LifeClass#1 : Extra Virgin Olive Oil for our health & diet
Olive oil has been the central food in Mediterranean nutrition that has stood the test of time as the healthiest nutrition paradigm. For the last fifty years, a lot of scientific evidence has accumulated pointing to a plethora of direct and indirect health benefits of olive oil.
These benefits of course, begin at the field. Regenerative farming impacts not only the quality of the olive oil but also the planet.
But in the end our taste pallet has the final say!
In this Life Class learn how Extra Virgin Olive Oil is produced, why you should include it in your diet, which are the health benefits of high phenolic EVOO and of course, how to use it in gastronomy.
06/02 – 19:00 (GMT+2)
Creating a regenerative product
By Frangiskos Karelas
Creator of eumelia
about the class:
- From political diplomacy to rural diplomacy
- Creating a regenerative farm
- The best certification is “you”
- Talking olive oil
20/02 – 19:00 (GMT+2)
The science-based evidence of a health(y) EVOOlution
By Tassos C. Kyriakides
Faculty, Yale School of Public Health
Co-Founder of Institute for Olive Science & Health (in development)
About the class:
- The olive oil in the Mediterranean Diet
- Direct and indirect health benefits of the EVOO consumption
06/03 – 19:00 (GMT+2)
By Aimilia Rigakou
Chemist-PhD candidate Department of Pharmacy, NKUOA
About the class:
- Dioscorides’ (ancient Greek Doctor) observation about olive oil’s properties
- Biological activities of olive oil phenols and clinical trials consuming Phenolic EVOO
- Phenolic EVOO: From production to certification
- Elenolide: A new constituent of EVOO
20/03 – 19:00 (GMT+2)
The use of olive oil in gastronomy
By Vassilis Alexiou
Chef de Cuisine & owner of “Philia” restaurant
About the class:
- Extra Virgin Olive oil as a substance
- It’s use as a flavoring agent
- A new approach to evoo selection
- EVOO & food pairing
Frangiskos Karelas, MA in International Relations & Crisis Management (SAIS) Johns Hopkins University, Head of Office of MEP and Chairman of the Transportation & Regional Policy Committee of the European Parliament. Project Manager for Development Projects in NGO’s at the Council of Europe & UNHCR. Founding member of the Greek Ecotourism Society & Greek Multifunctional Farms Association. Founder & creator of eumelia Organic Agrotourism Farm.
Tassos C. Kyriakides, born and raised on the island of Cyprus, completed his B.Sc. (Biochemistry) as a Fulbright Scholar at UCLA (1993) and continued to receive his Ph.D. at the Yale School of Public Health (Epidemiology of Infectious Disease; 1999).
He is faculty at the Yale Center for Analytical Sciences (Yale School of Public Health) and Director at the Department of Veterans’ Affairs Cooperative Studies Program (VACSPCC-West Haven, CT) where he has worked the last 20+ years on pivotal clinical trials.
Even though his primary research focus is in infectious diseases, Tassos has a keen interest in the history of medicine, and social determinants of health. His love for the examination of Greek/Mediterranean nutrition has inspired him to study its main pillar: Olive Oil. Tassos is a certified Olive Oil Sommelier and has given numerous olive oil presentations and tastings. His passion for the Olive Oil lead to the development of the “Yale Olive Sciences and Health Institute” (YOSHI).
Aimilia Rigakou comes from an olive oil producer’s family. She grew up in the olive groves of Laconia and left her birth town to study Chemistry in Athens at the National and Kapodistrian University.
Aimilia continued her studies in “Production and Quality Control of Bioactive natural products” where she focused in olive oil in her thesis “Elenolide – Oleomissional: Isolation and their quantification in olive oil”. Now she is a PhD candidate in the faculty of Pharmacy of the National and Kapodistrian University of Athens and her main focus is NMR analysis of olive oil, an activity taking place in the laboratory of Dr. P. Magiatis. During her thesis, she obtained insight on several related topics, including the natural products’ isolation and identification, particularly in the constituents of olive oil and olive fruit using chromatography (LC, GC, HPLC) and spectroscopy (NMR).
Once his degree in Mathematical studies was completed, Vassilis Alexiou followed his passion for gastronomy. In close contact with fishermen, farmers, viticulturists and wine makers he immersed himself in cooking with quality natural produce. Additionally, he has a training from INRA (Institute National de la Recherche Agronomique) and CREA (Culinary Research and Education Academy) in Food Technology to develop new cooking techniques.
From the Island of Santorini as a co-owner of “Gourmet flagship” restaurant, Vassilis is then established in Paris where he and his life partner found “Wander by Paris” a company that runs the “Olivier” restaurant, imports and distributes fine natural wines and Extra Virgin Olive Oil from Greece to gourmet Parisian restaurants.
The last three years, Vassilis is active in his birthplace Samos Island in Greece, where he runs the restaurant “Philia” and the winery “Wander by Samos”. Dedicated to Greek Extra Virgin Olive Oil, Vassilis is still promoting olive oil to Parisian restaurants, introducing his philosophy about using evoo in gastronomy.
t: +30 6947 151 400
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