I have work with and sold EVOO to customers since 2018. The world of olive oil is growing in interest for the consumer, in which I care to help with.To keep learning and be updated in this field to share knowledge to the end consumers. For them to understand the importance of EVOO. Specially when it comes to the health aspect.

Dino has been a Member of the Organization since 1989 and he is a Professional Taster since 1991. Dino is also a Member of the ONAOO Tasting Committee (Panel).

Leonidas Komvokis is a resident and business owner in Drama, East Macedonia and Thrace.

He is an agricultural and olive entrepreneur. He is an olive pruner and has participated in several professional olive pruning courses organized by the A.S.S.A.M. School (Marche). In 2016, Leonidas became a member of ONAOO, where he began his training. In January 2020, he completed his studies by obtaining the Professional Taster Qualification.

Leonidas believes that a deep understanding of the elements of olive oil quality is an effective way forward in the field of olive growing and entrepreneurship. He provides olive oil quality consulting services as well as olive tree pruning and management services on a contract basis. In recent years, the company has focused on developing a project with the planting of 20 hectares of organic olive trees and varieties exclusively indigenous to the area.

The goal is to highlight these varieties and create monovarietal oils of unique quality, showcasing the quality characteristics of the area and the POLYCONIC VASE-shaped management model that can guarantee the highest quality of olive oil. Quality is a core value that guides our commitment to the environment, consumers, and the reputation of our organization, which is represented by the ONAOO.

Through my company Oliiv, I import, introduce, and sell high-quality extra virgin olive oil in Estonia, primarily through an online store and curated experiences. The website and e-shop provide the opportunity to learn more about each product and make informed purchases.

My activities include guided tastings, culinary pairings, and cultural events — from intimate gatherings at home to market events and musical evenings with olive-oil-based cocktails. The goal is always to spark curiosity and offer enjoyable and educational experiences centered on olive oil.

In a country where butter dominates the cuisine, there is great potential to show how olive oil can be part of a healthy, joyful Mediterranean lifestyle. For this reason, collaboration with chefs and cooking schools is becoming an important part of my work.

Looking ahead, I am particularly interested in engaging with the international olive oil community. Participating in global competitions — both as a taster and as a judge — is one of my aspirations. It is a valuable way to continue learning, contribute to quality standards, and bring new ideas and energy to the Estonian market.

We venture into the culinary world not just for taste, but also for culture. It means experiencing a moment of insight, a flash of memory, or understanding a tradition, a civilization. — Umberto Eco