M. Ángeles Calvo Fandos
M. Angeles Calvo Fandos has graduated in Degree in Veterinary Science at the University of Zaragoza in Food Science and Speciality, Health and Food Technology. She has been manager of Agricultural-Livestock company since 1991. She is part of the Tasting Panel of Olive Oils of Cataluña since its creation in 1997. She’s also panel Leader of the Official Tasting Panel of Olive Oils of Cataluña since 2004. She took part in the training and selection of other panels of olive oil tasting at the national level (Aragon, Toledo, Murcia and Community of Navarre). As well as in the implementation of the ISO 17025 standard for the accreditation of the official tasting panel of Catalonia. She’s a member of the group of experts in sensorial analysis of the IOC (International Olive Council) since 2008. Member of the jury of numerous International Awards of Virgin Olive Oil.
Eleftheria Germanaki has graduated on Agronomy and currently she is the panel supervisor laboratory of Organoleptic Assessment of A.C.R of Rethymno and generally on Crete. She is also responsible for quality assurance for all the National Quality Systems of Accreditation and an olive oil consultant. Since 1986 she has been responsible of quality control of virgin oil and other agricultural products (as milk and grape) for the laboratory of A.C.R. In addition, since 2000, she has participated in numerous training seminars regarding the production of olive oil and was the head of the European Schemes on olive oil, organic farming and PDO. Eleftheria supervised the education programs of farmers on how to produce quality olive oil, as well as supporting them “from field to shop” with environmentally friendly methods. She also took part in the “Olive – oil – Mediterranean Diet” symposium. presenting, in collaboration with the Aristotle University of Thessaloniki, the report: “The application of multivariate statistical analysis on the control of the determination of the geographical origin of Greek virgin olive oil.” Last but not least, she is a member of the panel of New York (NYIOOC), since its first edition and is a judge in competitions all over Greece. Germanaki considers olive oil a divine product that could “heal” the planet, not only financially, but in general. Olive oil, for a person who, like her, comes from a family of farmers with the tradition of olive oil production, has influenced her entire life, her studies and her passion for his work.
Aida Lazzez from Tunisia is a PhD Professor at Agricultural Higher Education and Permanent Researcher at the Laboratory called “Genetic Resources of the Olive Tree: Characterization, Valorization and Phytosanitary Protection” in the Olive Tree Institute in Sfax, Tunisia, since 2005. She is an author of more than 25 scientific papers and co-author of many more, she has participated in several national and international scientific conferences and is a permanent member of the Scientific Committee of the International Symposium Med Mag Oliva where she is in charge of developing several scientific programs including a course on the sensory analysis of olive oil. She also teaches a university-level course on olive oil sensory analysis and another one on the chemistry of fats. i. She is an accredited olive oil taster since 2009, through the University of Jaen in Spain; She is also a Jury Member in several Olive Oil Competitions.
Hiromi Nakamura, Japanese, is a professional olive oil taster. Passion for cooking, for olive oil and for Italy, he attended many courses (basic and advanced) and was, in 2017, junior judge of the EVO IOOC contest (2016 & 2017). From 2018 She is an official judge of EVO IOOC Palmi.
Nori Ogido is president of ACO (Associazione per la Cultura dell’Olio extravergine di Oliva) and owner of Italian Cooking School & Olive Oil Shop. She is professional Olive Oil Taster and founder of Madame Nori Office (Olive Oil Counselor for Trading Companies). Researcher and lecturer at Kagawa National University, Graduate School of Management, Nori Ogido is organiser of many “Corso di idoneità fisiologica all`assaggio dell`olio di oliva”, in collaboration with the Italian Cultural Institute of Osaka, Japan. Ogido was Olive Oil Seminars Lecturer organized by Kagawa University. Judge for many national and international competition and guides, in collaboration with Hotel 4 stars Torre Santa Flora organize Italian cooking courses for Japanese people including visits to wineries and oil mills.
Cristina Stribacu enjoys a variety of activities but she has a special passion for Languages since they facilitate communication for Art,allows to explore and express your deeper and wider self and because you can make contact with Natura and respect yourself as a part of it. She studied Italian language and art history and her entrepreneurial spirit led her to found the company Lià Premium Extra Virgin Olive Oil and to synthesize the goodness of nature in a bottle with an artistic design. Starting with a grove of olive trees, his company has grown to become an innovative international brand. Starting with a grove of olive trees, her company has grown to become an innovative international brand. Cristina has successfully completed its diversification, with olive oil tasting courses in Greece and Italy. She also participated in the course “The art of blending”, which consists in making blends of olive oils. Her insatiable interest in tasting led her to obtain the International Master’s in Extra Virgin Olive Oil. Now, wanting to share and broaden their individual knowledge and skills, they organize tasting events involving imported companies in Greece and elsewhere. This is a truly exciting and colorful experience, which allows to understand the true meaning of the culture of olive oil!
Na Xie studied EVOO tasting with renowned professors for several years, now as an olive oil taster and an importer in China, organizing tasting event and lessons for promotion of EVOO. Junior Judge in Domina-IOOC, from 2018 he is an official judge of panel of EVO IOOC Palmi.
MIPAF Official Olive Oil Taster, Olive Oil Journalis, Miciyo Yamada was born in Kyoto, Japan. At the age of 18, she transferred to Paris for study. After graduating from the Sorbonne, she moved to Italy and started to work as a journalist. In the year 2008, she launched a magazine on Italian art, culture, food and fashion, and became the editorial director. Now she writes for several Japanese magazines such as ARTE CIBO, Elle Japon and Elle Deco, and also for some books in Italy. She is the first Japanese who passed the Italian Olive Oil Taster examination organized by the Italian Ministry of Agriculture, Food and Forestry Policies. She is a panel member of AIPO (Associazione Interregionale Produttori Olivicoli), Laboratory of DISTAL (Dipartimento Scienze e Tecnologia Agro Alimentari) and some International competitions.
Francisco Ataíde Pavão
Francisco Manuel Aguia de Sousa Ataide Pavao, from Portugal, is an agronomist, olive grove manager, olive mill expert, educator and accredited international assessor. A graduate of the Superior Institute of Agronomy at Lisbon’s Technical University, he has managed olive groves, olive tree nurseries and olive mills for many years with a vast array of responsibilities. As technical manager and president of the Producers Association in Integrated Pest Management of Trás-os-Montes and the Alto Douro Region, Francisco has been in the forefront of implementing novel integrated production and organic farming techniques in these regions. He teaches at the School of Agronomy at Bragança’s Polytechnic Institute and is a permanent member of the school’s extended panel of olive oil tasters. He is taster in several international EVOO Competition and He has been the director of the Portuguese Farmers Confederation and judges regularly in several international competitions outside Portugal.
A journalist, Indra Galbo is enrolled in the register of technicians and expert tasters of virgin and extra virgin olive oils. After having worked in various editorial and institutional realities (Ministry of Foreign Affairs, ICE, Canale 10, Sky Tg24), in 2009 he attended the Master in Communication and Food and Wine Journalism of Gambero Rosso and then continued his professional career at the editorial office of the famous publishing house. becoming taster of extra virgin olive oil, lecturer at courses and masters organized throughout Italy and editor for restaurant guides. After various experiences in television newsrooms and press offices, he has been working at Gambero Rosso for seven years as editor for restaurant guides and as deputy curator for the Oli d’Italia guide.
Kostas Liris, is an agronomist, olive oil expert. With his head office in Kalamata and by cooperating with international organizations, he has gained a lot of experience on issues regarding the quality and production of extra virgin olive oil. Since 2014 he has been one of the judges in the top olive oil tasting competition. From 2017 he teaches olive oil sensory analysis, production and safety in NY, London and in California. He is the founder of the IRIS-Agricultural Union of Messinia, a company providing consulting services relevant to the agricultural and agri-food industry. At the same time, he works for companies as an independent contractor on international olive oil trading, and sales management and he has collaborate, with important companies of the Olive Oil sector, such as SALOV SPA (FILIPPO BERIO). In the past he was Support Manager and Trade & Quality Manager, at the Agricultural Union of Cooperatives of Messinia. One significant time in his career came, when he received a thank-you letter from the former Prime Minister Georgios Papandreou, for his contribution to the development and promotion of quality Greek products worldwide. He is a columnist for many magazines in his field.
Degree in Agricultural Sciences, included on the list of technicians and experts in olive oils, is Panel Leader recognized by MIPAAF at the Chamber of Commerce of Arezzo. Director of Service Impresa Verde Arezzo, is responsible for the CAA Coldiretti and is Director of the Consortium Olio PGI Toscano. He was in charge of the “Quality improvement of olive oil” project, dealing with technical consultancy for business development projects and financing under the Tuscan RDP. Marchesini has held training courses on olive oil and olive cultivation. Taster judge in regional olive oil competitions, he was president of the “IGP Toscano hills of Arezzo” competition (2013/2014) and sworn in the Ercole Olivario national competition and in the international EVO IOOC competition. He has published many informative brochures on technical-practical advice for harvesting and conservation of olives and qualitative aspects of olive oil; Defense of the olive tree; Direct Sales and Farmers Market and more…”
Ehud is olive oil quality consultant (from field to bottle), director (panel leader) of the Israeli Ministry of Health panel, as well as Panel Leder of the officially recognized Israeli tasting committee of the International Olive Council (IOC) of Madrid. In addition, he is an instructor in courses on the olive oil industry and sensory analysis, in charge of the organoleptic assessment course at the Israel Agricultural University, collaborates with Organic Agriculture Bodies and is a speaker at important international conferences. Judge in many international olive oil competitions (First Harvest – National Olive Oil Competition of Israel – Head of Jury).
Juan Baseda Torruella
Juan Baseda Torruella graduated in Veterinary, Bromatology and Food Technology from the Facultad de Veterinaria (Universidad de Zaragoza) and collegiate Nº 450 from Ilustre Colegio Oficial de Veterinarios de Teruel. From 1985 to 1998 he established himself as Production Manager in Laboratorios Cenavisa, SA. Since 1999 he has been Secretary and Technical Director of the Aceite del Bajo Aragón PDO. He has held the position of Deputy Panel Leader of the Panel of virgin olive oil tasters of Aragon since 2008. Since 2005 he is Technical Director of the Panel of virgin olive oil tasters of Aragon, and since 2001 Taster of the Panel of virgin olive oil tasters of Aragon. He is organizer of the “Mejor Aceite del Bajo Aragón” award since 2001. In May 2015 he was Panel Leader of table olives and today he is a member of the national and international juries of competitions on extra virgin olive oil.
Birsen Can Pehlivan
Birsen Can Pehlivan, Certified olive oil taster and international judge, MSc in olive oil chemistry and technology . Birsen holds MSc degree in Olive Oil Chemistry and Processing Technologies and BSc degree in Food Engineering. She has over 20 years of hands on experience in olive oil production in Turkey with focus on processing technologies. She currently manages the chemical and sensory testing laboratory of Turkey’s top olive oil exporter of 2017. An ONAOO Taster since 2005, Birsen co-instructed in numerous introductory as well as advanced level olive oil tasting trainings throughout Turkey, five of which were conducted in collaboration with ONAOO. Her experience in panels and competitions includes: Aydin Mercantile Exchange -IOC accredited- Tasting Panel/Turkey (Panel member, 2006-2009); Zeytindostu- The Turkish association of olive oil producers- Tasting Panel/Turkey (Panel member, 2006-2015, panel leader 2016-2017); Zeytindostu Extra Virgin Olive Oil Quality Competition/Turkey (Judge, 2009-2017); TerraOlivo/Israel (Judge from 2017); EVO IOOC/Italy (Judge from 2018). Her tasting expertise also spans to wine and she served as judge in Terravino/Israel in 2017. Birsen is a well-networked and trusted figure among Turkish boutique olive oil producers, and is currently supervising the ongoing training and establishment of an independent tasting panel in Istanbul constituted by ONAOO certified olive oil professionals and enthusiasts.
Taghreed Mohammad Abed
Food Technologist, working as a director of the quality department and head of Palestinian national team, at Palestine Standard Institution (PSI) for 23 years ago.
Member of the Board of Palestine Olive Council, participated in many international olive oil tasting competitions. She holding national Golden Olive Oil Competition and prepared the Quality Chart of EVOO for all good agricultural and manufacturing practices in the olive oil production chain.
Taghreed guide a committee for preparing a standard for quality management system in mills. She trained many women and farmers in the olive sector on the quality of production and tasting of EVOO.
Carmelo Orlando, professional expert and consultant in agricultural sector with particular regard in the olive oil field for the ARSAC Calabria (Marketing and Extension Service).
Among his duties are studies and market research. He has participated in many projects in olive oil analysis and organoleptic assessment have established him as a valuable advisor to olive oil professionals.
He has had the Panel Leader qualification since 2003 in according to the rules of the IOC panel and he is head of the Professional Olive Oil Tasting Panel ‘’Primolio’’. Judge in different national and international competitions such as Der Feinschimecker International Oil Competition in Hamburg, EVO-IOOC in Paestum, Panel Leader in the Inter VERGA Prize, the Mediterranean GOLD competition and Skidòn Oil and member of the jury of the regional selection of the National Ercole Olivario Competition, BIOL Prize, Oleum Prize Olivarium.
Trainer in informative courses about olive oil, sensory analysis and tasting lab with children. Teacher in professional and technical courses, organized by various associations of manufacturers, and in university masters on olive oil and its sensory analysis. Co-author of many publications, books, articles, guides, catalogs on olive oil and tasting. Expert of olive oil international markets.
Fil Bucchino is a Florence-born, Toronto-bred, ex-punk-rock-playing, documentarian, educator and entrepreneur.
He is the host and co-producer of the award-winning documentary “Obsessed with Olive Oil,” a film that highlights and focuses on the industry’s positive aspects and the passion and hard work of olive oil producers, tasters and aficionados.
Enrolled in the International Register of ONAOO Professional Tasters and appointed by ONAOO to represent the renowned school’s first international chapter in Canada in 2017; he is also one of the few international tasters enlisted in the National Directory of Technicians and Experts in Virgin and Extra Virgin Olive Oils at the CCIAA of Florence, Italy.
To re-cultivate the connection between land and community, in 2016, Fil founded Abandoned Grove, producing limited quantities of extra virgin olive oils derived from groves that were once abandoned and now restored to their former glory.
Nationally and internationally, Fil collaborates with top culinary personalities and institutions; he is a judge at international olive oil competitions and has lent his expertise to various olive oil publications, including the “Brazilian Olive Oil Guide” and Andrea Perini’s “Trenta Gocce.”
For almost 20 years, Fil has been a passionate communicator and an avid promoter of extra virgin olive oil, focusing on education, the art of production, sustainability and health benefits. In his studies, he received a BSc in BioMedical Sciences and later recorded and performed as a professional musician for almost a decade.
Giuseppe Di Lecce
Giuseppe Di Lecce is a food technologist with a strong propensity for analytical chemistry and sensory sciences. In 2009 he obtained a doctorate of philosophy in food and health. The research interests are mainly focused on the quality of extra virgin olive oils and wines, on their composition, degradations caused by processing and preservation, on qualitative and quantitative determinations of bioactive compounds in agrifood by-products and waste and the effects on human health.
He currently holds the role of head of the chemical and sensorial laboratory at one of olive oil bottling Italian company, where more than 50,000 analysis are carried out every year to check the quality of the raw materials and blends that will subsequently be placed on the market. During the last 15 years, He was author and co-author of more than 40 international scientific papers most of them focused on olive oil extraction technology and on olive oil sensory and chemical characterization.
He is an accredited olive oil taster since 2003 and accredited Panel Leader since 2008 in according to IOC rules. Since 2011 He teaches in training courses and seminars in the olive oil sector organized by institutions and companies in Italy, Croatia, New Zealand and Japan. Since 2010 he is a judge for several national and international extra virgin olive oil competitions. Last but not least he was Panel Leader for the “NYIOOC – New York International Olive Oil Competition” and New Zealand Olive Oil Award.
Maria Piochi has graduated in Food Science and Technology at the University of Florence, with a PhD in Sustainable Management of Agricultural Forestry and Food Systems. She is an accredited olive oil taster since 2014. Since 2019, she is Assistant Professor in Food Science and Technology at the University of Gastronomic Sciences (Bra, Italy), where she holds courses of Food Science and Technology, seminars on Olive oil technology and sensory tasting and she conducts research activities. She is currently the Vice-Director of the Sensory Analysis Laboratory of the University of Gastronomic Sciences. Specialized in Sensory and Consumer Research with an over seven-years’ experience in Sensory Laboratory Management, her main research interests focus on consumer behaviours; oral and olfactory individual variability; development of healthier and functional food and related sensory properties. She is an author and co-author of 21 scientific papers. She is member of the Italian Sensory Society and a recognized Sensory Project Manager since 2014 (Italian Law 4/2013).