The training workshops of the Mediterranean Agrofood Competence Centre (MACC) on olive oil were successfully completed
MACC continues its efforts to upgrade the quality of olive oil in cooperation with institutions and businesses in Crete.
As a rule, Greece produces excellent olive oil. The aim is to avoid mistakes during the whole process (from picking to blending and bottling) by using the knowledge of modern tools and by using and highlighting its quality characteristics. This knowledge can lead to an improvement in the position of Greek oil in the world market.
In view of the above, the Mediterranean Agrοfood Competence Centre (MACC) in cooperation with the Laboratory of Organoleptic Science of Crete ASP organised training workshops on
"Olive oil quality, organoleptic characteristics and good practices throughout the production chain"
The training workshops were implemented:
At the Chamber of Lassithi on 22/10/2022
At the Technical Schools of the Heraklion Chamber of Commerce on 23/10/22
At the Chania Chamber of Commerce on 26/10/22
At the Rethymno Chamber of Commerce on 29/10/22
Mrs. Eleftheria Germanaki (responsible and head of the accredited Laboratory of Crete ASP) shared her knowledge on issues related to the organoleptic evaluation of olive oil and the cultivation, production and standardization of olive oil.
A key part of the training workshop was the familiarization with the quality and organoleptic characteristics of olive oil, which was carried out by testing individual samples that had been selected and evaluated to offer a reliable and comprehensive experience of organoleptic evaluation for quality categories, intensities of properties and basic defects.
Avoiding mistakes in the production of olive oil that make it either defective or of substandard quality is very important for Crete to invest in quality for a better future. For this reason Mr. Manolis Karpadakis (Vice President of the Association of Exporters of Crete) focused on good practices throughout the production chain, on the mistakes that should be avoided in the field, in harvesting, transport, mills and storage.
