Ioannis Manikis
Chief Executive Officer, MOLON LAVE S.A.
For Ioannis Manikis, agriculture is far more than an economic activity. It is culture, social cohesion and a fundamental prerequisite for a sustainable future. This belief sits at the heart of a professional journey connecting agricultural production with entrepreneurship, science and human health.
As CEO of MOLON LAVE S.A., he operates within the production, standardisation and trade of high value-added extra virgin olive oil. He is a graduate of the Department of Agricultural Economics and Rural Development at the Agricultural University of Athens, specialising in economics, and brings extensive experience in strategic planning and the development of innovative applications within the agri-food sector.
With extensive experience and in-depth knowledge of the olive oil market, he has led MOLON LAVE S.A., according to his official biography, to become the top-selling brand of standardised extra virgin olive oil in Greece, while simultaneously expanding into international markets.
At the heart of his vision is the connection between tradition and modern entrepreneurship. His approach focuses on creating high-quality, value-added products that contribute to human health and well-being while improving the lives of the people behind their production.
Sustainability, regenerative agriculture and environmental responsibility are central to this philosophy. Under his leadership, MOLON LAVE S.A. achieved the first international AFQ certification from FOODOXYS for its olive oil—a European quality label which, according to his biography, is based on the bioactivity of its composition and its benefits for human health.
Through this approach, agricultural production becomes an entire ecosystem: connecting the land and its producers with scientific knowledge, entrepreneurship and, ultimately, the consumer.
At Gastrosophy Fest 2026, Ioannis Manikis brings the perspective of production and the agri-food sector to the conversation, exploring everything that happens before an ingredient reaches the kitchen and ultimately our table—and how quality, sustainability and the value of nourishment can begin with the land itself.