On Tuesday, December 2, the Geotechnical Chamber of Greece (Crete Branch) will hold an online seminar that may not sound glamorous at first glance. Still, it cuts straight to the heart of everything Crete stands for: quality, authenticity, and credibility. The theme — “Contamination of Olive Oil by Mineral Oils Through Incorrect Practices” — is the kind of uncomfortable topic nobody enjoys confronting, yet one that becomes unavoidable when your island’s global reputation relies heavily on the integrity of its food.
Because in Crete, olive oil is not just a product that fills bottles and shelves. It is the backbone of gastronomy, the quiet ambassador of hospitality, and one of the few ingredients that every visitor expects to taste in its purest, most honest form. The moment the word “contamination” enters the conversation, the issue ceases to be technical and becomes existential.
The seminar aims to explain how these contaminations occur, what causes them, and how they degrade olive oil quality — but anyone in tourism already knows why this matters. The truth is simple: the hospitality industry survives on trust, and culinary trust collapses instantly when purity is compromised.
What the Seminar Covers
The event will open at 17:30, followed by a presentation by Nikos Koutsoukos, chemist and president of the Kalamata Olive & Olive Oil School, who will detail how incorrect handling, storage, and agricultural practices can introduce mineral oils into olive oil.
Afterwards, a deeper discussion (18:45–20:00) led by Koutsoukos and Eleni Bampopoulou, agronomist and head of the Olive Oil Sensory Evaluation Group at the Institute of Olive, Subtropical Plants and Viticulture, will navigate the broader question: how do these impurities affect quality, classification, and — crucially — marketability?
It is here that the consequences stretch far beyond agriculture and into the entire tourism ecosystem.
Why This Matters for Tourism and Hospitality
Crete sells an entire identity built on food. Guests arrive expecting real olive oil — the fragrant, peppery, liquid gold poured over salads, drizzled on dakos, cooked into everything from snails to lamb. Restaurants advertise it. Hotels brag about it. Agro-tourism depends on it. Exporters rely on its prestige. Cooking classes cannot function without it.
A contamination scandal, even a small one, does not stay confined to the bottling plant. It spills into tavernas, tasting rooms, hotel kitchens, and ultimately into the experiences of travelers who carry those impressions home and share them on the internet.
Tourists can forgive a slow taxi, a long queue, or a rainy day. But a plate of food compromised by poor-quality olive oil? Never.
The long-term damage would be enormous:
- Loss of trust in local gastronomy, which is Crete’s most powerful competitive advantage.
- Negative reviews, which spread faster than any marketing campaign, can repair.
- Pressure on hotels and restaurants to source alternative oils is raising costs.
- Damage to the “Cretan Diet” brand, which tourism relies on heavily.
- Reduced demand in agro-tourism, including olive mill tours, tastings, and workshops.
- Impact on exports, which in turn affects the island’s economy and reputation.
In hospitality, the olive oil bottle is not just an ingredient — it is a signature. It tells the visitor: You are in Crete, and we take pride in what you are about to taste. The moment that the signature becomes unreliable, the entire chain weakens.
A Proactive Approach, Not an Alarm Bell
To the region’s credit, the webinar is part of the “Crete: Gastronomic Region 2026” program — a clear sign that authorities prefer addressing dangers before they become disasters. Educating producers is the first step toward protecting the island’s place in global culinary tourism.
Quality olive oil is a living product that begins in the groves but ends in hotels, restaurants, and dining tables across the world. Every drop that remains pure strengthens Crete’s reputation. Every compromised drop threatens it.
This seminar is not just for farmers. It is for chefs, hoteliers, restaurant owners, food producers, guides, and anyone who understands that the island’s hospitality begins with its ingredients. When olive oil is protected, the entire tourism economy is protected along with it.
