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2022 Speakers


Rosa Vañó:

Co-founder of the International Branding of Castillo de Canena. EVOO Producer, President of the Andalusian Academy of Gastronomy and Tourism, Member of the Royal Academy of Gastronomy.

Subject: EVOO and Gastronomy


Anna Petkova:

Master’s degree in Economics/Marketing. Business strategist & developer, marketer, educator, local food traveller & promoter.

Subject: Olive oil as a local gastronomic and cultural heritage

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Stefania van Lieshout​:

Entrepreneur. BA in Business Economics. She worked as economist in the UK and travelled to more than sixty countries, Travel & Lifestyle Blogger 

Subject: What are the secrets of bestselling olive tourism experiences?

Vassilis Frantzolas originates from Lygourio in Argolida, while his family has a long tradition in the commerce of olive oil and standardization. He completed his studies in civil engineering at the NTUA and has been very active in his professional activity for more than 30 years. He holds an M.Sc. in Construction Management (U.S.A.) and since 2009 he holds an M.Sc. in Food Policy (UK). In 2003 he founded the organization Oliveoilseminars with a strong activity in the field of training of olive oil producers. Since 2016 he has been organizing 4 month training seminars for Olive Oil Tasters, jointly with the National Association of Italian Olive Oil Tasters (ONAOO). He has authored and published three books, including "Modern techniques of olive cultivation and production of quality olive oil" (386 pages, second edition 2021).

Vasilios Frantzolas:

Olive oil Taster & Quality Consultant, Book writer, Food Policy MSc (City University London), Founder of

Subject:Sustainable Integrated Pest Management (IPM) methods for controlling Dacus - Necessity for an immediate smooth transfer of the existing system from the state to the olive growers - proposal.


Santiago Botas: 

International marketing consultant, taster specializing in olive oil and other fine foods. He contributed to the setting up and for some years was the Managing Director of “World olive oil Exhibition” in Spain.

Subject: Olive oil promotion and tourism promotion


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Aggeliki    Politaki:    MSc in Social Research on Regional Development and Social Cohesion, Sociologist, Anthropologist, Head of Tourism Directorate of North Aegean Region.

Subject: ''Experiencing the olive tourism: a journey through the senses, in the space and time of Lesvos".


Vasilis Vasiliou: PhD in Biochemical Pharmacology. The Susan Dwight Bliss Professor of Epidemiology and Chair of the Department of Environmental Health Sciences at Yale School of Public Health.

Subject: Use of deep-learning to evaluate the beneficial effects of effects of phytochemicals of the olive tree in neurodegenerative diseases

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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.

Subject: Olive plantations and the environment: Adapting to new realities  

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Francisco Vano:Founding partner of Castillo de Canena, President of Grandes Pagos del Olivar Association, Member of the Andalusian Academy of Gastronomy and Tourism.

Subject: How to harmonise envirometals and regeneration measures with the olive growing agriculture activities. Castillo de Canena: a success example


Tassos Kyriakides:

MSc & PhD at Yale School of Public Health where he works as an Assistant Professor. He is the co-proponent for the establishment of the Yale institute that will focus on the olive tree, its products and their effects on human and planetary health.

Subject: Assessing the health-related benefits of table olives consumption: A Yale University research project

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Xeni Gerna: MSc in Tourism Management and Education Management. Director of the Institute of Vocational Training of Thessaloniki of the Ministry of Tourism.

Subject: The promotion of the "olive culture and its products" as an element of attracting
tourist interest and increasing the activities of olive growing areas in Greece, in comparison with the Best  International practices.


Prokopios Magiatis: 

Associate Professor of Pharmacognosy and Natural
Products Chemistry at the Department of Pharmacy of the University of

Subject: The impact of olive oil technology on the health protecting properties of
olive oil

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Maura Harrigan:

MS, RD, CSO, Dietitian and Certified Specialist in Oncology Nutrition. Project Manager of LEAN study, Yale School of Public Health, USA.

Subject: Olive Oil and Nutrition in Cancer Care


Nikos Thomaidis:

Professor at National and Kapodistrian University of Athens, Department of Chemistry, Laboratory of Analytical Chemistry.

Subject: The superiority of the quality characteristics of Lesbian olive oil and their contribution to longevity


Emmanuel Salivaras, Founder and owner of Multichrom.lab. MSc in Food Science and Applied Microbiology, University of Saskatchewan in Canada. Panel leader and organizer of the Berlin Global Olive Oil Awards.

Subject: Impact on quality from practices in olive oil production

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Charlene Peters: MA in Global Communications. Marketing & PR Communications, Brand Content Development, Destination Marketing & Communications.

Subject: Following the Olive Oil Trail through California

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Vasilis Mouselimis:

MSc-MBA Agronomist. Chief Agronomist at Eurofood SA.

Subject: Optimising the economic result of olive cultivation with environmentally friendly practices

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Mr. Domenico Pratico:

MD, FCPP, Director of Alzheimer's Centre at Temple University, USA. Professor of Neural Sciences at Temple University.

Subject: Extra virgin olive oil and brain health (Alzheimer diseases)


Anita Zachou:

Agricultural Engineer. Expert in Virgin Olive Oil Tasting by the University of Jaén, Spain. Olive Oil Quality Assurance Consultant and Olive Oil Tourism Expert. Founder of Mykonos Olive Oil Tasting

Subject: The alternative olive oil tourism, what offers and how it
can carried out in every corner of Greece. 


Jill Myers:

Founder of Women in Olive Oil (WIOO), a network connecting the producer with the consumer through the lived experience. Certified by the International Culinary Center in New Nork city.



( Connecting the Producer with the Consumer through the lived experience)


Katerina Vassilatou 

Chemist, MSc in Pharmaceutical Technology and Cosmetology

Subject: Development of a Cosmetic range based on Olive leaf extract from Lesvos


Krinanthi Gdonteli (PostDoc, Ph.D.)  is an Assistant Professor at the Department of Sports Organization and Management, University of Peloponnese. 

Subject: The effect of olive oil consumption on athletic performance  


Alexandros  Tokas

Qualified olive oil taster

Subject: Innovative cultivations with respect for people and the planet


Panos Grigoriou PhD in Law, University of Strasbourg. Professor of International and European Institutions at the University of the Aegean and holder of Jean Monnet chair on "Citizen Europe".

Subject: “The olive branch, as symbol of peace for the international community”

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Carlos Ruiz  Conservationist, working with endangered species. Since 2015 he has been working on the Olivares Vivos project which aims to conserve and recover biodiversity in olive groves.

Subject: Recovering biodiversity in the olive groves to improve profitability: the model “Olivares Vivos”.


Popi XynopoulouTour Operator specialized in the destination of Rhodes and other Greek islands. Owner of “Choice Travel” travel agency. Vice-President of the Macedonia-Thrace Travel Agents’ Association.

Subject: "How olive tourism may develop a  tourism destination  - Useful tips  by Travel Agents" (pannel discussioon)

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Georgios Kokkinos President and CEO of the NILEAS Producers Group

Subject: The  olive cultivation and its connection with the environment and the culture.


Vyron Theologis

Owner of the ‘Theologis Travel’ travel agency. President of the Macedonia-Thrace Travel Agents’ Association.

Subject: "How olive tourism may develop a  tourism destination  - Useful tips  by Travel Agents" (pannel discussioon)


Dr. Vasileios Takavakoglou : MSc, PhD in Ecology and Ecosystems Management. Hellenic Agricultural Organization-DIMITRA - Soil and Water Resources Institute.

Subject: Nature-based Solutions and Living Labs of open innovation in Rural Mediterranean areas:  Addressing societal challenges with the help

of nature

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Anthoula Daniel, PhD in Philology from the National and Kapodistrian University of Athens.

Subject: will present to the audience  the bilingual deluxe illustrated volume THE OLIVE ON LESVOS, published by the Association Elaias Nisos Lesvos last year.

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Valia Kelidou, Communication Manager at extra virgin olive oil KYKLOPAS S.A.

Subject: Innovative cultivations with respect for people and the planet


Dimitris Papageorgiou:  

Professor at the Department of Cultural Technology and Communication and Vice-Rector of the University of the Aegean.

Subject: The processing of the olive fruit and the evolution of olive oil production from the 19th to the 20th century

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Professor Agustí J. ROMERO, PhD in Food Technology, Agricultural Engineer, researcher at the IRTA’s Food Division and leader of the IRTA’s Olive and Oil research team. Professor in several master courses on olive oil (University of Jaen, University of Lleida, Univ. URV of Tarragona, University of Barcelona).

Subject: New trends in olive growing management and its impact on olive oil quality

Antonios Tirpintiris, Enterpreneur

Mechanical and Electrical Engineer of the National Technical University of Athens, Founder of Sigri Olive Mill & Group Falcon SA

Subject: Sustainable development with olive groves and combating climate change

Maria Athanasopoulou: 

Founder of the tourism marketing company Respond On Demand Ltd & Chairwoman of the World Food Travel Association

Subject: Olive oil tourism: a new challenge for tourism destinations and tourism companies


Nikolaos Zouros: Professor at the Department of Geography and Dean of the School of Social Sciences of the University of the Aegean. President of the Global Geoparks Network. Director of the Natural History Museum of the Lesvos Petrified Forest.

Subject: The olive on Lesvos (The features of Lesvos - geomorphology, geology - affecting
the distribution of olive groves and olive trees on the island) 

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Peter Economides: 

President/CEO of Felix BNI Brand Strategy Consultancy. Awarded brand and marketing professional in senior management positions at leading advertising agencies in South Africa, Hong Kong, Greece and Mexico.

Subject: A powerful brand comes from deep within


Georgios Korfias: CEO of AQUA Yacht Club (USA & Greece). Founder and President of AQUAHELP Foundation with strong philanthropic and ecological activity in Greece, Europe and the Caribbean.

Subject: Olive & Greece 2022 – Symbols of peace in nature and on the planet

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Pavlos Triantafyllidis: 

PhD. Director of the Ephorate of Antiquities of Lesvos.

Subject:  From the world of the olive tree to ancient Lesvos

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Paul D. Cleary, Ph.D. is the Anna M.R. Lauder Professor Emeritus and Dean Emeritus at the Yale School of Public Health. 

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George Oikonomou: Founding Member and Executive Director of "FILEOS" - Club of Friends of Olive Oil & Olives
General director in SEVITEL (Association of Greek  Industries Ιn Olive oil  Standardization

Subject:"Sustainable olive products and consumers' behavior" 


Panagiotis Chatzinikolaou: CEO ELGO ( Greek agricultural organization) DEMETRA 

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