Mapping the quality characteristics of olive oil of different geographical areas

Thematic objective: A.2 Support to education, research, technological development and innovation
Priority: Priority A.2.1 Support technological transfer and commercialisation of research results, strengthening the linkages between research, industry and other private sector actors
Brief description of the project: Study of characterization of olive oil quality profile of different areas of the Mediterranean basin. Olive oil composition is influenced by several factors. Estimation of physiological, soil, environmental and microlimate factors in order to create maps of olive oil quality characteristics of specific areas.
Main objectives – issues to be addressed: The main object is to create a map of the olive oil characteristics (physicochemicals and organoleptic). In order to achieve the object we have to define a specific sampling plan for olives and olive oil during the olive harvest season. Based on this plan, a large number of samples of olives and olive oil will be tested in laboratory. The same procedure should be repeated for three consecutive years.
Expected results: The results of the study can help agriculturists to improve the quality characteristics of the produced olive oil by improving cultivation practices. At the same time, they will help small-mediun enterprises improve olive oil blends according to the market they are targeting. Ultimately, the competitiveness of olive oil bottlers will be enhanced.
Partners already involved: SYMEPOP (Association for Messinian products of origin designation. (Non profit organization)
Partners searched: Agricultural cooperatives, entrepreneurs interested in the subject, research laboratories, universities.
Total estimated budget: 1.200.000 €
First name: Thanasis
Last name: Kiriazopopoulos
Name of the organisation: SYMEPOP
Type of organisation: Federation/association
City: Kalamata
Country: Greece
Email: akir@anelixi.net.gr
Phone number: 00306985036531
Skype contact:
Website: