3rd INTERNATIONAL OLIVE CONFERENCE AND FESTIVAL
"OLIVE OIL: A HEALING BALM FOR ALL"
Coordinator Journalist & Presenter Magda Tsegkou
DAY 1
WEDNESDAY 27/5/2026
Mythical Coast Wellness Retreat, Mitilini
Tasting - Gastronomy Gala
12:00 – 16:00 Lesvos in a Glass: A Sensory Journey with IOON at Elia Lesvos Confest
Organizer. International Olive Oil Network (IOON) – a Swiss-based initiative dedicated to advancing olive oil knowledge, sensory science, and cultural appreciation worldwide, in collaboration with the Organoleptic Laboratory of Crete.
Part 1 | The Language of Olive Oil: Understanding Quality, Organoleptic Characteristics & Sensory Principles
A focused introduction to olive oil quality, classification, and sensory principles aligned with current EU market standards. The session explains how organoleptic attributes (fruitiness, bitterness, pungency) connect to health perception and gastronomic value.
Part 2 | The Sensory Journey
A curated, guided tasting featuring Lesvos varieties and terroirs, including comparative international benchmarks and gastronomic pairing.
Interactive element: “Words of Taste” — participants capture each oil in a word or metaphor, creating a collective Poetic Wall of Lesvos.
Speakers & Experience Curators:
Spyros Tsevas
Founder, IOON & Member, IOON Council of Experts
Eleftheria Germanaki
Agronomist; Head of the Organoleptic Laboratory of Crete & Head of the Team of Tasters, IOON Council of Experts
Filippo Falugiani
founder of AIRO – International Association of Olive Oil Restaurants. A restaurateur, professional olive oil taster, and wine sommelier
Manolis Karpadakis
Olive oil value-chain expert, special taster at MELISSA-KIKIZAS SA / Terra Creta Facilities; Vice President, Crete Exporters Association, IOON Council of Experts
The participation is upon registration for a limited number of persons.
GASTRONOMY GALA: WORKSHOPS AND MASTERCLASSES
Closing with a Gastronomic Gala at Mythical Coast with the consultation of the team of our chefs dedicated to the olive oil and the local heritage.
Vasilis Leonidou
Executive Olive Oil Chef – Avli Restaurant, Rethymno
Giannis Tsivourakis
Head Chef, Minoan Palace
Fanis Maikantis
Executive chef
Aristotelis Megoulas
Chef & Owner of the Restaurant «Pomo d’Oro»
Marios Antoniou
Chef at “Mythical Coast”
DAY 2
THURSDAY 28/5/2026
Municipal Theater of Mitilini
8:30 – 9:00 Registrations
9.00 – 10.00 Welcome & Official Greetings
10.00 – 11.30 Roundtable discussion “Olive Oil 2026: Challenges Create Opportunities”
MODERATOR: Nikos Thomaidis
Vice President of the Administration Council & Professor at the National and Kapodistrian University of Athens
Participants
Juan Antonio Polo Palomino (IOC)
Head of olive oil technology and environment (IOC)
Juan Antonio Parilla Gonzales
Doctor of Social and Legal Sciences, Professor at the Department of Economics of the University of Jaén and Business Director of Picualia Oleoturismo, Spain
Panos Panagos
Project leader and Scientific officer – European Commission, Joint Research Centre
Anastasia Antoneli
Deputy Regional Governor of the Primary Sector of the North Aegean Region
Panagiotis Katsavellis
President of GEOTEE of Mytilene
Spyros Mamalis
President of ELGO DIMITRA & GEOTEE
Antonis Tirpintiris
Entrepreneur, Founder of Sigri Olive Mill and Group Falcon SA, Greece. Mechanical and Electrical Engineer of the National Technical University of Athens, Founder of Sigri Olive Mill & Group Falcon S.A
Manolis Karpadakis
Olive oil value chain expert and special taster at MELISSA-KIKIZAS SA / TERRA CRETA Facilities, Vice President of the Crete Exporters Association, IOON Council of Experts’ Member
11:30 – 12:00 Coffee Time
Sponsored by: Vocational School EPAS of DYPA
12.00 – 13.15 PANEL I: Towards Resilient Olive Agriculture. Navigating Challenges And Creating Opportunities: Cultivation Practices. Solutions In The Face Of Climate Change
Leader Panel. Dr Gkisakis Vasileios
Vasilis Vasiliou
PhD in Biochemical Pharmacology, Susan Dwight Bliss Professor of Epidemiology and Chair of the Department of Environmental Health Sciences at the Yale School of Public Health
Dr Vasileios Gkisakis
Senior Reseacher Institute of olive tree, Subtropical Crops and viticulture (IOSV), Olive & horticultural crops dpt, ELGO – DIMITRA, Kalamata, Greece
Agroecological practices for the resilience & the increase of added value in olive farming
Dr. Nektarios N. Kourgialas
Agriculturist, M.Sc & Ph.D, Principal Researcher (Secondary Researcher) Institute of olive tree (ELGO) Subtropical Crops and viticulture (IOSV) Chania Greece
New Challenges and Innovative Approaches for the Optimal Irrigation of Olive Trees in Greece
Juan Manuel Martin-Garcia
Professor at the department of Soil Science and Agricultural Chemistry, University of Granada, Spain
Hydroinfiltrator: Harvesting Runoff and Optimizing Irrigation to Increase Drought Resilience in Mediterranean Olive Groves
Panos Panagos
Project leader and Scientific officer – European Commission, Joint Research Centre
Integrated Soil health assessments in the EU for sustainable future in Olive systems
13.15-14.00 PANEL II: Branding Across the Value Chain: “From Farm to Market”
Leader Panel. Manolis Karpadakis
Manolis Karpadakis
Olive oil value chain expert and special taster at MELISSA-KIKIZAS SA / TERRA CRETA Facilities, Vice President of the Crete Exporters Association, IOON Council of Experts’
Quality in Olive Oil Is Not Enough Transforming Core Values into Commercial Success
Dr. Juan Antonio Parilla Gonzales
Doctor of Social and Legal Sciences, Professor at the Department of Economics of the University of Jaén and Business Director of Picualia Oleoturismo, Spain
Olive Oil: Added Value Through Tourism and Gastronomy
Sara Roversi
Writer Founder, Future Food Institute, Activist, Bologna, Italy (Youth and Communication)
14.00 – 14.30 Lunch
Sponsored by: Vocational School EPAS of DYPA
14.30 – 15.30 PANEL III: OLIVE OIL: HEALTH, MEDICINE, AND THERAPEUTIC VALUE
Leader Panel Dr. Magiatis Prokopis
Dr. Prokopis Magiatis
Associate Professor at Faculty of Pharmacy, National and Kapodistrian University of Athens
Τhe present and future outlook for the olive in the pharmacy
Dr. Pavlina Sverak
MD, Researcher and MD affiliated with the Department of Pediatric Hematology/Oncology at the University of Minnesota.
High-phenolic extra-virgin olive oil combined with curcumin modifies symptoms of Neurofibromatosis type 1
Dr. Vaggelis Dadiotis
Postdoctoral Researcher at Northeastern University, Boston
Oleocanthal and the Body’s Stress Sensors: Implications for Inflammation and Disease
Ramon Estruch Riba
MD, PhD, Internal Medicine Department of the Hospital Clinic of Barcelona, Spain
Extra‑Virgin Olive Oil and Heart Health: Evidence, Mechanisms, and Dietary Recommendations from PREDIMED trial.
15.30 – 16.30 PANEL IV: Gastronomia: Crafting Olive Oil Culinary Experiences
Leader Panel. Dr. Juan Antonio Parilla Gonzales
Dr. Juan Antonio Parilla Gonzales
Doctor of Social and Legal Sciences, Professor at the Department of Economics of the University of Jaén and Business Director of Picualia Oleoturismo, Spain
The Gastronomic Value of the unique 1star Michelin (Baeza) Restaurante “Aureum by Picualia” in the space heart of the Associative olive press “Picualia”
Panagiotis Magganas
Dietitian and Nutritionist, certified Olive Oil Sommelier, Master Miller, and Olive Oil Manager. Founder of Peskesi Restaurant & Peskesi Organic Farm.
The Utilization and Promotion of Olive Oil through the Hospitality Sector, Integrating Gastronomy and Tourism.
Fillipo Falugiani
Presidente fondatore di AIRO Associazione Internazionale Ristoranti dell’Olio
Elevating Gastronomy with Olive Oil
Gastronomy Leader. Vasilis Leonidou
Executive Olive Oil Chef – Avli Restaurant, Rethymno, Awarded as Best Olive Chef by the international organization “Flos Olei Guide”
The Birth of the First Olive Oil Chef Group in Greece
DAY 3
FRIDAY 29/5/2026
Municipal Theater of Mitilini
8:30 – 9:00 Registrations
9.00 – 10.30 PANEL I: TECHNOLOGICAL ADVANCES IN OLIVE OIL: ENHANCING EXTRACTION, PURITY, QUALITY, AND DISEASE MONITORING
Leader panel Dr. Alessandro Leone
Juan Antonio Polo Palomino (IOC)
Head of olive oil technology and environment – International Olive Council
Nikos Thomaides
Vice President of the Administration Council & Professor at National and Kapodistrian University of Athens
Safeguarding Olive Oil Authenticity and Quality with Next-Generation Testing
Dr. Alessandro Leone
Full Professor of Engineering and Agricultural Mechanization Alessandro Leone is Full Professor of Engineering and Agricultural Mechanization, at the Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro.
Process Control Strategies and Technologies for More Sustainable Olive Oil Production
Diego Manuel Martinez Gila
Associate Professor in Systems and Automation Engineering at the University of Jaén (UJA), Spain
From Sensors to Quality: Non-Invasive Technologies in Modern Olive Oil Production
Manolis Karpadakis
Olive oil value chain expert and special taster at MELISSA-KIKIZAS SA / TERRA CRETA Facilities, Vice President of the Crete Exporters Association, IOON Council of Experts’ Member
Shaping Olive Oil Composition and Sensory Profiles Through Knowledge and Technology
Eleftheria Germanaki
Agronomist, Head of the Organoleptic Laboratory of Crete and Head of the Team of Tasters.
Quality and organoleptic characteristics of olive oil
10:30 – 11:15 Coffee Break
Sponsored by: Academy of Mediterranean Gastronomy
11.15 – 12.45 PANEL II: THE OLIVE GROVE AS A MODEL FOR SUSTAINABLE EXCELLENCE: BEST PRACTICES FOR HIGH-QUALITY OLIVE OIL
Leader Panel. Dr. Vasilis Vasiliou
Professor Arnon Dag
Gilat Research Center. Agricultural Research Organization – Volcani Institute
Precision fertilization; A key factor in olive productivity and oil quality
Terry Nipp
Senior Research Scientist at Texas A&M Blackland Center, Vice President for Research at Agricultural and Environmental Geographic Information Systems (AEGIS), and the AgMIP Director for Policy and Development
Dealing with Droughts, Floods, and Fire:
Developing Integrated Water Management Strategies for Sustainable Greek Olive Production
Thanasis Kizos
PhD in Environmental Management and Policy, Professor at the Department of Geography, University of the Aegean. Director of PrecFarm: Laboratory of Rural Geography and Precision Agriculture Systems.
Beyond olive oil production: documenting, protecting and highlighting biodiversity in extensive olive plantations
Vassilis Mouselimis
Agriculturist, MSc-MBA, CEO of Falcon Agro Hellas P.C
Dr. Vasileios Takavakoglou
Agronomist, MSc. & PhD, Senior Researcher
Hellenic Agricultural Organization “DIMITRA” – Soil and Water Resources Institute
Advancing Soil Health and Sustainability in Lesvos: A Living Labs Perspective from the EU Soil Mission
Antonios Tirpintiris
Entrepreneur, Founder of Sigri Olive Mill and Group Falcon SA, Greece. Mechanical and Electrical Engineer of the National Technical University of Athens, Founder of Sigri Olive Mill & Group Falcon S.A
Creating sustainable Olive groves: Reversing desertification and bringing biodiversity back to a barren land
13:00 – 13:30 Light Lunch
Sponsored by: Academy of Mediterranean Gastronomy
DAY 4
SATURDAY 30/05/2026
Municipal Theater of Mitilini
08:30 – 9:00 Registrations
09.00 – 10.15 PANEL I: THE MODERN GREEK–MEDITERRANEAN DIET—LINKING PLACE, PEOPLE, AND HEALTH
Leader Panel. Sara Roversi
Tassos Kyriakides
Assistant Professor at Yale School of Public Health (YSPH)
Research and the sustainable continuum of Mediterranean gastronomy: Olive Oil as the vehicle”
Dr. Antonia Trichopoulou
Physician, Full Member of the Academy of Athens, Supervisor of the Center for Research and Education in Public Health of the Academy of Athens, Associate Professor at Yale University, USA and Professor Emeritus at the Medical School of the University of Athens.
Wild Greens And Aromatic Herbs :The Use Of Olive Oil
Dr. Maria Tsimidou
Professor Emerita of Food Chemistry- Laboratory of Chemistry and Food Technology, School of Chemistry, Faculty of Sciences, Aristotle University of Thessaloniki.; Coordinator of METROFOOD-GR.
Exploitation of Nutritional and Health Claims in the Olive Oil and Table Olive Sector
Kiki Zinoviadou
Ph. D Associate Professor, Department of Food Science and Technology, Chair of the ‘New Food Product & Business Development’ MSc program, Perrotis College
Table olives: an unknown nutritional treasure
Dr. Rosa M.Lamuela-Raventos
Professor of Nutrition and Aromatology and researcher at the Institute of Nutrition and Food Safety, University of Barcelona, Director of the research group “Natural Antioxidants/Polyphenols” CIBERON Barcelona, Spain. Professor Nutrition & Food Science, ICREA Academia Programme
Why Extra Virgin Olive Oil Is Ideal for Everyday Cooking
10:15 – 10:30 PANEL II: Olive Oil – A Healing Balm for All
Dimitris Magioros
Neurosurgeon, Director of the Neurosurgery Clinic of the General Hospital 251, Postgraduated at the University Hospital of Cologne Trained in holistic therapies (acupuncture, nutrition, hypnosis, Shiatsu, chiropractic), Vice President of the World
Academy of Chinese and Complementary Medicine
Balsamic oil, a gift of health
10.30-11.00 Coffee Break
Sponsored by: Academy of Mediterranean Gastronomy
11.00-12.00 PANEL III: Building Regenerative Food Supply Chain in Hospitality in Lesvos
Leader Panel. Sotiris D. Bampagiouris
Co-Founder, Ceo at Local Food Experts and Executive Director of Sustainable Food Destination Organization
Nikiforos Steiakakis:
Chief Operating Officer at the Sustainable Food Destination Organization & Chief Strategy Officer at Local Food Experts
Building Regenerative Food Supply Chain in Hospitality | Success cases in Greece
Dimitris Dimitriadis:
Chairman at the Institute of Ecological Agriculture DIO & General Manager at DIO Inspection and Certification Organization of Organic Products
Sustainable Restaurant Standard
Dimitris Sotiropoulos:
Quality Manager of DIO Inspection and Certification Organization of Organic Products
Organic Regenerative Agriculture Standard in Greece | ORA standard
12.00 – 12.45 PANEL IV: Oleotourism: Driving Sustainability Across the Olive Sector
Leader panel Dimitra Mathiopoulou
Spyros Dafnis
CEO & Co-Founder of Olive Fabrica Producer Company of THE GOVERNOR – Premium Extra Virgin Olive Oil
Anna Petkova
Creator of My Pure Olive ~ marketing & strategy consulting ~ olive oil sommelier & tutoring ~ author & content creator
Growing the extra virgin olive oil culture in Bulgaria
Dimitra Mathiopoulou
Founder, The Olive Routes | MBA, Athens University of Economics and Business
From Olive Oil to Olive Experience: A Case Study in Value Creation from Μessinia
12:45 – 13:15 Light lunch
Sponsored by: Academy of Mediterranean Gastronomy
13.15 – 14.45 PANEL V: From Grove to Screen: Digital Arts, Ai and Olive Culture
Leader Panel. Matthaeus Frantzeskakis
Digital Creator – General Manager at the Chania Film Festival
Digital Journeys with the Olive Tree and Olive Oil
Christina Mitropoulou
Head of the Athens Film Festival. Nominated for the international Emmy awards.
The Power of Narrative: How stories shape value, identity and demand.
Irina Khangoshvili
President of “Art & Travel International Film Festival” in Georgia, film director, producer, General Secretary of Cinetour
Cultivating Culture: The Strategic Role of Film Festivals in Promoting Olive Tourism and Sustainability
Frantzeskakis Matthaeus
Digital Creator – General Manager at the Chania Film Festival
14.45 – 15.30 Completion of Conference Proceedings. Knowledge Dissemination Interviews – Conclusions.
Leader Panel. Tassos Kyriakides
Assistant Professor at Yale School of Public Health (YSPH)
Upon completion of the conference work of each day, educational experiential excursions and visits to places and businesses that develop the island’s economy through activities intertwined with the olive tree will be held for the Participants, as well as visits to Museums and other landmarks that highlight the history and cultural heritage of the island. The aim is both to create cooperation networks and to increase the recognition and visitor numbers of Lesvos.
ELIA Lesvos Confest bears the seal of the International Olive Council (IOC), confirming the value, quality and high level of the organization, as the organization grants this recognition internationally with strict criteria while at the same time being supported by Yale University and the National and Kapodistrian University of Athens (NKUA).