Programme 2022
20 Aug20:00 / Kera village
Olive oil tasting Workshop
1st Part – Open discussion | Best practices from Collection to the shelf or our table
In this first part of the workship, which will be open to the audience, the current status will be discussed as well as the most common mistakes that happen and how these can be corrected. Also, the organoleptic evaluation will be addressed and how negative organoleptic qualities are created. The agenda also includes international guidance, the categories and the quality criteria, standardization, as well as the house storage of extra virgin olive oil and also the need of tasting venues.
2nd part – Closed discussion | Organoleptic evaluation of Virgin Olive Oils and tasting harmony of extra virgin olive oil and food
In this second part of the workshop, the evalutation of organoleptic method will be presented and the attendees will try samples with deficiencies and extra virgin olive oils of local varieties as well as from other places of Greece. Also, attendees will try indicatively samples of other varieties.
RIght after that, the matching of extra virgin olive oil and food will be discussed and attendees will have the opportunity to taste representative local dishes with different olive oil samples.
APPLICATION SUBMISSION DEADLINE FOR THE CLOSED DISCUSSION: 14 AUGUST 2021
APPLICATIONS: https://giortesrokkas.gr/diloseis-symmetochon/
BIOGRAPHY
IOANNIS KARVELAS
Ioannis Karvelas is the CEO of PARATUS Europe Ltd.
He is Pro Olive Oil Expert certified, basic instructor of the certified education programs for extra virgin olive oil of PARATUS Europe and the SEVITEL Olive Oil Academy. Also, he is a keynote speaker in a variety of conferences for the application of best practices in olive oil harvesting, production, storage and sales of extra virgin olive oil.
He supports the industry companies, both in the application of best practices of the national olive oil council and the requirements of international Standards in all stages, and in the creation of visitable places and presentations, as well as in communication, exhibitions and exports.
He has successfully organized olice oil tatings for magazines and companies, while he has also worked for the tasting harmony between extra virgin olive oil and food, training lots of industry professionals and assisting marketing and exports departments of many companies.
He is the instructor regarding extra virgin olive oil issues at the “Tourism School of Kalamata” and the “On Tour Tourism Schools” of Insete, and a constant collaborator of “New agriculture for the New generation” where he trains new standardizers.
He writes articles on extra virgin olive oil issues for newspapers and gastronomy magazins, while he has also been a judge in contests of the industry.
He is also an experiences consultant in the application of ISO 9001, ISO 22000 (HACCP), ISO 14001m ISO 27001, ISO 45001, GDPR etc, and he uses that experience as an instructor of certified educational programs in the above mentioned management systems in Greece and Cyprus.
He is a member of scientific unions, handbook writer, organizer and keynote speaker of Conferences and article writer.
Instructions
Rokka and Kera villages are located in the northwest of the Prefecture of Chania, in the Municipality of Kissamos, 12 km from Kissamos, 39 km from Chania and 55 km from Chania airport. Following the E65 National Road from Chania to Kissamos, and turning to the Nopigia to Kera – Rokka hub, you will not have difficulty finding us. Rokka’s Square is located in the center of the village, right next to the main street from which you will come.