are having a more and more demanding tourist with new attitudes and needs. In this way, the touristic activity requires a new specific approach because of the variety of inter-relationships that are generated between all the elements that generate offer and demand and, because the visitors interact with the organizations that [...]

July 2018

Olive Oil Chemical Characteristics

By |2018-12-22T22:35:53+02:00July 11th, 2018|Categories: Extra Virgin Olive Oil|

Olive Oil Chemical Characteristics Olive oil is composed mainly of triacylglycerols (triglycerides or fats) and contains small quantities of free fatty acids (FFA), glycerol, phosphatides, pigments, flavor compounds, sterols, and microscopic bits of olive. Triacylglycerols are the major energy reserve for plants and animals. Chemically speaking, these are molecules derived from the natural esterification of three fatty acid molecules with a glycerol molecule. The glycerol molecule can simplistically be seen as an “E-shaped” molecule, with the fatty acids in turn resembling longish hydrocarbon chains, varying (in [...]

Extra Virgin Olive Oil Definition

By |2018-12-22T22:36:58+02:00July 11th, 2018|Categories: Extra Virgin Olive Oil|

According to the International Olive Oil Council,extra virgin olive oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means, in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging, and filtering. This excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources. It has a free acidity, expressed as oleic acid, of no [...]