The rising trend of the Olive Oil Bar & Food Pairing was addressed through a tasting and a discussion on modern diet by Aris Kefalogiannis’ new project titled CREAT the Foodies Island, with its masterclass.
The company’s goal is a better world, where the authentic Cretan way of life — its gastronomy, the island’s traditional products, as well as its overall balance — is recognized as a global cultural asset. A model that, as its founder argues, responds to the modern need for well-being and the planet’s parallel need for environmental sustainability. Ιts mission is to internationally promote the Cretan diet as a joyful, happy, balanced, healthy, and environmentally sustainable way of life — better for us and for the planet.
At the core of its philosophy lies a passion for life, flavour, and innovation, while highlighting care, hospitality, confidence, and authenticity as core values. Central pillars of its approach remain sustainability, “democracy” in ease of adoption, and health. Currently, the company offers four product categories: Crunch, Dress/Glaze/Sauce, Mist, and Ready-to-Eat.
During the masterclass, an original olive oil tasting took place, focusing on identifying its quality characteristics and how these are transformed to highlight and enhance the gastronomic character of each dish. Participants first tasted olive oil with fish and Louza (traditional cured meat), while the next stage involved tasting chocolate with and without olive oil. The way the foods changed and impressed the audience became a topic of discussion, and modern uses of olive oil in the kitchen for flavorful and nutritious cuisine were also commented on. Both olive oil and sourdough rusks, after all, are ancient, traditional foods that fully meet current culinary and dietary trends.
The masterclass did not end with the tasting, as attendees wanted to learn more from the experts — for example, why it is important to store olive oil in dark glass packaging, what the expiration date is, and how olive oil is protected from oxidation before bottling.
The presence of CREAT the Foodies Island at the Athens Gastronomic Forum 2026 holds particular value, as it showcased a Greek project with a clear international orientation, treating the Cretan diet as cultural capital and as a response to modern needs for health, balance, and sustainable consumption. Through the masterclass, olive oil was presented as a modern culinary tool, while practical issues of quality, storage, and protection from oxidation were also raised, reinforcing the educational and applied character of the event.
