About the Organizer
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Eleas Nisos Lesvos Association
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main speakers
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Smartly Execute
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Perfect Design
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Residential Design
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Corporate Design
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Restaurant Design
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25 +
Years of Experience
1,250 +
Projects Completed
45 +
Awwards Winning
35 +
Professional Team
September 21
Gala
Mythical coast 5* hotel mitilini
Edible olive tasting presentation by Anna Milioni (Kalamata tasting workshop -Univeristy of Pelopponisos)
September 22 DAY 1: OLIVE OIL: THE ULTIMATE HEALTH PROVIDER
9:00 AM-10:00 AM
Attendance – Registration
10:00 AM
Program start
10:00 AM-11:00 AM
OLIVE OIL CULTURE
Pavlos Triantafyllidis
PhD. Director of the Ephorate of Antiquities of Lesvos
From the olive oil tree to the ancient Lesvos
Sophia Baroutsaki-Tsirigoti
Consule honoraire de France à Mytilène Avec compétence pour
Lesvos et Limnos Agence consulaire de France à Mytilène
Lesvos – France: Historical & commercial olive bonds
Grigora Maria
Lesvos Public Library Director
Lesvos Island Golden Age (end of 19th to 20th century) through the collections of Lesvos Public Libary
Louisa Karapidakis
Head of Museum Collection and Educational programs,
Greek Folklore Research Center of the Academy of Athens
Olive & olive oil: cultural management & educational activities
10:00 AM-11:00 AM
OLIVE OIL: THE ULTIMATE HEALTH PROVIDER
Vasilis Vasiliou
PhD in Biochemical Pharmacology. Susan Dwight Bliss Professor of Epidemiology
and Chair of the Department of Environmental Health Sciences at Yale School of Public Health
Use of deep-learning to evaluate the beneficial effects of efphytochemicals of the olive tree in neurodegenerative diseases?
Tassos Kyriakides
MSc & PhD, Αssistant Professor at Yale School of Public Administration
Assessing the health-related benefits of table olives consumption: A Yale University research project
Taherian Rafi
Associate Vice President – Yale University
Experiences: The case of Picualia
Nikos Thomaidis
Professor at National and Kapodistrian University of Athens, Department
of Chemistry, Laboratory of Analytical Chemistry.
Authenticity assessment and Health Claims strengthening in Olive Oil: Studying the Influence
of Different Cultivation and Oil-Production Parameters?
Antonia Trichopoulou
Penting …
Penting…
Mr. Domenico Pratico
MD, FCPP, Director of Alzheimer’s Centre at Temple University,
USA. Professor of Neural Sciences at Temple University
Molecular substrates and pathways involved in the extra virgin olive oil effect onbrain health
10:00 AM-11:00 AM
OLIVE OIL: THE GOLDEN DROP FOR HEALTH AND HEALING
Prokopios Magiatis
Associate Professor of Pharmacognosy and Chemistry
of Natural Products – Department of Pharmacy, University of Athens
Pending Pending Pending Pending Pending Pending Pending Pending
Magda Tsolaki
Professor A’ Neurology, Aristotle University
The effect of early harvest extra virgin olive oil on cognition and important biomarkers
Andrea Paola Rojas Gil
Ph.D Associate Professor of Biology and Biochemistry Faculty
of Health Sciences, Department of Nursing University of Peloponneser
Effect of Dietary Intervention with High- Oleocanthal and Oleacein Olive Oil in
Patients with leukemia on cellular markers and oxidative stress
Androulakis Eutychios
Director Pamako UP Mountain Bio EVOO
Pending…
Prodromou Sophia
Chemist, MSc., Ph. D Candidate in the Department of Pharmacy
of Aristotle University of Thessaloniki in collaboration with the
Department of Public Health of Yale University, USA
Yannis Olive Grove Company presentation and the new MICOIL
product in the greek and american market
10:00 AM-11:00 AM
OLIVE OIL IN DIET, WELL-BEING & GASTRONOMY
Stefanos N. Kales
Head of Museum Collection and Educational programs,
Greek Folklore Research Center of the Academy of Athens
Olive & olive oil: cultural management & educational activities
Panagiotis Chatzinikolaou
Managing Director, Hellenic Agricultural Organization DIMITRA
Olive oil & senses: the ancient greek symposium diet
Panagiotis Varagiannis
M.Med. Sc. Ph. D Candidate, Clinical Dietitian – Nutritionist, Agricultural University of Athens
The contribution of olive oil at the Diet planning, and innovative applications in its promotion.
Kiki Zinoviadou
Ph. D Associate Professor, Department of Food Science and Technology,
Chair of the ‘New Food Product & Business Development’ MSc program, Perrotis College
Exploring the effect of packaging material and variety on the quality characteristics of olive oil
Francesca Rocchi
Slow food guide for EVOO, President PopOlio
How Italy and slow food are educating from childhood the olive oil culture (nutrition and civilization)
Anna Milionis
Quality & Communications Manager Kalamata Olive Oil Taste Laboratory
The Sensory Analysis of Table Olives: a quality challenge or a legal necessity?
10:00 AM-11:00 AM
OLIVE OIL IN DIET, WELL-BEING & GASTRONOMY
Vasilis Leonidou
Executive Olive Oil Chef – Avli Restaurant, Rethymno
Olive oil & oil olive bar: the gastronomy trend that must stay.
Penting…
penting
penting…
Maikantis Fanis
penting…
Premium Extra virgin oil in the restaurant: cost & efficiency for the visitor
Anna Spanou Kanaki
Consultante Gastronomique, Cheffe Cuisinière, Cheffe Pâtissière
The sweet version of extra virgin olive oil
10:00 AM-11:00 AM
OLIVE OIL & TECHNOLOGICAL INNOVATIONS
Leandros Skaltsounis
Prof. Leandros Skaltsounis, University of Athens, School of Pharmacy
Laboratory of Pharmacognosy and Natural Products Chemistry, Laboratory
of Pharmacognosy and Natural Products Chemistry
Utilization of the products and by-products of the olive and olive oil for the development
of bioactive compoundsOlive oil & oil olive bar: the gastronomy trend that must stay.
Antonios E. Koutelidakis
MSc, Ph. D Assistant Professor on Human Nutrition, School of Environment,
University of the Aegean, Board Member Hellenic Nutrition Society
Postprandial effect of novel olive oil consumption on metabolic biomarkers:
A randomized dietary intervention of cross-over design
Maurizio Servili
Professor, Department of Agriculture, Food and
Environmental Sciences, University of Perugia
The main technological innovations in the olive oil industry and their impacts on quality
Alessandro Leone
Full Professor in Mechanics and agricultural mechanization and, Food
Development of a modular crusher to improve the olive oil quality
10:00 AM-11:00 AM
OLIVE OIL & TECHNOLOGICAL INNOVATIONS
Karantininis Konstantinos
pending
pending
Vasilis Mouselimis
Primary Sector Consultant, Owner of Agrotechnia
pending
Antonios Tirpintiris
Enterpreneur, Mechanical and Electrical Engineer of the National Technical
University of Athens, Founder of Sigri Olive Mill & Group Falcon SA
pending …
Peroulakis Ioannis
Agronomist, MBA Food and Agriculture Business Consultant
Optimising the economic result of olive cultivation with environmentally friendly practices
10:00 AM-11:00 AM
THE TRADITION OF OLIVE OIL CULTIVATION IN TIME
Protoulis Ioannis
Co-owner, Protoulis Master Olive Oil Makers
Olive oil, our heritage
Kallaboka Myrta
Pending…
pending
Tzortzis Michael
Owner, Tzortzis Olive Oil Company
pending
Ένας αιώνας, αγώνας για το ελαιόλαδο/ A century, a struggle for olive oil
Eirini Hatzidimitriou
Founder, Mia Elia, Tree tender
Sharing the beauty of Lesvos: How adopt an Olive Tree with Mia Elia is spreading awareness and time-honored tradition of EVOO Production across the Globe
10:00 AM-11:00 AM
OLIVE OIL: THE ULTIMATE HEALTH PROVIDER
Vasilis Vasiliou
PhD in Biochemical Pharmacology. Susan Dwight Bliss Professor of Epidemiology
and Chair of the Department of Environmental Health Sciences at Yale School of Public Health
Use of deep-learning to evaluate the beneficial effects of efphytochemicals of the olive tree in neurodegenerative diseases?
Tassos Kyriakides
MSc & PhD, Αssistant Professor at Yale School of Public Administration
Assessing the health-related benefits of table olives consumption: A Yale University research project
Taherian Rafi
Associate Vice President – Yale University
Experiences: The case of Picualia
Nikos Thomaidis
Professor at National and Kapodistrian University of Athens, Department
of Chemistry, Laboratory of Analytical Chemistry.
Authenticity assessment and Health Claims strengthening in Olive Oil: Studying the Influence
of Different Cultivation and Oil-Production Parameters?
Antonia Trichopoulou
Penting …
Penting…
Mr. Domenico Pratico
MD, FCPP, Director of Alzheimer’s Centre at Temple University,
USA. Professor of Neural Sciences at Temple University
Molecular substrates and pathways involved in the extra virgin olive oil effect onbrain health
September 21
Gala
Mythical coast 5* hotel mitilini
Edible olive tasting presentation by Anna Milioni (Kalamata tasting workshop -Univeristy of Pelopponisos)
September 22 DAY 1: OLIVE OIL: THE ULTIMATE HEALTH PROVIDER
9:00 AM-10:00 AM
Attendance – Registration
10:00 AM
Program start
10:00 AM-11:00 AM
OLIVE OIL CULTURE
Pavlos Triantafyllidis
PhD. Director of the Ephorate of Antiquities of Lesvos
From the olive oil tree to the ancient Lesvos
Sophia Baroutsaki-Tsirigoti
Consule honoraire de France à Mytilène Avec compétence pour
Lesvos et Limnos Agence consulaire de France à Mytilène
Lesvos – France: Historical & commercial olive bonds
Grigora Maria
Lesvos Public Library Director
Lesvos Island Golden Age (end of 19th to 20th century) through the collections of Lesvos Public Libary
Louisa Karapidakis
Head of Museum Collection and Educational programs,
Greek Folklore Research Center of the Academy of Athens
Olive & olive oil: cultural management & educational activities
10:00 AM-11:00 AM
OLIVE OIL: THE ULTIMATE HEALTH PROVIDER
Vasilis Vasiliou
PhD in Biochemical Pharmacology. Susan Dwight Bliss Professor of Epidemiology
and Chair of the Department of Environmental Health Sciences at Yale School of Public Health
Use of deep-learning to evaluate the beneficial effects of efphytochemicals of the olive tree in neurodegenerative diseases?
Tassos Kyriakides
MSc & PhD, Αssistant Professor at Yale School of Public Administration
Assessing the health-related benefits of table olives consumption: A Yale University research project
Taherian Rafi
Associate Vice President – Yale University
Experiences: The case of Picualia
Nikos Thomaidis
Professor at National and Kapodistrian University of Athens, Department
of Chemistry, Laboratory of Analytical Chemistry.
Authenticity assessment and Health Claims strengthening in Olive Oil: Studying the Influence
of Different Cultivation and Oil-Production Parameters?
Antonia Trichopoulou
Penting …
Penting…
Mr. Domenico Pratico
MD, FCPP, Director of Alzheimer’s Centre at Temple University,
USA. Professor of Neural Sciences at Temple University
Molecular substrates and pathways involved in the extra virgin olive oil effect onbrain health
10:00 AM-11:00 AM
OLIVE OIL: THE GOLDEN DROP FOR HEALTH AND HEALING
Prokopios Magiatis
Associate Professor of Pharmacognosy and Chemistry
of Natural Products – Department of Pharmacy, University of Athens
Pending Pending Pending Pending Pending Pending Pending Pending
Magda Tsolaki
Professor A’ Neurology, Aristotle University
The effect of early harvest extra virgin olive oil on cognition and important biomarkers
Andrea Paola Rojas Gil
Ph.D Associate Professor of Biology and Biochemistry Faculty
of Health Sciences, Department of Nursing University of Peloponneser
Effect of Dietary Intervention with High- Oleocanthal and Oleacein Olive Oil in
Patients with leukemia on cellular markers and oxidative stress
Androulakis Eutychios
Director Pamako UP Mountain Bio EVOO
Pending…
Prodromou Sophia
Chemist, MSc., Ph. D Candidate in the Department of Pharmacy
of Aristotle University of Thessaloniki in collaboration with the
Department of Public Health of Yale University, USA
Yannis Olive Grove Company presentation and the new MICOIL
product in the greek and american market
10:00 AM-11:00 AM
OLIVE OIL IN DIET, WELL-BEING & GASTRONOMY
Stefanos N. Kales
Head of Museum Collection and Educational programs,
Greek Folklore Research Center of the Academy of Athens
Olive & olive oil: cultural management & educational activities
Panagiotis Chatzinikolaou
Managing Director, Hellenic Agricultural Organization DIMITRA
Olive oil & senses: the ancient greek symposium diet
Panagiotis Varagiannis
M.Med. Sc. Ph. D Candidate, Clinical Dietitian – Nutritionist, Agricultural University of Athens
The contribution of olive oil at the Diet planning, and innovative applications in its promotion.
Kiki Zinoviadou
Ph. D Associate Professor, Department of Food Science and Technology,
Chair of the ‘New Food Product & Business Development’ MSc program, Perrotis College
Exploring the effect of packaging material and variety on the quality characteristics of olive oil
Francesca Rocchi
Slow food guide for EVOO, President PopOlio
How Italy and slow food are educating from childhood the olive oil culture (nutrition and civilization)
Anna Milionis
Quality & Communications Manager Kalamata Olive Oil Taste Laboratory
The Sensory Analysis of Table Olives: a quality challenge or a legal necessity?
10:00 AM-11:00 AM
OLIVE OIL IN DIET, WELL-BEING & GASTRONOMY
Vasilis Leonidou
Executive Olive Oil Chef – Avli Restaurant, Rethymno
Olive oil & oil olive bar: the gastronomy trend that must stay.
Penting…
penting
penting…
Maikantis Fanis
penting…
Premium Extra virgin oil in the restaurant: cost & efficiency for the visitor
Anna Spanou Kanaki
Consultante Gastronomique, Cheffe Cuisinière, Cheffe Pâtissière
The sweet version of extra virgin olive oil
10:00 AM-11:00 AM
OLIVE OIL & TECHNOLOGICAL INNOVATIONS
Leandros Skaltsounis
Prof. Leandros Skaltsounis, University of Athens, School of Pharmacy
Laboratory of Pharmacognosy and Natural Products Chemistry, Laboratory
of Pharmacognosy and Natural Products Chemistry
Utilization of the products and by-products of the olive and olive oil for the development
of bioactive compoundsOlive oil & oil olive bar: the gastronomy trend that must stay.
Antonios E. Koutelidakis
MSc, Ph. D Assistant Professor on Human Nutrition, School of Environment,
University of the Aegean, Board Member Hellenic Nutrition Society
Postprandial effect of novel olive oil consumption on metabolic biomarkers:
A randomized dietary intervention of cross-over design
Maurizio Servili
Professor, Department of Agriculture, Food and
Environmental Sciences, University of Perugia
The main technological innovations in the olive oil industry and their impacts on quality
Alessandro Leone
Full Professor in Mechanics and agricultural mechanization and, Food
Development of a modular crusher to improve the olive oil quality
10:00 AM-11:00 AM
OLIVE OIL & ……
Karantininis Konstantinos
pending
pending
Vasilis Mouselimis
Primary Sector Consultant, Owner of Agrotechnia
pending
Antonios Tirpintiris
Enterpreneur, Mechanical and Electrical Engineer of the National Technical
University of Athens, Founder of Sigri Olive Mill & Group Falcon SA
pending …
Peroulakis Ioannis
Agronomist, MBA Food and Agriculture Business Consultant
Optimising the economic result of olive cultivation with environmentally friendly practices
September 24 DAY 3: LESVOS: THETRADITION OF OLIVE OIL CULTIVATION IN TIME
10:00 AM-11:00 AM
THE TRADITION OF OLIVE OIL CULTIVATION IN TIME
Protoulis Ioannis
Co-owner, Protoulis Master Olive Oil Makers
Olive oil, our heritage
Kallaboka Myrta
Pending…
pending
Tzortzis Michael
Owner, Tzortzis Olive Oil Company
pending
Ένας αιώνας, αγώνας για το ελαιόλαδο/ A century, a struggle for olive oil
Eirini Hatzidimitriou
Founder, Mia Elia, Tree tender
Sharing the beauty of Lesvos: How adopt an Olive Tree with Mia Elia is spreading awareness and time-honored tradition of EVOO Production across the Globe
10:00 AM-11:00 AM
OLIVE OIL TOURISM – MARKETING
Aggeliki Politaki
Head of Tourism Directorate of North Aegean Region. MSc in
“Social Research on Regional Development and Social Cohesion”,
Sociologist, Anthropologist, Coach
Olive oil journeys: a multifaceted holistic experience
Tour guide link
pending
pending …
Eirini Kokolaki
Expert Olive oil Conoisseuse, Jaen University Diploma, Spain
Olive oil tourism and gastronomy through the education – trends and perspectives
Maria Christina Baklava
pending …
pending …
Mayte Redondo Castuera
Travelife Coach, SUSTOUR project
Olive Tourism: a holistic and sustainable experience
Ioannis Spilanis
pending…
“Locality, quality and added value for sustainable tourism on sustainable islands: the case of Lesvos”
10:00 AM-11:00 AM
Pending ……
Emmanouil Karpadakis
Exports Area Manager & Sensory Evaluation Expert, Terra Creta
The correct communication of EVOO is key to its successful progress
Dimitris Sarantopoulos
Founder of Olive Epitome. Co-founder of Olive Oil Experience Santorini.
Certified taster of virgin olive oils – a Member of the Kalamata Olive Oil Tasting Laboratory
The commercial penetration of Greek olive oil and its promotion through gastronomy and tourism
Juan Antonio Parrilla Gonzalesz
Ph.D in Social and Legal Sciences, Professor in the Economics Department
of University of Jaén and Business Manager of Picualia Oleoturismo, Spain
Olive oil tourism: New strategies and its development in order to create unique experiences
10:00 AM-11:00 AM
THE TRADITION OF OLIVE OIL CULTIVATION IN TIME
Evmorfia Karampournioti
Assistant Professor at the Institute of Marketing & Management,
Leibniz University Hannover, Owner of JON’S OILIVE
Inside the Minds of Olive Oil Consumers: Exploring Consumers Explicit and Implicit
Associations of Olive Oil and Predicting the Effect of Nutri-Score on Product Perception and Behavior
Gianna Balafouti
Product creator, Gastronomy Instructor
pending
Tony Kavalieros
Chef, restaurant owner, culinary instructor, restaurant consultant,
and cook-book author, Founder of, TheGreekChef.us and Savor Greece YouTube channel
Pending …
Stanitsas Giannis
Executive Chef, Culinary Services & Consulting
Pending …
Iosifellis Stratos
Executive Chef “Mythical Coast Hotel” Lesvos, “Greek Breakfast” Consultant Chef
Pending …
Sophia Baroutsaki-Tsirigoti
She was born in Nafplio. She graduated from the University Stendhal – Grenoble 3 in France,with a degree in Language Sciences, specializing in French
Nikos Thomaidis
Dr. Nikolaos S. Thomaidis, Professor of Analytical Chemistry at NKUA, leads a dedicated scientific group, Trace Analysis and Mass Spectrometry (TrAMS)
Antonios E. Koutelidakis
Antonios E. Koutelidakis, Assistant Professor of Human Nutrition Antonios Koutelidakis was born in Heraklion, Crete on 12/12/1981. In 2005,
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