SHORT CV

Kiritsakis Apostolos (Paul), Professor of Olive Oil and Other Fatty Substances, Alexander Technological Educational Institute Of Thessaloniki, Greece ,Tel.: 0030 2310836322,  Mob. 0030 6972559099  

email: Kyritsak@gmail.com

       Dr. Kiritsakis was born in the island of Crete Greece. He obtained his degree in Agriculture in Aristotle University of Thessaloniki and started working as a researcher on the subject of olive oil at the Institute of Olives in the Island of Crete, right after he concluded his military service. Shortly after, he moved to the States, where he received his Master of Science and Ph. D. degrees, from Michigan State University. Both of his dissertations dealt with oils, and more specifically with Greek olive oil. Later on, he was awarded the Fulbright Scholarship twice for research work and post doctoral studies in the States and he served three times as Chairman of the Fulbrgihters Alumni of North Greece.

     From 1981 until he retired,   served in the Department of Food Technology of the Alexander Technological Educational Institution of Thessaloniki, Greece, as a  Professor of Olive Oil and Other Fatty Substances. He served as Dean of the Departments Food Technology and Nutrition. During his professional service he has acquired important lab experience in olive oil quality analysis and has implemented various studies concerning the olive oil processing techniques and the related functional and economical aspects with the aim of improving the chemical parameters. He has also run various scientific projects on olive oil and served as an evaluator of European Projects. He worked as a scientific advisor in numerous programs held in USA, South America, Europe , Africa, Australia,  Cyprus and Greece and has trained farmers on olive oil production and quality and consumers on the nutritional value of olive oil.   

       Additionally, he has given seminars and lectures as invited speaker at several American, South American, European and Australian Universities and has participated in many scientific congresses and symposiums in all continents. He has written books on olive oil, some of which have been translated in English and Spanish and he awarded of the National Academy of Athens for his authorship. Moreover, he has published several scientific papers  and has many citations. In addition, he has been appointed as a reviewer of several scientific journals and is a member of the advisor committee of the scientific journal “GRASAS Y ACEITES”.

        He is a member of the American Oil Chemist’s Society (AOCS), of the Latin American and European Session of AOCS, of the American Chemist’s  Society (ACS), of the Institute of Food Technologists (IFT), of the Sigma Xi, The Scientific Research Society (USA), of the International Society for the Study of Fatty Acids and Lipids, of the Greek Society of Food Technologists, and of the Italian Olive Oil Academy. More particularly, he is an AOCS active member since 1976 and has participated in several Annual meetings of the Society. He serves as an Associate Editor of JAOCS . He was selected as a 2010 AOCS Fellow and he was recognized as an AOCS Fellow at the 101^st Annual meeting of the society in Phoenix Arizona  on May 18^th . This honor is a strong testament of all that Dr. Kiritsakis has done during his carrier. He organized two specific sessions on OLIVE OIL during the AOCS annual meeting in Montreal, in 2002. 

       Finally, Dr. Kiritsakis’ was one of the first Greek scientists to promote olive oil quality internationally and therefore his name is included in WHO IS WHO IN THE WORLD, as well as in the Outstanding Intellectuals Century, published by International  Biographical Centre of Cambridge England. Dr. Kiritsakis is known internationally as the Olive Oil man

OLIVE OIL ΒOOKS

  1.     Kiritsakis,A. OLIVE OIL (In Greek) (1988 1^st ed., 1989 2^nd ed.)

2.     Kiritsakis, A. OLIVE OIL Amer. Oil Chem.Soc., (In  English) (1991)

3.     Kiritsakis, A. EL ACEITE DE OLIVA (In Spanish) (1992).

4.     Kiritsakis, A.OLIVE OIL: FROM TREE TO THE TABLE (In English)   (1998)

5.     Kiritsakis, A. THE SECRETS OF OLIVE OIL ( In Greek)  ( 2002)

6.     Kiritsakis, A. OLIVE OIL-TABLE OLIVES-OLIVE PASTE (In Greek) (2007)

7.     Kiritsakis, A. and Karamesinis Kiritsakis, E. THE WONDER OF OLIVE OIL AND TABLE OLIVES -  All  about olives and olive oil and using olive oil in representative Mediterranean diet dishes ( in English) , (2017)

8.     Kiritsakis , A and Shahidi, F. (eds). OLIVES AND OLIVE OIL AS FUNCTIONAL FOODS – Bioactivity, Chemistry, and Processing  ( In   English ),( 2017)

               

PREFACES OF THE BOOK

THE WONDER OF OLIVES AND OLIVE OIL- ALL ABOUT OLIVES - OLIVE OIL AND USING OLIVE OIL IN REPRESENTATIVE MEDITERRANEAN DIET DISHES 

Walter C. Willett, M.D., Dr. P.H.

Fredrick John Stare Professor of Epidemiology and Nutrition

Harvard T.H. Chan School of Public Health, Boston Massachusetts

Professor Kiritsakis, has given us the great gift of a book about olives and olive oil, which have been the center of his life’s work.   The book takes us through the history of this remarkable food, from the hazy origins of the cultivated olive tree, to its spread around the Mediterranean region, and now around the world.  Prof Kiritsakis also describes the harvesting, processing, preservation, and use of olive oil; almost everyone will learn something practically useful from his extensive experiences.  The impressive health benefits, especially when compared with animal fats used in northern countries, of olive oil are described in detail.   Although we are still learning about the biochemical basis of the benefits, we have no doubt that they are real.

I personally, and I think the whole world of nutrition, have learned enormously from the experience of Greece that Prof Kiritsakis describes in this book.  In the 1980’s and 1990’s, dietary advice was focused on reducing all types of fat in the diet, with the belief that this would reduce risks of heart disease and cancer.  What ensued was a major increase in carbohydrate intake, and epidemics of obesity and diabetes.  However, in the mid 1900’s life expectancy in Greece was the highest in the world, and data were showing that fat intake was actually high, about 40% of calories.  Of course, this was mostly olive oil, which was subsequently shown to reduce the bad form of cholesterol and maintain the good form, and other benefits are still being discovered. More detailed studies have further confirmed the benefits of the overall Mediterranean diet; as Prof Kirtsakis mentions, many aspects of this diet contribute to excellent health, but the benefits of olive oil are at the core.  

Fortunately, dietary recommendations in the US and elsewhere are now shifting to emphasize the importance of the type of fat in a diet, not reduction of all fats.   Both health and the enjoyment of eating are benefiting.   The Greek population, which had strayed far from its healthy traditional diet toward the industrial fast food diet, is also now recognizing the cultural wisdom that had accumulated over thousands of years. 

This book ends with simple recipes describing ways to incorporate olives and olive oil into busy daily lives, written by Eleftheria Kiritsakis, the lovely wife of Prof Kiritsakis.  I’ve had the opportunity of meeting them both in their home in Thessaloniki,  and I know that you will feel the warmth of their personalities as you read this book and enjoy the dishes described by Eleftheria.

Nikos V. Skoulas,  Former Minister

of  Tourism, Founding President of “Filaios” (Friends of Olive Oil Club)

I am deeply grateful to the author Professor Apostolos Paul Kiritsakis and co-author Eleftheria Effie Karamesinis - Kiritsakis for offering me the opportunity to share some introductory comments on this remarkable book.

      Dr. Kiritsakis covers the many aspects of the influence olive oil has on our lives including our history, legends, religion, and ancient literature.  It also addresses olive oil’s cultivation, harvest techniques, processing, transportation, storage, packaging, and other factors that determine its quality.  You’ll learn how to recognize quality in olive oil by aroma, taste and color (e.g. extra virgin olive oil, virgin olive oil fine, ordinary virgin olive oil, refined olive oil, organic olive oil, etc.).  He also provides an in- depth analysis of the renowned seven-country study, a hymn to olive oil and the Cretan dietary culture. The book also offers us a substantial number of recipes employing the proper use of olive oil in cooking.While it’s true that other writers have addressed these subjects, the unique value of this book explains the characteristics of olive oil and their impact on prevention of disease in a way that is easily understood by lay people and specialists alike.

Professor Kiritsakis, for the past 45 years, has studied, researched, and taught food science and human nutrition while his key interest has been olive oil and olives. His first book “Elaiolado” (Olive Oil) received an award from the Academy of Athens. Referring to the second edition of that book in English, Dr. David Firestone of the USA Food and Drug Administration (FDA), has stated that “this book is the most comprehensive and well researched book written on the topic of olive oil”. I have learned a great deal by reading his books and articles.

The great biological, nutritional and functional value of olive oil, a natural product -the “Golden Liquid” according to Homer- has been recognized since ancient times. Hippocrates knew of the therapeutic qualities of olive oil and urged his patients to  use it. Olive oil’s role as a basic dietary requirement dates back to prehistoric times. Its uses in cooking were extended during the classical period. Olive oil was essential in cooking cereal crops, vegetables and pulses as it is today in traditional Greek cuisine, especially in the areas where olive trees are abundant.

Finally, as parting note, I remembered that, in the context of a study I conducted 25 years ago prior to setting up an olive oil processing plant, I came across a book by Dr. Andrew Weil, America’s world-renowned leader and pioneer in the field of integrative medicine, titled “Eight Weeks to Optimum Health”.  I am pleased to share with you a short excerpt from the prologue:

      “Start by going through your pantry and refrigerator to identify and discard common unhealthy foods. Throw out all oils other than olive oil and throw out any olive oil that smells old or rancid. Get rid of any margarine, solid vegetable shortenings and products made of them. Also discard any products made with cottonseed oil…….If you do not have any extra-virgin olive oil on hand, buy a bottle and start using it…”

What can I add? Just have in mind that Dr. Kiritsakis’ book describes and explains in depth the nutritional and functional value of this oil .

Professor Stanley George Kailis

Olive and Oil Specialist

The University of Western Australia.

What a gem and a pleasure to read! “The Miracle of Olive Oil and Table Olives” deals in a systematic way with olive oil, table olives, their uses and benefits and in a sequence that is easy to read and relevant to aficionados of food. Olives and olive oil have a long history. It is some 8,000 years since the olive tree was domesticated. This tree is steeped in mythology and religion. The Homeric epic poems tell us of the many uses of olive oil and all three Abrahamic religions - Judaism - Christianity -  and Islam - regard the olive tree as sacred.

Today olives and olive oil are recognised internationally as healthy foods when consumed with the Cretan Mediterranean diet. They are beneficial in prevention and treatment of numerous chronic medical conditions; they help ameliorate cardiovascular disease; reduce cancer rates; and increase longevity. This diet includes olive oil as the main fat source together with fruit, vegetables, pulses, nuts, white cheeses, yogurt, and fish, with only small amounts of lean meats.

Apostolos Kiritsakis who is a well-recognized international food specialist, has identified the key features of these healthy foodstuffs with respect to production and quality. One expects that the olive grower and olive processor can guarantee safe, nutritious, palatable products and these are detailed fittingly. However, Dr. Kiritsakis  also informs the consumer of the ways to maximize the use of olives and olive oil and prevent their deterioration when stored. He skilfully explains the different grades and composition of olive oils, including extra virgin olive oil,  comparing these with other edible oils as well as how to fry with olive oil ensuring quality and flavour during meal preparation.

The latter part of this work, written by Mrs Eleftheria Kiritsakis, includes numerous recipes that emphasize practical applications in using olives and olive oil. Reading through the recipes one is exposed to the wide range of foods enhanced by olives and olive oil: salads, soups, fish and meat dishes. Lathera (classic Greek oil-based dishes), such as mountain greens, vegetables and pulses have grown out of simple peasant-style cook. This book is a must-buy for food lovers around the world.

PREFACE   OF THE BOOK OLIVES AND OLIVE OIL AS FUNCTIONAL FOODS

Olives and  olive oil and the effect of their functional compounds  as bioactives  on human health has been discussed during the last years all over the world. This interest is likely to continue for the next  years and many  more. People will learn more about the importance of olive oil and its role in reducing oxidative stress -  a serious risk factor for our health.

The book will provide a thorough information about olives and olive oil, concerning mainly composition, analysis, fruit processing, quality, use of by-products, etc  and will help the reader to  understand the importance of this product for the agricultural economy and the relevance of its bioactives to our health.

 There are 36 chapters written by distinguished authors and industry leaders in the field covering the following major areas: Production; Postharvest handling; Physico-chemical characteristics; Chemistry; Processing; Nutritional and Phenolic Composition; Significance to Human Health; Lipidomics; Finger printing and DNA quality authentication; Packaging and Marketing; Waste treatment and utilization.

This book will  probably be  the  first one in the market providing so much  information for farmers, traders , olive oil mill  owners, packaging unit  owners , consumers, scientists and students. The readers will understand the significance of new trends of olive oil for health and economical aspects. Generally it will be a valuable reference text  for agricultural scientists , nutritionists, dieticians, physicians and anybody else  related to health. Recent new dimensions  in scientific knowledge have revealed the importance of  bioactive compounds of olives and olive oil on health. There is a great interest in the bioactive constituents of olives and  olive oil and their functional properties. These will be clearly demonstrated in the proposed book. A nutritional and economic growth of this sector is in process internationally. At the same time this increase and growth has created new questions and demands.

The present  book will be among the first in the market with  a comprehensive coverage dealing with functional and nutraceutical properties of olive products based on their unique composition. The book is focused on carefully selected topics of special importance, written by carefully chosen   authors . It is organized in a way that will help the reader find the answers to his questions  quickly and  simply. It is divided in convenient sections focusing on important issues that concern the members of the scientific community or the members of the olive oil industry. The issues are analyzed in separate topics. Each topic is unique and can be referenced individually. All  the topics not only offer an up-to-date view of the present situation  of olives and olive oil international but also the evolution concerning their  FUNCTIONAL VALUE . We hope that this book  would meet the need for a good text in the field.

 

Olive Tree History and Evolution
Giorgos Kostelenos  and Apostolos Paul Kiritsakis

The olive tree, Olea derives its name from the Greek word elea, and is one of the oldest known cultivated trees in the world. It seems possible that when man first cut wild olive tree branches to kindle a fire or to use them as a weapon, he noted its potential uses as well.  It is possible that when the cut branches were left partly covered on the ground, they sprouted and after a long time grew into wild olive trees. The “taming” of the wild olive and the emergence of the cultivated olive tree represents the triumph of a developing civilization (Kiritsakis, 1998). The olive tree has been cultivated for about 6,000 years in the Mediterranean basin.  Unquestionably, the cultivation of the olive tree began before the written word was invented.

Archaeological studies indicate that the original centers of olive cultivation were in Syria, Israel, Lebanon, Cyprus and Crete. Paintings found in  the Minoan palace of Knossos on Crete early in this century, show people consuming  olives  and using olive oil for cooking and as fuel in lamps.  Huge clay  containers (amphoras), used for  the  storage  of olive  oil in ancient times,  exist even today in Knossos and Phestos. Many archaeologists believe that the wealth of the Cretan Minoan Kingdom (3500 BC-1000 BC) was due to the successful trade in olive oil.  Olive tree cultivation was  spread from Crete to the rest of Greece. Around 600 BC, olive tree was brought to Italy and to other Mediterranean countries from  Greece or from North Africa. The olive tree was  probably introduced to Spain by Greeks, Romans and Arabs.  Rome expanded  olive cultivation to the entire Roman empire under occupation. The olive tree was widely cultivated in southern Europe and this is where the name Olea europaea, comes from.

After the discovery of  the  North American continent, the olive tree was brought there by the Spanish settlers. Olive trees were first planted in California  around 1800 AD, when seeds or cuttings  were brought to San Diego by the  Franciscan padres. In the earlier days, the cultivar from this Mission was the leading one in California. Despite the fact that Americans have also developed an  olive oil-based cuisine, the local supply is still inadequate. In the 1930s  and  1940s, many Californian olive groves were grafted to produce table olives, rather than oil olives. Thus, today California supplies only a small percent of the olive oil consumed in the United States. Arizona is another State with  commercial  acreage planted with olive trees.

In modern times the olive tree has been spread all over the world and has been successfully cultivated in many regions,  previously not known to have olive trees. Olive trees are now being grown commercially in about 30 countries located mainly between a latitude of 30º and 45º. However, the Mediterranean basin,  which was its ancient  home, has the largest number of olive trees and is still the main source of olive oil in the world.

 The Olive Culture in the Mediterranean Region  

According to legend, the olive tree was a gift from the gods to the ancient Greeks.  Historian Herodotus described Athens in the fifth century BC as a vast center of olive culture. Philosopher Aristotle elevated olive cultivation to a science.  The olive tree was a spiritual treasure for the Greeks. Olive branches dipped in  purified  water were used in funeral ceremonies.   A special wreath, made of olive branches wrapped with  wool, was carried by singing boys during harvest festivals. The crowning wreaths  (kotinos) for the winners of the ancient Olympic games, which were held at the Greek city Olympia, were made of a wild olive tree branch. Victorious athletes also received olive oil in a cup.

            The olive tree was a symbol for the Romans just as it was for  the Greeks and other nations. Romans and Greeks developed all aspects of olive cultivation, production and processing. It was the Romans who invented the screw press (hydraulic press) for olive fruit processing and that procedure remained mostly unchanged for about 2,000 years. Rome realized the significance of the olive tree in Africa and boosted its cultivation there.  Romans considered those,  who used animal fat instead of  olive oil in their diet,  to be barbarians. Olives were considered as one of the most useful and delectable fruits, like figs and grapes. Unquestionably olives and olive oil were the most valuable products in ancient times.

Olive oil besides being a  fatty nutrient had always other various uses. It  had a special place in the Orthodox Church ceremonies, it was used for the consecration of the Orthodox priests and of the kings of Greece. In Biblical history the olive tree played its role. Noah, after the waters of the flood  receded,  sent a dove out from the Ark. The dove came back and in its  mouth the dove carried an olive branch and the olive tree was recognized as the symbol of peace thereafter.

The olive tree also played an important role in the decoration of pottery, and murals on the walls of houses. The olive tree has great historical importance because of the antiquity of its culture and the extent of its influence upon the development of Western Civilization. It is not a coincidence that Romans, Greeks, Syrians, Egyptians, Israelites, Arabs,  Babylonians and many other  people in ancient history were considered to be “children of the olive land” and were nourished by the fruit of the olive tree.

Many olive cultivars  have  been developed over  the  centuries. Four of the cultivars  most commonly used for oil production are  Koroneiki in Greece,  Frantoio in  Italy, Arbequina in Spain  and  Mission in  USA.  Olive cultivars differ in size and color  of their fruit, and in the oil content as well as  in quality. Some cultivars produce oil superior to that of most others. Thus, olives vary from cultivar to cultivar, as do apples or other fruits. 

Unlike other fruit producing trees however, olive trees live to be centuries old and sometimes thousands of years old. The aged trunks in the natural environment of an olive grove are eye catching and make people appreciate the Nature’s work of art and lead them to their conservation and their characterization as areas of  “ particular natural beauty” for some (Simantirakis & Lykoudi,  2001), or as “Monumental Olive Trees of the World” for others  (ACOM, 2002) .

There are several monumental trees in many countries  of the world (Italy, Spain, Portugal, Cyprus, Greece, etc). In Greece for example there are the  olive tree of goddess  Athena , of Plato, of Hippocrates. There is also the olive tree of Kalamata (Psyllakis et al., 2003) with an 8 meter perimeter,  more than 800 hundred years old  and  is the only tree that has survived the big fire (1821-1824) in Peloponesse. In the island of Crete among the 20 ancient olive trees  with an age of more than a thousand years, the famous ‘olive tree of Vouves’ is probably  one of the oldest olive trees in the world, still producing some fruit, with an age estimated between 2000 and 3000 years old. This natural monument attracts many visitors every year.

 

 Evolution of the Olive Tree from a Botanical Point of View

The olive tree (Olea europaea L.) is the most distinctive tree of the Mediterranean flora and it can be found in all of the surrounding the Mediterranean Sea countries.  Native olive trees can also be found beyond the Mediterranean countries such as, Portugal on the west side and Jordan, Iraq, Iran up to Turkmenistan, on the east side.

During the evolutionary course of the olive tree, more than 1500 olive cultivars were created by man, making its expansion possible not only throughout the Mediterranean basin and the Middle East, but also even further such as the Americas, Oceania, Central and Southern Africa, Far East and Southeast Asia.

Worldwide  the cultivation of the olive tree occupies more than 9.800.000 hectares and it is the 6^th most important crop for production of edible oils. Only 15%  of the olive groves throughout the world are irrigated.  Furthermore, about 20% of all the olive groves are considered as “marginal” because they  occupy areas of low productivity, that is, areas that are not suited for other, more demanding  fruit trees.  Another 50% of the olive groves can be characterized as “traditional” and only 30% of the groves are “modern” – with young trees , of an intensive form and satisfactory cultivation, which give 50% of the total  olive products (Lombardo,2007).

Regarding the cultivated land areas, Spain comes first in the world with approximately 2.572.500 hectares followed by Tunisia with 1.780.000, Italy 1.212.000 , Greece 900.000 , Turkey 778.000 , Morocco with 735.000 hectares and others. In the last decades the olive tree cultivation has been  spread  in many  countries .  The successful mechanization of its cultivation, mostly in the form of hyper intense linear olive groves, has found  new grounds, potentials and capability for a rapid expansion of olive cultivation in countries possessing large tracts of land, but limited or costly workforce.

SOME PHOTOS INCLUDED IN THE BOOKS 

SOME MORE PHOTOS INCLUDED IN THE BOOKS