Greek officials emphasize science to boost olive oil competitiveness

At a scientific conference in Heraklion titled ‘The Science of Olive Oil – Quality, Innovation, Sustainability,’ Giannis Andrianos, the Deputy Minister of Rural Development and Food, emphasized the role of scientific research in enhancing the competitiveness and value of Greek olive oil.

Key discussions focused on using scientific documentation and certification to protect the authenticity of Greek products, particularly the Koroneiki variety, in international markets. A significant regulatory update was noted: the International Olive Council has maintained a specific minimum threshold of 800 mg/kg for monovarietal Koroneiki extra virgin olive oils, compared to the general limit of 1,000 mg/kg, while removing previous time restrictions on this exception pending further studies.

Additionally, the ministry is addressing climate change and pest management. For the first time, a multi-year procurement plan for materials to combat the olive fruit fly has been established for the 2026–2028 period to ensure better availability and emergency preparedness.

In conjunction with these strategic goals, the Region of Crete and the Hellenic Mediterranean University are organizing educational sessions across various municipalities, including Heraklion, Rethymno, and Viannos, to inform producers and processors about the quality standards of ‘Kriti’ PDO extra virgin olive oil.