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Category: Conferences & Classes
Dr. Antonia Trichopoulou holding up pasta she made at a pasta making workshop

Why does olive oil help combat climate change? How can soil affect human well-being? What does marketing have to do with public health? These were just a few of the many questions considered by almost 100 participants from 15 countries at the 6th International Yale Symposium on Olive Oil and Health in Heraklion, Crete, Greece at the beginning of December.

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Cretan Lifestyle Conference participants entering a winery, with olive groves and hills in the background

Focused on the Mediterranean Tradition and its Modern Applications, the 3rd Cretan Lifestyle Conference gathered more than 75 researchers, students, and professionals from 12 countries and six continents to examine the health benefits of a traditional Greek diet and lifestyle. This multi-generational experiential event connected individuals aged 20 to 89.

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panel members sitting below a large screen displaying the conference and Olive Center names and logos

Considering human responses to the growing threat of climate change, the International Olive Sustainability Conference drew more than 200 researchers, farmers, and olive sector professionals from over 15 countries. The conference was co-hosted by the University of California Davis Olive Center and the Culinary Institute of America from September 3-5, 2024.

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Scroll down below the article introductions to find lists of Selected Future Events and Selected Past Events, with links to more information about each one.

Please email This email address is being protected from spambots. You need JavaScript enabled to view it. if you have a conference, exposition, meeting, class, or seminar to announce that meets the following criteria:

  • takes place in or includes English
  • addresses an international audience 
  • features extra virgin olive oil and/or the Mediterranean diet

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Category: Conferences & Classes
a group of visitors inside an olive oil museum

The 2nd International ELIA Lesvos Confest (an olive conference and festival) took place at the Vrana Olive Press Museum on the island of Lesvos in Greece May 23-26. Local olive farmers joined eminent scientists, olive oil and tourism experts, and chefs to examine olive oil in terms of health, tourism, tradition, marketing, sustainability, and gastronomy.  

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people sitting at a long table outdoors, happily conversing, with food in front of them

During the 2nd annual Cretan Lifestyle Conference in Rethymno, Crete, Greece, over 150 researchers and professionals gathered to discuss and experience one of the world’s healthiest lifestyles. Participants from 16 countries traveled to the birthplace of the Mediterranean diet for five days of stimulating presentations, Cretan cuisine, and exploration.  

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a panel of speakers on a stage, one standing at a podium, the others sitting in front of a screen that says "Planeterranean Project"

Have you ever wondered how you can enjoy the flavor and health benefits of the Mediterranean diet if you don’t live in the Mediterranean region and can’t get many Mediterranean products where you live? Scientists have not forgotten you. They have come up with an answer in the form of a “Planeterranean Diet” that adopts key concepts from the famous Med diet.

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costumed professional dancers and conference participants dancing together at AgrecoFarms

An experiential conference titled Cretan Lifestyle: Mediterranean Tradition & Modern Applications assembled some of the world’s top thought leaders in the fields of nutrition, epidemiology, public health, and Cretan culture at Grecotel Resorts in Rethymno, Crete November 7-11, attracting students, researchers, clinicians, and food sector professionals.

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a group of smiling people posing in a restaurant

On World Olive Day, two dozen olive oil enthusiasts gathered at Avli Restaurant in Rethymno, Crete for a day-long olive oil tasting and food pairing workshop. Led by an olive oil tasting expert trained in Spain and an award-winning Greek chef, this diverse group came together to explore the flavors and aromas of a key element of the Mediterranean diet.

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The wine cellar at Agreco Farm

The Hellenic Center for Excellence in Health & Wellness is organizing a conference at Creta Palace Resort in Crete November 7-11 titled “Cretan Lifestyle: Mediterranean Tradition & Modern Applications.” Young investigators and professionals are invited to submit abstracts for poster presentations, and local producers are welcome to propose contributions.

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Katerina Bougatsou next to Stalia olive oil bottles at the Food Expo

At the first face-to-face Food Expo in Athens since 2019, company representatives confronted an unusual situation. Mingling in crowds larger than many had seen in the two years of the COVID-19 pandemic, food industry professionals were glad to present new products, initiatives, and innovations, but concerned about the effects of new and ongoing challenges.

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Mr. Alexandros Georgiadis presenting an award to Dr. Antonia Trichopoulou

The Greek olive sector has been combining tradition with innovation for years. Education on the latest developments has increased alongside investments in cutting-edge technology. This progress was clear at the 2nd International Olive Center Conference on the “Olive Sector: Pursuing Innovation, Exploring Trends” at Perrotis College in Thessaloniki, Greece.

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A photo outside the IOC headquarters, the IOC logo, and text about the seminar topic and date

The International Olive Council (IOC) welcomes everyone interested in olive oil to an online seminar focused on The Future of the Olive Oil Sector. This videoconference will take place on November 26, 2020, the first anniversary of the creation of World Olive Day by UNESCO, with simultaneous interpretation into Arabic, English, French, Italian, and Spanish.

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An agronomist talking to a group next to an olive grove near Delphi

In Delphi, the ancient Greeks’ center of the world, more than 100 experts, professionals, and enthusiasts from seven countries gathered at the 2nd International Yale Symposium on Olive Oil and Health to discuss a liquid gold and a solid treasure that have been central to Greek civilization since the time of the Delphic oracle: olive oil and olives. 

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a monumental olive tree in a nicely landscaped area, with the sunset behind it

The 2nd International Yale Symposium on Olive Oil and Health will take place at the European Cultural Center of Delphi, Greece, December 1-4, 2019. Olive oil experts, scientists, nutritionists, marketers, farmers, entrepreneurs, international dignitaries, and chefs from Greece, Italy, Spain, USA, UK, Japan, and Brazil will present the latest developments.

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several blue olive oil tasting glasses next to each other

From November 4 to 8, 2019, the Olive Oil Academy is offering an olive oil sommelier course at Pienza Val d’Orcia, Siena, in Tuscany, Italy. This is a course for food lovers, gourmets, food enthusiasts, and professionals who want to deepen their knowledge of the whole production and commercial process of olive oil “from the earth to the plate.”

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Participants and leaders at the olive oil tasting seminar in Rethymno

What do you need to know about extra virgin olive oil (EVOO)? That depends. Most people shopping for an EVOO to use at home can taste the oil to see if they like it, consider its best-buy date, classification, and origin, then choose a dark glass bottle or tin they’ll use within 3 months. But professionals who work with EVOOs can benefit from knowing more.

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A view of the Greece section of SIAL Paris, looking down the aisle, with booths on either side

For five days last month, 90 Greek companies exhibited their olive oil at what may be the world's largest food exhibition, SIAL Paris. Among 7,200 exhibitors, Greek extra virgin olive oils attracted the attention of many of the 310,000 professionals attending the exhibition. Greek olive oil company representatives discussed the expo with Greek Liquid Gold.

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the Pellas Nature stand at the Food Expo in 2017, with Ioanna Diamanti and many small and medium sized bottles of infused olive oil

The annual Food Expo in Athens gathers hundreds of superb Greek extra virgin olive oils (and many other products) under one roof. It is a convenient place for food and beverage businesspeople to taste products and meet with company representatives. It also offers an opportunity to catch up on stories and news from olive oil companies from all over Greece.

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Irini Kokolaki and her classmates in an olive mill or museum in Jaen, Spain

Last September, Irini Kokolaki studied Spanish at the University of Jaen for five hours a day. She learned a new language so she could attend a three-month course for certification as an “expert in virgin olive oil tasting,” the world’s only expert level university course focused on sensory analysis that is supported by the International Olive Council.

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Eleftheria Germanaki speaking at the seminar

At a recent seminar in Rethymno, Crete, olive oil tasting panel supervisor and international judge Eleftheria Germanaki discussed Greek successes in olive oil competitions. Agronomist and scientific consultant Ioannis Metzidakis emphasized the importance of accurate knowledge. And award winning Cretan olive oil producers considered their accomplishments.

  1. Olive Oil Evaluation Course in Spain, March 19-23, 2018
  2. 2nd Gourmet Olive and Delicacies Exhibition, Thessaloniki

Selected Future Events

Selected Past Events