The President and a technical committee will select the jury and commission members. The number of judges tasting the samples of extra virgin olive oil will depend on the number of samples entered in the contest. Each Tasting panel is formed by 4 members: three judges and an responsible. The President (Panel Leader) and the General Manager of EVO IOOC will preside the contest.
To ensure the maximum level of transparency, the EVO IOOC judges will not evaluate olive oils from any company in which they or any of their relatives are involved, be it as producers, bottlers or distributors, etc.. To this end, all judges must sign a declaration in which s/he denies or declares involvement with companies in the oil growing, milling or bottling sectors. In the case that a judge does have connections s/he will be assigned oil samples where there is no conflict of interest.
Panel Leader: Antonio Giuseppe Lauro
Antonio Giuseppe Lauro, graduated as agronomist, is an international olive oil consultant, educator, journalist and panel leader; assessor of extra virgin olive oil quality since 1995 and an International panel leader since 2003 in compliance with IOC rules.
An agronomist and olive sector expert for the ARSAC Calabria (extension service), he has participated in many national and international projects related to olive oil production and quality control.
Mª Ángeles Calvo Fandos (Spain)
Degree in Veterinary Science from the University of Zaragoza in Food Science and Speciality, Health and Food Technology.
Manager of Agricultural-Livestock company since 1991.
He is part of the Tasting Panel of Olive Oils of Cataluña since its creation in 1997. Panel Leader of the Official Tasting Panel of Olive Oils of Cataluña since 2004.
Participation in the training and selection of other panels of olive oil tasting at the national level (Aragon, Toledo, Murcia and Community of Navarre). Participation in the implementation of the ISO 17025 Standard for the accreditation of the Official Tasting Panel of Cataluña. 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.
Ehud Soriano (Israel)
Ehud Soriano, from Israel, is an olive oil consultant, head of the Israeli Olive Oil Tasting Panel (recognized by the IOC) and instructor of other olive oil panels in Israel including the IOC-accredited Israeli Organoleptic Assessment Course, which he heads. Ehud is panel leader at both of Israel’s national olive oil competitions and travels extensively abroad as a taster in several international olive oil competitions including First Harvest – National Olive Oil Competition of Israel – Head of Jury; EVO-IOOC - Paestum, TerraOlivo - International Olive Oil Competition of Israel - Head of Panel – Jerusalem, Israel; OviBeja – International Olive Oil Competition – Beja, Portugal; Der Feinschmecker – International Olive Oil Competition – Hamburg, Germany; Biopress – International Competition for Organic Oils – Würzburg, Germany).
Selin Ertür (Turkey)
Olive oil taster and producer educated and licensed in Tuscany, with 15 years professional experience, Selin is the 4th generation of olive oil producer in her family. Her expert status is officially recognized by the Italian Ministry of Agriculture and the Region of Tuscany. She was trained by the prestigious Tuscan olive oil experts and panels in Italy, especially trained 8 years with an internationally recognized agricultural scientist, engineer, pioneer olive oil expert Dr.Marco Mugelli. Selin Ertur is the first professional international olive oil expert in Turkey who is also producing “Selatin extra-virgin olive oil”, 22 times internationally awarded olive oil.
Selin has been a panel member in some of the most important international EVOO competitions: EVO IOOC - EVO International Olive Oil Contest, Premio "Olio Terra di Cicerone", Premio il Magnifico, Sol&Agrifood (Sol D'oro), Athena International Olive Oil Competition - Athiooc 2018, Los Angeles International Olive Oil Competition, Olive Oil Times (NYIOOC), TERRAOLIVO, Montiferru International Olive Oil Competition.
Miciyo Yamada (Japan)
Miciyo is the first (and, so far, only) Japanese who passed the Italian Olive Oil Taster examination organized by the Italian Ministry of Agriculture, Food and Forestry Policies.
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 Elle Japon and Elle Deco, and also for some books in Italy.
She is a panel member of AIPO (Associazione Interregionale Produttori Olivicoli) and the Laboratory of DISTAL (Departimento Scienze e Technologia Agro Alimentari) in Italy, and of NYIOOC (New York International Olive Oil Competition)
Francisco Manuel Aguia de Sousa Ataíde Pavão (Portugal)
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.
Eleftheria Germanaki (Greece)
Eleftheria Germanaki has a degree on Agronomist.
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 for the laboratory of A.C.R. Furthermore she has attended numerous educational seminars regarding the production of olive oil.
She has served as a member of the judge panel since the foundation of New York IOOC, EVO-IOOC Paestum and in contests throughout Greece.
Mrs Germanaki considers olive oil to be a divine product which could “heal” the planet not only in a financial was but general. The fact that she comes from a farming family with tradition in oil production has influenced her throughout her life, determining her studies and her passion for her work.
Cristina Stribacu (Greece)
Cristina Stribacu enjoys a variety of activities but she has a special passion for Languages because they facilitate communication, for Art because you can explore and express your deeper and wider self, for Nature because you can make contact with and respect yourself as a part of it.
She has studied Italian Language and Art History and her entrepreneur spirit led her found LIÁ Premium EVOO. LIÁ is a mainly export oriented EVOO brand specialising in the production and the trade of Premium EVOO.
Cristina considers the best achievement of her team is making it on the catalogue of the best EVOOs in the world and in selected shops in ten countries in US, Europe and Asia, after only a short period in the Orange Grove incubator.
Cristina is a certificated EVOO taster and participates in international contests. She works as a volunteer, organising EVOO Courses for Schools sharing in this way the importance of the EVOO consumption and the values of the Mediterranean diet.
Her last project “Master on Greek Olive Oil Varieties”- in collaboration with an international advisory board - aims to support a more sustainable olive oil agriculture, inspire EVOO producers in Greece to save Olive Oil biodiversity by cultivating native varieties and promote the importance of the EVOO consumption in our daily diet.
Nori Ogido (Japan)
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 (Sirena D`Oro, Sorrento, Italy; Judge for Gambero Rosso, Roma, Italy; Judge at EVO-IOOC, Paestum, Italy; Judge for FLOS Olei, Roma, Italy), in collaboration with Hotel 4 stars Torre Santa Flora organize Italian cooking courses for Japanese people including visits to wineries and oil mills.
Aida Lazzez (Tunisia)
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.
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, such as Olive Japan (2014), Athena Olive Oil Competition (2016-2017-2018) and EVO-IOOC in Italy (2018).
Birsen Can Pehlivan (Turkey)
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, 2017)
- EVO IOOC/ Italy (Judge, 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.
Na Xie (China)
Studied EVOO tasting from famous professors for several years, now as an olive oil taster and an importer in China, organizing tasting event and lessons for promotion of EVOO.
Francesca Rocchi Barbaria
Francesca Rocchi Barbaria is currently
• VICE PRESIDENT OF SLOW FOOD ITALY
• MEMBER of the NATIONAL SECRETARIAT of SLOW FOOD ITALY
• HEAD OF SLOW FOOD EDUCATIONAL PROJECT
• HEAD OF SLOW FOOD ENVIRONMET DEPARTMENT
• DELEGATE FOR THE RELATIONSHIPS WITH THE PUBLISHING HOUSE
• SLOW FOOD DELEGATE FOE THE RELATIONSHIP WITH THE ITALIAN GOVERNMENT
• FINAL COMMISSION OIL TASTING MEMBER FOR SLOW FOOD EXTRAVERGINI GUIDE
Marina Lichterman (Israel)
Indra Galbo is journalist and professional olive oil taster. After several editorial experiences for different TVs and press offices, Indra has worked for Gambero Rosso as editor for the restaurant guides and as vice editor for the Oli d'Italia guide for seven years.
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 on olive oil production. His many years of experience and expertise 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 competions such as the Der Feinschimecker International Oil Competion 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 Olivarum. Trainer in informative courses about olive oil, sensory analysis and tasting lab with children. Teacher in professional 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.
Rosario Franco graduated in Agriculture and Forestal sciences at Università Degli Studi di Firenze, started his career as professor of economics and valuation, at high school level, in the province of Brescia. Then, after winning a scholarship, he started to work at the Università "Mediterranea" of Reggio Calabria. In the following years, he obtained a position inside the ARSAC (regional institution) as agricultural adviser specialised in the olive sector. In the last 10 years, he has been working inside the Regione Calabria at the agriculture department, focusing mainly on the olive oil promotion and diffusion at national and international level. He is in charge of the management of the certifications Italian Traditional Products, PDO, PGI of the food inside the region. He has been promoter and organizer of several events related to olive oil all around the world. Recently, he has been professor of sensorial analysis at the Università "Mediterranea" of Reggio Calabria. He has been, also, a member of the jury of several international contests of olive oil at national and international level. He's the author of a large number of texts concerning the olive oil and all its possible implementations.
Piero Palanti, an expert in the olive oil industry, defines himself as a "parent-consumer-taster" and works at Extravoglio, the online guide on extra virgin olive oil, which has as a "mission" the pleasure of sharing, tasting, harmonizing extra-virgin olive oil of olive.
Soon online the full list of judges of the competition.