Με ώριμη σκέψη στο ελαιόλαδο
In 2017, two friends with careers in communications and public relations left Spain behind and invested €7 million in what would become the largest single olive grove in Sicily — 1,150 acres of volcanic Etna soil, five varieties, 46,000 trees. Sergio Sensat and Paolo Miceli knew the olive oil world well enough to know the […]
Με πιστοποίηση ευζωίας ο Νικόλας Πιτταράς
Nikolaos Pittaras starts his working day at 11pm. By the time most people are having breakfast, he has already milked 180 cows, completed the cheesemaking, and put the wheels into the press. His Naxos dairy produces 200 tonnes of cheese a year — including PDO Graviera Naxou aged well beyond the minimum requirement — employs […]
Des panneaux semi-transparents pour l’ Agrivoltaisme
What if the glass roof of a greenhouse could simultaneously grow better crops and generate clean electricity? That is the promise of Brite Solar, a Thessaloniki-based company whose semi-transparent agrivoltaic panels use a nano-coating to convert otherwise wasted ultraviolet light into the red spectrum that plants use most efficiently for photosynthesis — boosting photosynthetic rates […]
Ποιότητα ή εγκατάλειψη: δύο οι επιλογές για τον μικρό ελαιοπαραγωγό
Olive oil represents just 2% of global edible fat consumption — which means 98% of the market is still to be won. Few people are better placed to map that opportunity, and its obstacles, than José María Penco, director of the Association of Olive-Growing Municipalities of Spain (AEMO) and one of the sector’s most respected […]
Ρεύμα από απόβλητα ελαιοτριβείου
Every year, Greek olive mills produce hundreds of thousands of tonnes of olive mill wastewater — a toxic byproduct in Mediterranean olive oil farming. Most of it ends up in streams, rivers, and groundwater. Now, a small group of producers in northern Greece is pioneering a different path: feeding that waste into biogas plants, generating […]
Ένα φυσικό υλικό που χαρίζει απόλαυση είναι το ελαιόλαδο
Greece is quietly becoming a serious player in premium olive oil — but does the world know it yet? Alexandra Kicenik Devarenne, California-based olive oil judge and quality consultant with two decades of international competition experience, offers a frank and nuanced assessment: Greek olive oil has undergone a genuine quality revolution, authentic producer stories matter […]
Η τέχνη συναντά τη ζωή
On a 120-metre wall along Athens’ industrial Piraeus Avenue, artist Stelios Faitakis painted the entire history of the olive tree — from Olympic crowns and the contest between Athena and Poseidon, to elderly farmers pausing for a meal, to workers inside a traditional press. Created in 2003 for ELAIS using the visual language of Byzantine […]
Κώστας Καραντινινής: Ολιγοπωλιακές συνθήκες φρενάρουν την ανάπτυξη της ελληνικής γεωργίας
Small-scale farming is not Greece’s weakness — it’s its greatest untapped asset. In this interview, agricultural economist Kostas Karantininis argues that what holds Greek agriculture back is not the size of its farms but the oligopolistic distortions along the supply chain that inflate costs and erase producer margins. From olive oil to feta, he makes […]
Η Τήνος στο ποτήρι – Οινοποιείο Βαπτιστής
On the Aegean island of Tinos, a low-lying sea mist known as antara drifts through the vineyards each winter, carrying salt and moisture that leave an unmistakable mark on the wines. It’s this hyperlocal phenomenon that Yiannis Moraitis, founder of Vaptistis winery in Steni, has bottled — literally — in his Assyrtiko of the same […]
Κώστας Σταμούλης: Το στοίχημα της σύγχρονης γεωργίας
Can the world feed itself in 2050? Kostas Stamoulis, Director of the Economic and Social Development Division at the UN’s Food and Agriculture Organization, believes the answer is yes — but only if agricultural know-how already within reach actually reaches the farmers who need it most. In this interview, the veteran FAO official with 28 […]