Records of Agricultural and Food Chemistry Articles

Ten (10) years ago, I had the opportunity to organize the 1st Festival of Olive Oil and Table Olives, along with the members that constitute to the Scientific Committee of the European Organization for Strategy Planning, focusing on making the festival the greatest Olive Oil and Table Olives Mediterranean event. Our primary goal was to raise national awareness of olives and olive oil, the most valuable and widespread agricultural products of Greece, and the festival has now become an annual tradition. With these events, we aimed to bring together Greek farmers, agricultural machinery manufacturers, olive oil production plants, olive oil brands and academics. Thus, we aimed to foster a more robust integration and development of ancient product knowledge passed to farmers through generations with technology and science. Our ancient civilization places great importance on knowledge and science, and their intertwined integration. Aristotle the great philosopher and scientist believed that: "Science is a wealth in good times, a refuge and a guide in bad times." With this in mind, we organized parallel scientific congresses during these festivals, aimed to bring together all stakeholders working on olives and olive oil-farmers, industry as well as, distinguished scientists, and government officials. Thus, we always wanted to have the wealth of good times and the guidance of bad times with our people.

This year, we organized the 10th Olive Oil and Table Olive Festival and Congress in Kalamata, from May 31st to June1st, 2025, with the participation from all our stakeholders. The festival hosted a number of international participants and speakers which gave us great hope for the future.

I am proud to announce that, starting with the 10th Congress, we have begun collaborating with Records of Agricultural and Food Chemistry, an ACG Publications journal. This special issue, which publishes the abstracts of the 10th Olive Oil and Table Olive important Congress, was the reason for the dissemination of high-quality papers to all global scientific media. Our goal is to continue to grow and progress. With more international participants, one of our goals is to gain a significant place in global olive production, industry, application, and scientific studies, especially in Mediterranean olives. I would like to take this opportunity to express my gratitude to the editors of ACG Publications and Records of Agricultural and Food Chemistry

Our big challenge is to create a more liable, more peaceful, more productive, and more scientific world in every aspect. This can be achieved with olives and olive oil, symbols of peace and prosperity.

With few exceptions, the theory that the olive tree was domesticated in the Middle East is stereotypically repeated in the world bibliography. However, since the discovery of the pre-Minoan autochthonous olive tree in Naxos about 20 years ago, of the "Throumpolia Aigaiou" cultivar, it emerges beyond any doubt that the domesticated olive tree has been cultivated since ancient times in the Aegean and the surrounding coasts. On the Naxos tree, a deeper investigation of the place of origin and domestication of the olive tree was carried out, which led to the formulation of a new proposal-theory that the domesticated olive tree began to be cultivated in the Aegean area. The strongest evidence, if not proof, of this proposition is based on two elements: 1. That approximately 6,000 years ago there were no domesticated olives in the Middle East. And because there are no large olive trees in the Middle East like the Naxos olive tree in the Middle East, but rather olive kernels from archaeological excavations, the evidentiary research was based on the ancient Middle Eastern kernels. 2. That approximately 6,000 years ago there were domesticated olives in the Aegean, and they were cultivated. And because not many ancient olive kernels of the same age as the Middle Eastern kernels have been found in the Aegean, the evidentiary research was based on the age-dating of the Naxos tree. For the study of olive pits from the Middle East and beyond, a new methodology was developed to distinguish olive pits into wild - semi-wild and domesticated, and for the dating of the pre-Minoan tree of Naxos, a new algorithm for dating olive trees was developed, which takes into account, in addition to the dimensions of the olive trees, climatic factors such as temperatures and rainfall in the areas where the trees are located. The combination of these two methods, a) the distinction of pits and b) the dating of olive trees leads to the unshakable conclusion that the Aegean region is the place where domesticated olives were first cultivated and not the Middle East, a fact that fundamentally overturns the history of olive cultivation.

The intensification of agriculture leads to a high environmental impact due to greenhouse gas emissions (mainly CO2) and the unsustainable use of natural resources, such as water, and energy. The Life Cycle Analysis methodology plays an important role in quantifying these impacts, allowing the adoption of important measures for their mitigation. The purpose of this paper is to present the environmental footprint of olive cultivation, focusing on the carbon footprint associated with climate change, the water footprint associated with the depletion of water resources, and the energy analysis. The olive tree (Olea europaea L.) is the most important crop in our country and covers a large area from north to south and from east to west, with great diversity in the olive groves in terms of relief, climatic conditions, soil properties, cultivation method, intensification, area, the possibility or not of irrigation, productivity and the use of their fruits. This fact leads to great variability in the environmental footprint of olive cultivation. However, important data emerge through which the inputs (fuel, fertilizers, irrigation water, plant protection products, mechanical equipment) and the cultivation operations with the greatest impact on the environment emerge, while allowing the comparison of cultivation methods in terms of their environmental performance. The environmental footprints of an olive grove constitute an important tool through which producers or groups of producers can make improvements for the effective management of resources, the reduction of energy consumption or the increase of the efficiency of its use and the adoption of sustainable agricultural practices, to reduce the footprint of cultivation on the environment. At the same time, the olive tree emerges as an environmentally friendly crop on many levels. As a centuries-old and evergreen tree, it can bind CO2 in its biomass for a long time and contribute to mitigating the effects of climate change. Furthermore, the olive tree, due to its low irrigation water requirements and its ability to tolerate deficit irrigation compared to other tree crops, can contribute to the reduction of the water footprint and the sustainable use of water. Categories of olive groves such as traditional, dry and organic or sloping with minimal use of mechanical equipment, fossil fuels, fertilizers and plant protection substances, prove to be more energy efficient per unit of land area, but usually with reduced productivity. Finally, the adoption of sustainable practices such as no-tillage, returning pruning residues to the soil, green manure, and/or the addition of organic matter also contribute to the storage of carbon in the soil, leading to the reduction of net CO2 emissions. In conclusion, it is necessary to study and implement sustainable olive cultivation systems, aiming to reduce resource and energy use while maintaining the yield, quality and safety of olive products.

Proper management of irrigation water is a necessity in drought conditions. Irrigation planning tools play an important role in helping farmers to increase the efficiency of irrigation water, minimizing environmental risks and contributing to the sustainability of the olive sector. The Intelligent Irrigation Water Management (IWW) combines an irrigation advisory software (ZEN-IRRIWARE), which considers soil characteristics, crop, water availability and quality, irrigation method, weather forecast and soil moisture, with smart solenoid valves. It was applied to a 30-year-old drip-irrigated olive grove in Chania within the framework of the project M16SYN2-00167 AGROWATER for 2 years. Information regarding irrigation (when and how much water to apply) was provided to the smart solenoid valve and/or to farmers via SMS or a special application for smart phones with feedback capability. The olive grove was divided into two almost equal parts, one irrigated empirically and the other according to the advice of EDNA, while the evaluation was based on production, olive oil quality and water saving. The number of irrigations per irrigation period was increased in EDNA compared to empirical irrigation. The average amount of irrigation water applied in the period 2023 and 2024 was 10.5% less in EDNA compared to empirical. Production per hectare was higher or equal in EDNA depending on the year, while the irrigation water use efficiency (WUE) was 5.6 kg/m3 in EDNA, higher than 4.7 kg/m3 in empirical irrigation. Fruit quality (fruit size, moisture, oil content, acidity) was not significantly affected by irrigation management. Considering the results to date of water consumption, soil moisture, fruit quality and irrigation water use efficiency, EDNA has significant irrigation water savings compared to empirical irrigation.

According to the worst-case climate change scenario, the Mediterranean basin will face significant climate stresses, which will affect the olive sector. High temperatures, reduced rainfall and extreme droughts, accelerated soil erosion and flooding are already negatively affecting olive growing, which is starting to show reduced climate compatibility as it continues to follow conventional approaches. On the other hand, agroecological practices such as minimizing soil disturbance, cover crops/green manure, the use of aluminosilicate minerals and biochar have demonstrated positive results in increasing resilience to climate stresses, while the traditional olive grove can emerge as a major factor in sequestering greenhouse gases.

Wild olive oil (WOo) is derived from natural wild olives. WOo has received increasing attention in the last decade, in response to the growing consumer demand for high-quality foods, which can also provide health benefits. This study provides a comprehensive review of the available studies on the chemical composition of WOo produced in different geographical areas. The composition of WOo is characterized by the presence of acylglycerols (mainly triacylglycerols), bio phenols, sterols, tocopherols, pigments and triterpene alcohols. Many of these compounds show significant variations depending on the wild olive subspecies and the specific ecological production sites. In addition, the presence of phenolic and volatile fractions may contribute to the fruity, bitter and spicy flavor notes of WOo. The concentration of several compounds (e.g. phenols) is comparable to that found in olive oils from cultivated cultivars, while sterol levels consistently exceed the international standard of 1000 mg/kg for all olive oils (extra virgin, virgin and refined). Both the qualitative and quantitative characteristics of WOo chemical profile highlight its potential as a viable alternative for edible oils.

Extra virgin olive oil holds a prominent position in the global market, recognized as a key component of the Mediterranean diet, with significant beneficial properties deriving from its consumption. In this context, particular emphasis has been placed on the study of its bioactive components and the strengthening of health claims, as is typical in the case of polyphenols. At the same time, due to its high value, extra virgin olive oil is often adulterated with other vegetable oils of lower commercial and nutritional value, or olive oils of lower quality. The Analytical Chemistry Laboratory of the National University of Athens (NUA) is conducting a multi-year study on olive oil, both in terms of chemical characterization and highlighting its nutritional value, as well as in the field of authenticating it. Utilizing high-resolution mass spectrometry (HRMS) workflows in combination with advanced chemometric models, it is possible to thoroughly characterize olive oil, identifying new bioactive compounds that make the product unique. More than 900 samples have been analyzed by the laboratory, from different cultivars and geographical origins, primarily from Greece. The olive oils have been fully characterized in terms of their chemical profile, and the data have been integrated into digital databases, contributing substantially to the mapping and highlighting of products of national priority, with Greek olive oil as the dominant one. In addition, the laboratory has developed a method for checking the authenticity of extra virgin olive oil, utilizing the innovative Direct Analysis in Real Time (DART) technique. This methodology makes it possible to detect adulteration of up to 1%, simultaneously checking 10 different oils that may have been used as an adulterant, such as common vegetable oils (corn oil, sunflower oil, rapeseed oil, soybean oil, sesame oil, cottonseed oil, linseed oil), as well as lower quality olive oils (pomace oil, refined and blended olive oil). The application of this methodology ensures the documentation of authenticity, a crucial element for maintaining and enhancing the commercial value of extra virgin olive oil, especially in the international competitive environment. Finally, the development of the above methodologies is not limited to research investigation, but is already available as services to interested parties, with the aim of practically supporting the agri-food sector and highlighting the value of Greek extra virgin olive oil.

The control program of olive fruit fly (Bactrocera oleae) needs improvement from the current one. Improvement is required in its implementation, by incorporating new scientific data and new technologies into it. The use of these technologies will allow easy and real-time monitoring of bait spraying with smart devices and sensors, of the flow of spray liquid, will help organize information and will lead to the use of an automated GIS model. The automated model will help in the visualization of the fields that were sprayed and the total area, of possible overlaps and the spraying of organic products, while finally it will visualize the percentage and extent of unsprayed areas so that the required actions can be taken. In the context of the above, the NT4D program is being implemented, which aims at the optimal planning and control of spraying for the most effective implementation of the olive fruit fly control program, integrating modern technologies, means and tools. Through this program, traps and baits are checked with mobile, and GPS and a geospatial database is created with the data that is extracted. Data monitoring is done with simple Google maps and in this way, it is possible to monitor possible olive fruit fly’s outbreaks, correlate density with climatic parameters, leading to better decision-making. At the same time, the course of the tractor for spraying is checked. With this method, possible overlaps, unsprayed areas and excessive speed are identified. All the above is reflected on the program's website, where videos and instructions for users are posted. From all the above, a geospatial database system has been created with the aim of storing and managing all the data (geospatial and descriptive) required to achieve the objectives of this system. Through the geographic information system (desktop GIS), the data stored in the geospatial database will be imported and processed and risk maps will be created for each pilot area.

The innovative insecticides Exirel® 10SE & Exirel® Bait 10SE, from FMC Hellas, are now a new and reliable solution for dealing with olive moth (Prays oleae) and olive fruit fly (Bactocera oleae), two very important entomological enemies of olive cultivation. For the first time, FMC introduces a new chemical group, (diamides), to the market to combat olive moth (Prays oleae) and olive fruit fly (Bactocera oleae). The active ingredient of the products, Cyantraniliprole®, demonstrates a new and unique mode of action, targeting the insect's muscular system with the uncontrolled release of calcium. Because of this, muscle paralysis of the insect occurs, with immediate consequences of the cessation of feeding and therefore damage, dysfunction of movement and most importantly, inability of reproductive capacity - oviposition and therefore entomological attack. Ultimately, after a few days, the enemy is killed. The insecticides Exirel® 10SE & Exirel® Bait 10SE, having a specially designed form, (Milky Suspension - SE), have a strong, locally systemic action, combating adults and larvae of the olive moth (Prays oleae) and olive fruit fly (Bactocera oleae). The insecticide Exirel® 10SE has received final marketing approval, among others for the olive moth (Prays oleae), while its exceptional approval for cover sprays for the olive fruit fly (Bactocera oleae) is also expected. The dose in the cover spray for the olive fruit fly is 50 - 75 mL. Exirel® 10SE and for the olive moth 25 - 30 mL., per 100 liters of spray solution. It is recommended to combine with 150 mL. Codacide® (rapeseed vegetable oil - acts as a surfactant/adhesive) per 100 liters of spray solution. The insecticide Exirel® Bait 10SE has received final marketing approval in bait sprays for the olive fruit fly (Bactocera oleae). The dose in the bait spray is 7.5 mL./ha. Exirel® Bait 10SE, in combination with approved attractants, (ENTOMELA 75 SL, ENTOMELA 50 SL or Dacus Bait 100). The last pre-harvest intervention in bait spraying (PHI) is 7 days, while in foliar spraying 14. As for the active substance, (Cyantraniliprole®) there are established MRLs for residues in Europe, the U.S. and other countries, in olive oil and olive fruit, because of which there is no issue with the exportable quantities. The MRLs in the EU and the U.S. are 3 ppm. In conclusion, the innovative technology of the insecticides Exirel® 10SE & Exirel® Bait 10SE, functions as a useful and dynamic “tool” for the Greek producer, offering effective solutions, increasing the quantity and improving the quality of the olive production, thus ensuring his income.

The effective management of the annual Dacus infestation levels in the olive tree cultivation of our country constitutes a major challenging issue due to several involved uncertainties and causes each cultivation period unforeseen distortions in the vertically integrated economic exploitation chain of the annual olive oil production. The intensity of the Dacus infestation on the olive crops varies continuously throughout the year, from year to year, month to month and from region to region, due to the variance in the local microclimate conditions in the different geomorphologies and due to the density of the different olive variants thriving in each region. This necessity has led to the development of an electronic Dacus trap, which can provide Dacus fly population measurements to olive growers remotely on a continuous 24/360-time streaming basis, to continuously monitor the changing Dacus infestation rates in the olive fields, to set in action immediate spaying or other appropriate interventions. These counts of the number of Dacus flies detected from an extended number of installed electronic Dacus traps dispersed over a wide area in the olive orchards together with the locally measured meteorological data at each installation point, of temperature and humidity, are transmitted through field networking electronic systems and transmitters and posted in a web page in the world wide web.

Today, interest in the Mediterranean diet is increasing day by day among all societies in the world. The basic element of the Mediterranean diet can simply be defined as a nutritional plate consisting of naturally grown vegetables and fish-based foods. The most important and indispensable element of this diet is olive oil 1-2. Olive oil is a highly nutritious oil obtained by squeezing the fruits of the Olive europaea tree. Olive oil is not only valuable for nutritional purposes but also in the pharmaceutical and cosmetic industries due to its rich phenolic compounds and protective properties since ancient times3. However, olive oil production is extremely sensitive to climate change. Olive trees must cope with climate conditions in two basic ways. These are the danger of frost encountered in winter, and the heavy spring rains that fall during the day in hot weather during the flowering period. The first causes the trees to freeze, while the second causes yield losses due to the scalding of the flowers due to the sun that blooms after the rain. For this reason, the product of this wonderful tree that Nature has given us cannot meet the increasing demands from time to time. Unfortunately, to meet the excessive demand, greedy traders mix this product with cottonseed oil and hazelnut oil due to its high oleic acid content. It has gone so far that some new hybrid sunflower oils are also used for adulteration because they contain high oleic acid. In this respect, the quality and standardization of the olive oil used by the consumer is very important. Especially extra virgin olive oil products are extremely valuable in terms of nutritional value and phenolic components since they reach the end user without being processed. In this study, approaches, analysis results and case studies related to the standardization of olive oil for taste and chemical patterns are discussed in the European Pharmacopoeia, the Turkish Food Codex and local people.

High temperatures and drought can reduce or even eliminate the production of olive trees. Old techniques that helped it grow and survive in previous environmental crises can still offer solutions to drought and can be developed and adapted to new needs or simply maintained. The application of new biostimulants technology may mitigate to some extent the problems brought about by climate change or help with new production ideas. The know-how from their use in covered vegetable crops is very locally very important. Further study of oxidative stress in plants can help in dealing with the problems of high temperatures and drought. New know-how and continuous experimentation are required for the correct use and achievement of the expected results (goals) from the use of biostimulants.

Within the framework of the application of new technologies in the field of olive processing to produce extra virgin olive oil, the application of optical inspection (artificial vision) is also included. The visual inspection aims to automatically sort the olive fruit to be processed one by one, with the aim of improving the quality of the produced virgin olive oil. With this technique, the system identifies any defects in the olive fruit that may affect the quality of the olive oil, such as insect infestations (e.g., olive fruit fly, olive moth (Prays olea, etc.), fungi (Anthracnose- Colletotrichum spp e.g.,), or harvesting method, means of placement and transport to the oil mill (e.g., plastic bags), but also any deterioration of the fruit due to weather conditions that cannot be predicted, such as frost, drought, etc. At the same time, depending on the color of the skin and if the evaluation criteria have been set in the system, healthy olives can be sorted by stage of ripening and various types of olive oil can be produced from fruits of different stages of ripening, with a different flavor, color, etc. Undoubtedly, the stage associated with the processing of the fruit in the oil mill significantly affects the presence of phenols-polyphenols and, in general, the quality of the olive oil received.  Malaxing is considered one of the most critical stages of the olive oil production process. In fact, the malaxing stage is the only discontinuous phase in a continuous processing process. It is therefore a challenge for the industrial olive oil manufacturing sector to design and manufacture machines that will transform the discontinuous malaxing stage into a continuous stage and improve the production capacity of the olive mills. New technologies such as Pulsed Electric Fields (PEF) and ultrasound have been studied and applied to the processing of olive fruit to produce quality olive oil with increased phenolic load (polyphenols) and the improvement of olive oil yield. Also, the reuse of wastewater in the olive mill can contribute to the increase of polyphenols. It is worth noting that the official recognition, in 2012, by the European Food Safety Authority, of the positive effect of polyphenols on oxidative stress, stimulated the interest of science for research and application in the above new techniques-technologies. In this presentation, the above techniques-technologies will be mentioned and the importance of phenols-polyphenols in Oxidative EU-STRESS and in health in general will be emphasized.

Olive cultivation and products are documented in Minoan and Mycenaean civilizations through Linear B tablets, processing facilities, and storage vessels. Over time, population growth, rising education levels, technological advances, and evolving social conditions led to a shift from dry to irrigated agriculture, and from extensive to intensive olive cultivation. More recent trends include dense and ultra-dense linear plantings, mechanized harvesting and pruning, and the application of precision agriculture in irrigation, fertilization, and plant protection. Expansion into marginal lands-sometimes reaching the upper limits of the olive-growing zone-has occurred through legal interventions in specific forest areas or through encroachments. However, the high cost of making these lands cultivable, combined with legal requirements for investment sustainability, has made irrigation essential. This has led to drilling deep boreholes, in some cases 450–500 m deep. Climate change, overexploitation of underground and surface water, and the shift toward green technologies and sustainable development now add financial pressure to primary production. Water scarcity is felt nationwide and is especially severe in drought-prone coastal areas, where aquifers are vulnerable to overuse and salinization. These conditions have made it technically and economically necessary to treat water as a paid public good rather than a free one. The concept of opportunity cost has therefore become central, particularly in coastal regions where mass tourism develops. In such areas, summer population surges increase water demand for both visitors and local food production. To address this, various scientific solutions have been proposed: dams, extra-river and intra-river reservoirs, desalination, and especially the treatment, recovery, and reuse of degraded water from urban and agricultural sources. These water streams vary in pollutant load, requiring different technologies for purification. Most degraded water is in coastal areas, where major urban centers exist and agricultural drainage networks end. Treating and reusing these resources is a high priority because it:

• Reduces environmental pressure by limiting the pumping of clean water
• Lowers the acquisition cost of irrigation water compared to groundwater
• Recycles nutrients present in treated water
• Decreases pumping and distribution costs through collective irrigation networks
• Reduces the energy and environmental footprint of irrigated agriculture

No single solution is a panacea; each requires careful study, implementation, and monitoring to ensure it benefits producers rather than harms them.

The common agricultural policy (CAP) is the agricultural policy of the EU Member States. It incorporates a set of primary and secondary EU legislation relating to agriculture, livestock farming and the movement of agricultural products. At the same time, it regulates all the issues that arise, such as price stability, product quality, product selection, land use and employment in the agri-food sector. The above is implemented through a complex process, in which a multitude of institutions are involved and results in intense bureaucracy, with the logical result that the functioning of the CAP becomes difficult. Understanding the CAP is an important part of the study of the EU, which is one of the main policies implemented by the EU, which is financed by 50% of the EU budget and has significant effects on the lives of all EU citizens. Precisely due to its great importance, the CAP has at times been the subject of great controversy and has been subject to pressure from various sources, which have led to significant changes and reforms over time. In the context of this presentation, the main elements of the CAP will be analyzed. More specifically, the CAP in its original form will be presented and then the CAP reforms will be described, where reference will be made to both the main pressure forces for reform in the two main phases of CAP reform and the most recent developments concerning the CAP and Greece's position in these actions.

In this work, we will initially show the 20-year journey from the field to the shelf, literally including the preparatory stages (corporate identity, branded packaging, transnational partnerships, sale in supermarkets, etc.). Then we will refer to the pathogens that hold us back as a nation and by extension as a product (distrust, suspicion, conservatism, but also lack of knowledge of the rules of the market). Finally, we will outline the identity of olive oil that can dominate the market and unified management and creation of producer groups and agricultural partnerships to achieve economies of scale to make olive oil competitive in international markets.

Olive tourism “The next big thing”, as the Financial Times and Olive Oil Times recently wrote with bold headlines. Having attracted the interest of academics and researchers, it has been approached from many different perspectives. At International Conferences on the olive tree around the world, in addition to the central role of olive oil as a staple food in our daily lives, speakers also focus on its positive contribution to climate change, the circular economy, sustainability in agriculture and biodiversity in olive groves. Olive Tourism is the spearhead of Gastronomic Tourism in Greece, since it contributes to the promotion of olive-producing regions, giving environmental and cultural added value to the eternal symbol of our homeland, the olive tree.

According to the legislation, extra virgin olive oil is extracted from the olive fruit in a natural way and using only mechanical means. For an olive oil to be categorized as "Extra Virgin", it must be within established limits for a series of chemical parameters, as well as organoleptic characteristics (EU Directive 2022/2104). The organoleptic characteristics of an olive oil are those that are primarily evaluated by consumers. The share of the consumer public that prefers extra virgin olive oil, especially raw, is increasing, while at the same time it is an informed public that consciously uses extra virgin olive oil in its diet. Therefore, it requires a high-quality and stable product to gain credibility for the company/country that produces it. The creation of standardized olive oils within the limits of chemical parameters is usually carried out by mixing olive oils of different origins and different chemical characteristics and is considered relatively simple since all parameters are subject to the weighted average. For an industry that wants a reliable product on the market, this is not the case, because each batch of extra virgin olive oil produced is a complex mixture of many components that affect not only the taste and aroma, but also the absorption of health-protecting components and its shelf life. On the occasion of the above challenge, the olive oil standardization company "HELLENIC SELECT OILS S.A." in collaboration with the Department of Chemistry of the National University of Athens (Prof. A. Gkimisis), the Department of Agriculture - Kalamata Olive Oil Tasting Laboratory of the National University of Athens (Prof. V. Dimopoulos) and the company COM2S submitted a proposal for the "Research Excellence Partnerships" program and were approved for the project "Extra Virgin Olive Oil Tasting Identity Algorithm" - "EVOO SIA". The object of the Project is the design of the "Tasting Identity" of a corporate or private label, which will be based on the possibilities of achieving tasting objectives based on the available raw material. Each raw material will be evaluated for the chemical parameters that affect the taste with innovative and direct analysis methods, while for the organoleptic characteristics by the company's internal tasting team that will be trained as part of this project. The combination of the various raw materials to achieve a stable and specific "Taste Identity" will be based on a specific algorithm, for the creation of which additional data will have contributed after research on consumer preferences.

The conditions that are formed in the international market for products (including olive oil and table olives), lead to the one-way path of product differentiation based on some special characteristics that can give them additional value, in relation to their competing products. One of the characteristics that can be exploited is their antioxidant power, since it is a variable quantity and depends on many factors that are susceptible to interventions both during cultivation and during the processing of the products. We try to highlight this feature with the ANTIOXCERT standard, with which we certify the antioxidant power of certain products, based on the quantification in each batch of the content of the main compounds to which the antioxidant power of the products in question is due. All products certified with the ANTIOXCERT standard are marked with a common mark, hoping to create a dietary standard, the “ANTIOX MEDERIAN” diet, which essentially differentiates the traditional Greek Mediterranean diet and creates added value in both agricultural products and in the gastronomy-tourism sector.

The hemiptera Philaenus spumarius is a small-sized “extremely polyphagous” insect with a color ranging from light brown to completely black with dark spots. The hind legs are relatively long and jumpy and bear strong spines. It lays a total of 350-400 eggs and an average of 7 on each host plant. Eggs and larvae of P. spumarius are visible on its hosts in the spring from the foam created by the larvae in which they remain until they become adults. It was identified as an enemy of alfalfa in the U.S. and Canada and was subsequently identified to infect olives, grapes, almonds and citrus fruits. It has acquired a particular danger due to being the main European vector of an emerging bacterial phytopathogen of Xylella fastidiosa that threatens different crops but mainly the cultivation of olives in Italy and Spain, where it causes the Olive Quick Decline Syndrome (OQDS). It is a disease of olive trees that causes wilting of leaves, twigs and branches, resulting in the trees no longer producing olives. The insect's large host range suggests that it has the potential to spread X. fastidiosa between multiple hosts in any environment in which the fungus and the bacterium coexist. Understanding the movement of the vector (P. spumarius) is critical for developing effective control measures against the spread of the bacterium X. fastidiosa. P. spumarius was found to be able to fly ≈ 500 m in 30 min with a maximum individual flight of 5.5 km in 5.4 h. The flight potential of females was higher in Spring and Autumn than in Summer, and that of males was higher in Autumn. Furthermore, P. spumarius was found to have a greater flight potential in the morning and evening than in the afternoon. The reduction of X. fastidiosa is achieved indirectly by reducing the population of P. spumarius. In laboratory experiments, the application of pyrethroids (deltamethrin) and neonicotinoids (acetamiprid) resulted in 100% mortality of adult P. spumarius after 2 hours, while the effectiveness of natural pyrethrins was relatively low (12.5% after 4 hours). In contrast, the application of spinosad, sulfoxaflor and kaolin had no effect on the mortality of adult P. spumarius. Also, in the context of rational management of P. spumarius, the application of the push-pull method using Anthriscus cerefolium as a ground cover plant resulted in the attraction of females and an increase in egg-laying, however, it was unsuitable for the development of larvae.

The bacterium Xylella fastidiosa is a very serious phytopathogenic quarantine organism, which to date has been reported to infect more than 450 plant species worldwide, including economically important cultivated plants, such as olive, stone fruit, grapevine, as well as many ornamental and forest plants. This pathogen establishes and multiplies in the wood vessels of plants and causes symptoms that range from invisible to complete drying of the host plant. The first recording of Xylella in Europe took place in 2013, when it was proven to cause a new disease of olive trees, described as ‘Rapid Decay Syndrome’ (Complesso del Disseccamento Rapido dell Olivo) in Italy. It was subsequently detected in other European countries (France, Germany, Spain, Portugal), while to date it has not been detected in our country. This pathogenic bacterium can enter an area with infected plants and insect vectors. Preventing the pathogen from entering new areas is the main measure to avoid its attacks, and systematic and harmonized relevant diagnostic tests are carried out in all EU countries, which mainly aim to ensure the movement of plant material free from this bacterium and to detect any initial attacks in uninfected areas as quickly as possible. The Bacteriology Laboratory of the Benakeio Phytopathological Institute (EB-MFI) performs diagnostic tests for the Xylella bacterium on samples taken on purpose by: i) the Services of the Ministry of Rural Development & Food (MARD) in the context of the Country's Crop Survey Program and the Phytosanitary Control of Plants for Import, Export or Movement, and ii) by the Services of the MARD, producers and other citizens, in the context of current phytopathological work. These tests are based on validated; accredited methods and their results are communicated to the MARD and the EU. As international experience and scientific research in the field of diagnosis and control indicates that a collective effort is required to prevent and treat the Xylella bacterium, the EB-MPI participates in national and European research programs to optimize diagnostic protocols and the use of indicator plants for the early detection of any presence of this very destructive phytopathogenic bacterium in uncontaminated high-risk areas.

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Recent research shows that olive oil consumption reduces the risk of cancer by 31%. Of particular importance for our country is the role of nutrition - in general and olive oil in particular - as a risk factor or protective factor for cancer. The role of the Mediterranean diet has emerged as important, since a meta-analysis of 21 prospective studies (1,368,736 individuals) and 12 case-control studies (62,725 individuals) demonstrated that higher adherence to the Mediterranean diet is associated with a significant reduction in the risk of mortality/incidence of cancer overall, colorectal, prostate, and esophageal/pharyngeal cancer, while subsequent meta-analyses confirmed the associations, extending them to breast, liver, head and neck, and stomach cancer. The protective role of olive oil as a component of the Mediterranean diet is noteworthy, given that a meta-analysis by the scientific team of the professor at the Medical School of the National and Kapodistrian University of Athens, Theodora Psaltopoulou, has already reported a protective effect on the risk of cancer in general, as well as on cancers of the breast and digestive system. A recent meta-analysis by the same research team with 45 studies showed that higher consumption of olive oil was associated with a 31% lower probability of any cancer, and particularly a lower probability of breast, gastrointestinal and urinary system cancers. Theodora Psaltopoulou is an Internist, Professor of Epidemiology - Preventive Medicine, at the Therapeutic Clinic, Medical School, of the National and Kapodistrian University of Athens (NKUA).

The present study investigated the effects of a nutritional supplement derived from high-phenolic Kalamon cultivar table olives from the Sparti region of Greece on lipid parameters in individuals with mild dyslipidemia. The supplement, which corresponds to the consumption of five table olives daily, was produced through a process involving the removal of olive oil, the extraction of tyrosol, hydroxytyrosol and lactic acid, and the removal of water and salt. In a 30-day clinical analysis, volunteers with mild dyslipidemia were enrolled and instructed to take two capsules daily, while maintaining a healthy lifestyle and diet. The results revealed significant reductions in total cholesterol (4.16%) and low-density lipoprotein (LDL) cholesterol (5.67%) levels following supplementation. Although the triglyceride levels exhibited a modest reduction, the difference in these levels did not reach statistical significance. High density lipoprotein cholesterol levels were not affected throughout the study period. The individualized responses to supplementation were observed in all lipid parameters, with varying ranges in initial and final measurements among the participants. These findings suggest that the nutritional supplement may have beneficial effects on reducing total cholesterol and LDL cholesterol levels, highlighting the potential health benefits of the phenolic compounds found in table olives, particularly hydroxytyrosol and tyrosol, related to cardiovascular well-being and metabolic health. However, further research is required to confirm these results and investigate the underlying mechanisms.

As a chef, I’m facing a significant challenge: allergies. We have never seen so many restrictions, which can limit our creativity in the kitchen. Let’s imagine we have two groups: Unit A - people with allergies, and Unit B - people without allergies. In the past, these figures were closely aligned, with only a few exceptions. Today, they are becoming more separated, with a few points of connection remaining. Mathematically analyzing this problem, I’ve discovered that olive oil is one of the few ingredients that can unite everyone. It is a fundamental nutrition source, free of side effects, and offers numerous health benefits. As a chef, I need to be better informed about the primary ingredients we use because food is medicine - something we consume daily. In today’s society, driven by consumers and easy accessibility to food, it’s more important than ever to be conscious of what we eat and where our products come from. As Jean Anthelme Brillat-Savarin wrote in The Physiology of Taste, "Gastronomy is political economy." When searching for fresher, higher-quality products, technology can be a helpful tool. When products originate from afar, freezing can be a viable solution - and, if done correctly, a blessing. This approach should apply to olive oil too. A recent study revealed that eight of the top ten olive oils in the world are Greek. Greece is geographically blessed with a territory that produces remarkable olive oil flavors, which are still crafted with care, based on traditional methods. Many consumers in the United States are eager to access premium-quality products, especially when it comes to olive oil. It’s clear that high-quality olive oil with a high phenolic content has a promising future in the American market. The same could be true for frozen olive oil. As chefs, we understand that to maintain healthy customers, we must control portion sizes and enhance flavors using premium ingredients, knowledge, and skill.