in the past two years, Lisa Radinovsky has conversed with a Greek ship captain turned olive farmer, an Italian computer programmer who produces olive oil in Greece, an ancient Greek teacher who sells olive oil with edible gold flakes in the Middle East, and dozens of other Greeks in the olive oil industry. And she has shared their stories on her website.
Radinovsky’s olive oil education began when she started writing for the online American publication Olive Oil Times. She soon came to believe that Greek olive oil producers and exporters were not getting the credit they deserved for their efforts to produce high quality, healthy olive oil—a higher percentage of extra virgin than any other country.
A former English professor accustomed to sharing what she learned, Radinovsky decided to create the outlet for Greek olive oil news and information that did not yet exist. She included sections on the health benefits of olive oil and the Mediterranean diet and added photos, recipes, and agrotourism and culinary tourism suggestions to appeal to a broad readership. She teamed up with another Princeton alum, Dimitris Doukas of Twin Net Information Systems Ltd. in Athens, to create this new website.
In the first year since the website’s launch, Radinovsky has published over 100 original, in-depth articles on it, and a number of them have been republished in Australia, Greece, the USA, Spain, and Italy. She has covered such topics as olive oil prices, predictions for olive oil production, olive mill visits, types of olive oil, the history of olive oil in Greece, and Greek olive oil companies’ innovations, support for Alzheimer’s research, and awards.
Radinovsky has gained the attention and support of the major Greek olive oil industry organizations, multi-award winning Greek olive oil companies, and numerous experts in the olive oil world, publishing interview-based articles as part of her original reporting. After just one year, the website has readers in 131 countries, while its companion Facebook page has more than 1,000 followers.
Radinovsky reports that Greek olive oil producers, marketers, exporters, and tasters have thanked her for “providing a new way for them to reach out to the world and share their voices, so they have more chances to share their products.” For example, Evi Psounou Prodomou of Yanni’s Olive Grove believes Greek Liquid Gold “is an accurate and independent website” that “gives an equal chance to anyone in the EVOO business.” James Panagiotopoulos of PJ KABOS considers Greek Liquid Gold “a great, reliable source to find any information one can imagine about Greek olive oil.”
Evgenia Andriopoulou of Makaria Terra explains that “Greek Liquid Gold provides an integrated platform for the promotion of the qualities of the best Greek olive oils. It certainly fills a gap. Despite the fact that there is a clear attempt to promote Greek olive oils, the articles and posts remain completely fair. All is based on facts, and this is good not only for the site and its development, but for the overall promotion and the preservation/improvement of the integrity of quality Greek olive oil.”