The Greek olive producer who has been honored with 400 international awards for quality and innovation in an interview with the Athens-Macedonian News Agency (ANA) unveiled the small and big secrets of his success.
Speaking about Greek olive production two and a half years ago, he had noted that it was a “marathon”. At that time he was awarded 100 international awards.
Today, 300 awards later, George Sakellaropoulos, owner of the homonymous olive groves at the foot of Taygetos and Parnon mountain range, proves that he is now an olympian-marathon runner, with a record performance that can hardly be achieved by any other olive oil producer on the planet (his own points contributed 28% of the 14,727 points that Greece acquired, winning this year first place in the world in the basic category of high gastronomic flavored olive oils).
Behind these awards, the distinctions, the research projects that start from the National and Kapodistrian University of Athens and then reach Yale and Harvard, of the special olive oil that presents an impressive content of 550 mg / Kg of oleocanthal (polyphenol), the extensive use of oil products in health beneficial preparations, creams and cosmetics, there are 30 years of persistent, organized, methodical efforts made by the Lacedaemonian olive oil producer-phenomenon to change the world map of olive oil in favor of the Greek national product, with his “tools” being the big demands of today’s business: quality and innovation.
In his interview with ANA, Sakellaropoulos reveals both small and big secrets of success, and that the most recent of those who “run” in his marathon are olives in the form of powder in a capsule in order to lower cholesterol. The most significant is that in 16,584 olive oils, from 2105 companies in 37 countries of the world, the organic Agourelaio olive oil from his olive groves is in the TOP 10 best olive oils of Koroneiki variety in the world for 2021. And the most remarkable is that 1000 firefighters from 44 US fire stations now know the Mediterranean diet and enjoy the Sakellaropoulos olive oil.
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