Judges

maria paola gabusi is a distinguished italian figure in the world of extra virgin olive oil (evoo). her contributions span across various roles, including serving as the panel leader and director for some of the most prestigious olive oil tasting competitions globally. maria paola's career is not only marked by her expertise in sensory evaluation but also by her passionate efforts to promote the cultural and nutraceutical values of olive oil.

from 2019 to the present, maria paola has led the professional tasting committee for aipol 2 at the associazione interprovinciale produttori olivicoli lombardi, a role that underscores her expertise in sensory evaluation. concurrently, she has held the position of director and panel leader of the leone d’oro international olive oil competition, a platform she uses to set standards in the industry and foster a deeper appreciation for high-quality olive oil.

since 2013, maria paola has also presided over the o'live & italy cultural association. under her leadership, the association conducts activities aimed at educating both italians and international communities about the benefits of extra virgin olive oil. these initiatives highlight the oil’s role in the mediterranean diet and its health benefits, while also addressing the professional development of virgin olive oil tasters.

her reputation as a judge in international competitions is equally notable. maria paola has served on judging panels for several competitions including ercoleolivario, oilcina, dominaiooc, and toppanel il magnifico. her insights have greatly influenced the standards and practices within these prestigious events.

maria paola's educational efforts are widespread, involving the organization and teaching of masterclasses for evoo tasters globally, in places such as los angeles, copenhagen, tripoli (lebanon), and hawaii. these classes aim to enhance the skills of professional tasters and promote the pairing of olive oil with food, improving the culinary experiences in various cultural contexts.

before her tenure in the olive oil industry, maria paola had a vibrant career as an extreme sports photojournalist from 1992 to 2003. she captured thrilling moments in challenging environments, covering events like the paris-dakar rally, raid gauloises across tibet, lesotho, and vietnam, and the southern traverse in new zealand. her ability to thrive in demanding situations has evidently translated into her current career, where she navigates the complexities of olive oil tasting and cultural education with ease and expertise.

maria paola gabusi's work not only highlights her profound knowledge and skill but also her commitment to enhancing the cultural stature of olive oil globally. her leadership in various capacities continues to influence and shape the olive oil tasting industry, making her a respected and influential figure in her field.

maria perdikari is an agronomist based in kalamata, she holds a bsc in agricultural science
from the agricultural university of athens and a msc in environmental design of cities and
buildings from the hellenic open university.
maria worked for the greek ministry of agriculture, in charge of issues pertaining to the
processing, standardization, quality control and marketing of industrially produced
agricultural goods
since 2005, as a consultant she offers her expertise on issues related to best practices for
agriculture and environment, especially in regards to olive tree cultivation and olive oil
production.
ms. perdikari is member of the kalamata olive oil taste panel of the university of the
peloponnese, a certified olive oil expert from the university of jaén in spain and phd
candidate in the eu funded program "strategic management of anthracnose disease of olive
cultivation in the region of the peloponnese", at the university of the peloponnese.

samia chkir has carved a distinguished career at the office national de l'huile (onh) in tunisia since 1991, dedicated to advancing the quality and understanding of olive oil. she holds a diploma of senior public health technician from the higher school of health sciences and techniques of tunis, which she obtained between 1988 and 1991.

over her extensive career, samia has risen through various significant roles at onh, starting as a head of the central laboratory in 2000, and subsequently assuming the position of head of laboratory in 2012. in 2017, she became the olive oil tasting jury leader and by 2021, she was appointed as the training manager at the international training centre of the national oil office. her expertise is further recognized through her memberships in the committee of tunisian organoleptic experts and the committee of tunisian olive chemist experts.

samia is actively involved in international circles as a permanent member of the jury for the mario solinas quality award, a prestigious international competition of extra virgin olive oils. she also contributes as an expert in the international olive council (ioc), participating in biannual meetings and various working groups focused on training, accreditation, and sensory analysis standards.

her role extends to significant educational contributions where she oversees and facilitates various training programs aimed at developing the skills of virgin olive oil tasters and technicians. samia’s work includes the harmonization of olive oil tasting panels and implementing the ioc method for the classification of virgin olive oil across different training courses.

samia’s commitment to the olive oil sector is underscored by her involvement in numerous research and development projects aimed at enhancing industry standards and practices. her scientific contributions are recognized in her participation in publications and her active role in the revision of the codex standards to align with ioc standards. with a career spanning over three decades, samia chkir remains a pivotal figure in enhancing the global olive oil industry, emphasizing quality, training, and the comprehensive sensory analysis of olive oil.

dr. maría dolores jaén canadas is a distinguished chemist with a specialization in biochemistry from the university of granada. she holds a ph.d. in food safety from the university of jaén and furthered her education with a master's in toxicology from the university of seville, a master's in food safety from the university of jaén, and expertise in water and soil purification from the european school of management and business. dr. jaén canadas is also a highly skilled evoo sommelier, oenologist, and sommelier.

dr. jaén canadas' professional journey began after completing her chemistry degree, where she spent several years at the faculty of medicine, researching melatonin and its effects on the nervous system. in 1999, she founded "higea laboratories," an agri-food analysis lab. under her leadership, the lab has focused primarily on the olive industry, expanding its horizons to include food and water analysis, as well as managing food industries concerning safety and hygiene.

in addition to her role at higea laboratories, dr. jaén canadas has served as the director of the “tasted room” tasting school since its inception in january 2020. the school aims to provide an immersive experience into the world of evoo, wine, chocolate, cheese, and other products by playing with emotions and the senses through interactive workshops and tastings.

she also holds a significant role as the head coordinator and professor of the master's degree in cosmetics and dermatology, in collaboration with the university of granada. her contributions to the field are further evidenced by her authored publications, including the book “transferring and storage of olive oils” and chapters in books focusing on food safety and melatonin.

throughout her illustrious career, dr. maría dolores jaén canadas has seamlessly combined her extensive knowledge in chemistry, food safety, and organoleptic studies, making her an influential figure in her field.

dr. eng. kaouther ben hassine is a distinguished and accomplished individual whose passion for the fields of food and agriculture has left an indelible mark on the industry. with a profound dedication to innovation and research, she has emerged as a leading luminary in her domain.

as an assistant professor at the ministry of agriculture and water resources and a valued member of the esteemed institution of agricultural research and higher education, dr. ben hassine has consistently demonstrated her unwavering commitment to advancing the frontiers of knowledge in these critical areas. her journey has been marked by relentless curiosity, unyielding perseverance, and a deep-rooted desire to contribute to the betterment of society.

with an extensive academic background that spans numerous accolades and degrees, dr. ben hassine's expertise shines brilliantly. she possesses a unique ability to bridge the gap between theoretical knowledge and practical application, ensuring that her research and teachings have a real-world impact. her innovative approaches to addressing the challenges facing the agriculture and food sectors have earned her the admiration and respect of peers and students alike.

beyond her academic prowess, dr. ben hassine is a true advocate for sustainability and the responsible stewardship of our planet's resources. her work not only focuses on improving crop yields and food production but also on ensuring that these advancements are environmentally friendly and socially responsible. her vision extends far beyond the confines of her classroom or laboratory, encompassing a broader commitment to the global community.

throughout her career, dr. ben hassine has been a source of inspiration for aspiring scientists and a beacon of hope for the agricultural and food industries. her contributions have not only enriched our understanding of these vital sectors but have also paved the way for a more sustainable and prosperous future.

in a world where the challenges of food security and sustainable agriculture are more pressing than ever, dr. eng. kaouther ben hassine stands as a shining example of what can be achieved through unwavering dedication, innovative thinking, and a passion for making a positive impact. her biography serves as a testament to her exceptional journey, and her work continues to shape the future of food and agriculture for generations to come.

dr. mehmet ulas is an agricultural engineer in olive growing and oil technologies. he has been a permanent researcher at the institute of olive research since 2008. he completed a 3rd master in olive growing and oil technology at the university of cordoba. in addition, he completed his first tasting training under this program in 1999.

he completed 9th expert courses on virgin olive oil tasting at the university of jaen in 2011. in 2012, the izmir olive research institute re-established the olive oil tasting panel. he completed panel leadership tasting graduate diploma-iooc madrid in 2018.

he has managed many international projects and collaborations with the international olive council. technical cooperation with the catalan panel in irta-reus -2013. technical cooperation with the cepaal in the “modern olive farming management” project. – 2014. technical cooperation with the university of cordoba in the “effects of good agricultural practices on olive pest control in current strategies in southern spain” – 2015. technical cooperation with the cabra panel.

since 2012, he has participated in numerous national and international competitions, tastings pieces of training, and competitions. he has been an international jury at the jaen university olive oil tasting competition (2015), the jury at the finolive olive oil competition porto alegre-brazil. (2014) and the portuguese national olive oil competition in (2015-2016-2017-2018-2019) and the jury of anatolian iooc in 2021.

mariem gharsallaoui is an engineer in the olive oil process. she obtained her doctorate in olive oil chemistry.

she has been a permanent researcher at the institute of the olive tree since 2001 where she is responsible for two research projects “extraction systems and exploiting by-products” and “olive oil quality and voice recovery.

mariem is also the responsible in a national innovation research project “new ecological process of olive oil extraction: qualitative, economic, and environmental impact” and member of the regional committee” sensitization oil mills operators” and also in the national chemistry committee for the revision of the commercial standard for olive oil and pomace olive oil.

she has taught several university courses such as refining processes of vegetable oils, olive oil extraction process, sensorial analysis, quality tools, and she was a supervision of several ends of study projects, masters and doctoral theses. she is also author and coauthor of scientific indexed and impacted papers in international journals.

she has her master degree from the university of jaén as an international expert in virgin olive oil tasting under the guidance of olive oil council and she is jury member in the panel of several international competitions: in japan, italy, germany, tunisia, canada, dubai, australia. she is a tasting panel leader and the creator of an innovative panel made up solely of young blind people.

mariem is also organizing and training workshops and courses for professionals in the field of olive oil. she is consultant for the accreditation of chemical and sensory analysis laboratories.

she is a co-founder of the international mountain olive tree festival.she is preparing and activating a class in a television program to raise awareness and educate about fatty substances.

ruba daghmish, a seasoned professional in the olive oil industry, holds a master’s degree in project management and a bachelor of arts in computer programming. her career is marked by significant contributions to the olive sector, not only as an olive oil producer but also through her leadership role as the ceo of the jordan olive producers and exporters association (jopea).

ruba’s expertise in olive oil tasting is internationally recognized by the international olive oil council (iooc), where she also serves as a member of the advisory committee. her commitment to enhancing industry standards is evident from her position as deputy leader in a local panel taste team. beyond production and tasting, ruba is dedicated to promoting the benefits of extra virgin olive oil among younger generations through the “olive oil and bread” initiative. she has also co-authored a book featuring traditional recipes prepared with extra virgin olive oil, underlining her passion for integrating this healthy oil into everyday cooking.

in addition to her professional pursuits, ruba is an active member of the society for sensory evaluation of food and women in olive oil, an international association that empowers women in the olive oil industry. she founded the jordan women industrial community (jwic) to further support female entrepreneurs in jordan. furthermore, she is a co-founder of arduna company, an online platform that caters to enthusiasts of olive oil and other natural and organic products. through her various roles and initiatives, ruba daghmish continues to drive forward the appreciation and understanding of olive oil’s cultural and health benefits.

dr. ibrahim sabouni, get his phd. degree in plant physiology from the university of granada, spain. he is specialist in pedology, soil fertility and plant biology from the university of granada, specialist in olive growing and oil technology from the higher school of agronomy etsiam: university of cordoba spain in 2002. currently holds the position of top expert & top consultant (smart expert management international academy london uk: business consulting & engineering project management) , advisor president of jouf university since 2014 until today saudi arabia.

supervisor of the olive oil research center of jouf university saudi arabia since 2013 and professor of the faculty of science jouf university saudi arabia 2013. he was doctor researcher, member of the research group (olive region areae mediterranean) university granada spain and assembly of andalusia, expert consultant and trainer for gruppo volontario civil onlus (gvc) bologna italy (olive plantation and olive industry) both environmental expert and member of the team of ecf experts ec framework contract lot 1 rural development italy rome between 2005 and 2007.

he is an olive oil taster: spain 2002 to 2011, ksa international olive fair since 2013, dubaiooc since 2021. he occupies several international projects concerning olive plantation installation of crushing units: morocco, spain, france, tunis, saudi arabia, italy, jordan, turkey, sultanate oman, pakistan, china, india, korea……. major scientific research projects: number 15. he has several scientific publications, books (24), also participates in several international congresses.

dr. juana ortega membrive is an influential figure in the olive oil industry. her accomplishments span from serving as an official of the superior facultative corps of health institutions to being the president of the extra virgin olive land association. her deep understanding of pharmacy and chemistry, coupled with her master in food safety, gives her a distinct edge in her profession.

juana began her journey as an auditor of food companies for the health administration. subsequently, she utilized her acquired knowledge to influence positive change as an advisor for the development of protected designation of origin (pdo) olive oil and as a coordinator of food safety programs for pdo.

her comprehensive knowledge of the industry led to her specialization in olive oil tasting, where she then made her mark as a trainer of quality programs for pdo of virgin olive oil. her dedicated service culminated in her being appointed as the president of the extra virgin olive land association.

a staunch advocate for the industry's betterment, juana also holds membership in the association defenders of extra virgin olive oil. this commitment extends to her prolific writing, with a wide range of publications focusing on areas such as the differentiation of virgin olive oils, treatment of by-products of olive and oil washing water, and the implementation of haccp systems in the manufacturing industry of virgin olive oil.

juana's involvement in research has been instrumental in contributing to the olive oil quality improvement plan, led by the ministry of agriculture and fisheries of the junta de andalucía. she is part of the esteemed research group cv 110 at the university of granada, where her research focuses on the energy and chemical use of by-products from the production of virgin olive oil.

as the director of the research group in biomolecules of the technical department of tierra de olivos, juana oversees studies on the evolution of alkyl esters and the acidic profile in the maturation phase of virgin olive oil, among others.

juana’s significant contribution to the sector extends to her management of the masoliva group, which explores the extraction of chemical principles from virgin olive oil extraction by-products. her relentless pursuit of innovation and knowledge makes her a true leader in her field.

throughout her illustrious career, juana ortega membrive's comprehensive expertise and unwavering dedication have made her an integral part of the olive oil industry, shaping its future while preserving its rich history.