- Online briefing targeting olive growers, mills, and producers
- Focus on preventing mineral oil contamination from mishandling
- Key experts explain risks, testing, and industry consequences
- Strong links to Crete’s tourism image and culinary reputation
- Part of the Crete Gastronomic Region 2026 initiatives
Crete is preparing for its big gastronomic year in 2026, and nothing kills a culinary reputation faster than whispers of contaminated olive oil. Visitors come expecting the island’s holy trinity—sun, sea, and olive oil so pure it practically glows. One tainted batch, and suddenly the travel blogs start asking uncomfortable questions.
That is why the Geotechnical Chamber of Greece (Crete branch) is hosting a crucial online event on Tuesday, December 2 at 17:30, tackling the quiet threat to the industry: contamination from mineral oils caused by sloppy or outdated practices.
Because if the locals do not handle their olive oil with care, the tourists will absolutely notice—and Tripadvisor will not forgive.
What the Experts Will Cover
The event begins at 17:30, and the science starts rolling at 18:00, when chemist Nikos Koutsoukos explains how mineral oils sneak into olive oil through everyday mistakes—poor machine maintenance, careless transport, or inappropriate lubricants.
Then comes the heavyweight discussion from 18:45 to 20:00, featuring Koutsoukos and Eleni Bampopoulou of ELGO “Dimitra”. They will dissect:
- How contamination happens
- How it affects aroma, flavor, and chemical profile
- How quickly one quality incident can damage a region’s reputation
- And why a single bad batch can travel internationally faster than a Ryanair flight
Crete has spent decades building a name for honest, high-quality olive oil. Rural tourism depends on it—olive mill tours, tasting rooms, farm-to-table restaurants, and even luxury hotels selling “Cretan olive oil experiences” thrive on that trust.
If contamination becomes a trend, visitors will not just complain—they will choose another island. Santorini will be thrilled. We will not.
So the island takes this seriously. This event is not just for farmers. It is for the entire tourism chain, from small tavernas in the mountains to boutique resorts promoting Cretan gastronomy.
The event is free to attend via Zoom: (link)
Part of Crete Gastronomic Region 2026, the session aims to ensure that the island welcomes guests with confidence—and olive oil worth the plane ticket.
