The nutritional value of table olives and the importance of traditional processing methods were highlighted by the Dean of Perrotis College of the American Farm School, Dr. Kiki Zinoviadou, during her participation in the 3rd International ELIA Lesvos Confest, held in Mytilene at the end of May.

The conference brought together scientists, producers, and industry experts from Greece and abroad, focusing on topics related to olives, olive oil, nutrition, sustainability, and innovation in the agri-food sector.

Dr. Zinoviadou delivered a presentation titled “Table Olives: An Unknown Treasure”, presenting recent scientific findings on the nutritional characteristics of table olives. As she noted, “I spoke about the nutritional value of table olives and how it is affected by different processing methods, aiming to highlight the importance of the Greek processing approach based on natural fermentation.”

Her presentation emphasized the benefits of natural fermentation, a process that has long been a defining characteristic of Greek table olive production and contributes to preserving valuable nutritional and organoleptic properties. At the same time, the discussion underlined the need for further promotion and utilization of a product that is closely connected to the Mediterranean diet and Greece’s agri-food heritage.