Judges

nurturing the earth's bounty

in the heart of crete, where ancient traditions meet modern expertise, there exists a remarkable individual who has dedicated her life to the cultivation and celebration of nature's gifts. meet eleftheria germanaki, a woman whose journey began with a profound love for agronomy and has since blossomed into a lifelong mission to preserve and elevate the essence of the mediterranean's liquid gold – olive oil.

with a degree in agronomy proudly in her grasp, eleftheria embarked on her professional journey, quickly finding her niche as the panel supervisor laboratory of organoleptic assessment at the agricultural cooperative of rethymno (a.c.r.). this role was just the beginning of a lifelong commitment to ensuring the quality and authenticity of olive oil and other agricultural treasures such as milk and grapes.

since 1986, eleftheria has been the trusted guardian of the region's virgin olive oil, overseeing every aspect of its production and quality control. her dedication to preserving the integrity of this precious elixir has been unwavering, and her work has had a profound impact on the agricultural landscape of crete.

eleftheria's expertise extends beyond the laboratory, as she has actively participated in numerous training seminars since the turn of the millennium. these seminars focused on the art of olive oil production and highlighted the importance of organic farming and protected designation of origin (pdo) practices. as the head of european schemes on olive oil, organic farming, and pdo, she has championed sustainable, environmentally-friendly methods that not only ensure the highest quality products but also protect the land for future generations.

one of her most significant contributions has been her role in educating farmers on the journey "from field to shop." eleftheria has not only guided them in producing exceptional olive oil but has also instilled in them a sense of responsibility towards the environment and sustainable agriculture. her dedication to the holistic approach of olive oil production reflects her vision of its potential to heal not only the financial landscape but the planet as a whole.

eleftheria germanaki's influence extends far beyond the shores of crete. as a proud member of the panel of the new york international olive oil competition (nyiooc), she has had a hand in recognizing and celebrating the world's finest olive oils. her role as a judge in competitions across greece has allowed her to share her unparalleled expertise and contribute to the global appreciation of this divine product.

for eleftheria, olive oil is more than just a culinary treasure; it's a source of inspiration that has shaped her entire life. hailing from a family with a rich tradition of olive oil production, her roots run deep in the olive groves of crete. her studies, her career, and her passion are all a testament to the profound impact this liquid gold has had on her life.

in the story of eleftheria germanaki, we find a guardian of tradition, a champion of sustainability, and a passionate advocate for the healing potential of olive oil. her life's work is a testament to the power of dedication and love for the land, and her legacy will continue to enrich the world of agriculture and gastronomy for generations to come.

a master of extra virgin olive oil excellence: from aircraft engineer to olive oil virtuoso.

born on the captivating island of crete in greece, destiny had preordained him to become a true master of extra virgin olive oil excellence. his life's journey has been extraordinary, characterized by a profound passion for the liquid gold that is mediterranean olive oil.

from the early days of his life, our protagonist displayed an insatiable curiosity and a thirst for knowledge. he began his educational journey with dreams of soaring through the skies as an aircraft engineer, aiming to master the intricate mechanics of flying machines. for years, he pursued this path with unwavering dedication, honing his skills and delving deep into the world of aviation.

but life has a way of revealing one's true calling, and destiny guided him toward a different path. he transitioned seamlessly into the field of international relations, where he navigated the intricacies of global diplomacy and established connections with people from all walks of life. these experiences expanded his horizons and enriched his understanding of the world.

then, something truly magical happened. over 15 years ago, our protagonist discovered his true calling amidst the ancient olive groves of crete. it was here, amid the gnarled olive trees and the scent of sun-drenched earth, that his passion for olive oil was ignited. he embarked on a new chapter in his life, one filled with the pursuit of perfection in the realm of olive oil.

for over 15 years, he has been an unwavering presence in the olive oil sector, dedicating his expertise to olive mill technology, quality olive oil extraction, sustainable cultivation practices, and international marketing. he didn't just immerse himself in this world; he became a shining figure within it.

his journey toward mastery led him to the hallowed halls of the international olive council, where he underwent rigorous training under the guidance of ioc instructors. today, he stands as a distinguished member of the certified panel of tasters in the olive oil sensory evaluation lab of acr, right in the heart of crete. as a member of this elite panel, he possesses an extraordinary palate capable of discerning the subtlest nuances of olive oil flavor profiles.

not content with being a silent connoisseur, he extended his reach to the global stage, serving as a revered judge in international olive oil competitions. his keen eye and refined palate have played a pivotal role in recognizing and celebrating the finest olive oils from around the world.

as an expert in his field, his knowledge and experience are universally acknowledged and respected. his passion for extra virgin olive oil transcends the culinary realm; it is an art, a science, and a way of life. he has graced international fairs and events as an invited speaker, sharing his profound insights on olive oil-related subjects. his presence has illuminated prestigious gatherings like the ioc summit, the fhc summit, and the horeca forum.

in the world of extra virgin olive oil, he is not just a professional; he is an artist, a scholar, and a true advocate for the liquid gold that flows from the olive tree. born in crete, his heart beats to the rhythm of the olive groves, and his passion for quality excellence in extra virgin olive oil is nothing short of inspiring. his journey is a testament to the transformative power of passion and dedication, and his story is a beacon of light for all who seek to elevate their craft to the level of artistry.

javier sanchez is a true maestro of the olive oil industry, boasting over 15 years of invaluable expertise in the field. his remarkable journey through the world of olive oil has been marked by numerous accolades and a deep-rooted passion for quality and excellence.

in 2019, javier received the prestigious "maestro de almazara" award at the oleomaq international fair, a testament to his unparalleled mastery as a miller and quality advisor. with a keen eye for detail and an unwavering commitment to perfection, he has played an instrumental role in the success of award-winning olive oil companies.

javier's journey into the world of olive oil began in 2006 when he embarked on his career as an active olive oil taster. over the years, he has honed his senses and refined his palate to become a distinguished panelist of the ioc accredited "panel de catadores de aceites de oliva virgenes de aragón." his discerning taste and expert evaluations have contributed significantly to the assessment of olive oils' quality and authenticity.

beyond his local acclaim, javier's expertise transcends borders. he is a respected member of international juries, having lent his discerning palate to the prestigious terraolivo competition in 2018 and the esteemed evo-iooc competitions in 2019 and 2020. as a juror, he has helped recognize and celebrate the finest olive oils from around the world, further solidifying his reputation as a global authority in the field.

javier sanchez's journey is a testament to his unwavering dedication, passion, and expertise in the world of olive oil. with his exceptional skills, he continues to make significant contributions to the industry, elevating the standards of quality and taste for olive oil enthusiasts and producers alike.

dr. sonda laroussi is an international olive oil expert. she is a table olives and virgin olive oil sensory analysis trainer. she has already trained, supported and assisted several sensory analysis laboratories from the creation to ioc recognition and the accreditation (iso 17025). she is the founder & the panel leader of the first private panel in tunisia "olea conseils" laboratory. today olea conseils" is a technical center dedicated for olive oil analysis, studies and training.

she is  the co-founder and the ceo of ‘220’an agritech startup that connects olive oil traders and producers and works to enhance the olive oil quality and the farmer’s livelihoods. she is very active in the olive oil sector and the education of the producers, consumers and children about olive oil culture, quality and tasting.

mirella Žanetić, a prominent figure in the world of olive oil, has dedicated her life to its exploration and appreciation. from her academic roots at the university of zagreb to her pivotal role at the institute for adriatic crops and karst reclamation, mirella's journey has reshaped the olive oil industry.

educated in food technology at the university of zagreb, mirella's passion for olive oil began to flourish. her academic career extended to the university of split rector's office, where she demonstrated her leadership and commitment to education.

as the head of the laboratory at the institute for adriatic crops and karst reclamation, mirella delved into the intricacies of virgin olive oils. her decades-long research has elevated olive oil production's quality and understanding.

mirella's exceptional palate made her a crucial figure in sensory analyses of virgin olive oil. she judged at prestigious competitions like nyiooc and evo iooc, solidifying her reputation as an olive oil quality expert.

beyond her scientific pursuits, mirella celebrated olive oil's cultural significance. she introduced the tradition of savoring olive oil like wine in spanish gastronomy, recognizing its rich flavors.

mirella Žanetić's journey is a testament to her dedication and passion. her legacy as a scientist, educator, and cultural ambassador for olive oil continues to inspire.

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.

paz has her certification in train the trainer from the institute for agricultural and fisheries research (ifapa), she is the owner of the seville oleoteca. she teaches and organizes tastings and courses for the school of olive oil (esao) and for her own tasting room. yearly she coordinates olive oils for andalucía sabor trade fair and is a member of the jury of important international competitions (lodo-milan, feinschmecker-germany, iooc-dubai).

mehmet hacilarli is a seasoned trade expert at the ministry of trade in turkey, specializing in international olive oil affairs. born on october 1, 1980, he graduated from hacettepe university with a degree in business administration. fluent in english and spanish, his language skills have been crucial in his extensive international work.

since 2012, mehmet has served in the foreign relations department of the general directorate of cooperatives, spearheading turkey’s involvement in the international olive council (ioc). he has led the turkish delegation for a decade, participating in influential working groups like the codex, statistics, and quality strategies experts groups.

mehmet's expertise extends to sensory analysis; he established and leads a sensory analysis panel in ankara under the olivebody association, currently pursuing ioc accreditation. his contributions to olive oil quality evaluation are acknowledged through his frequent roles as a judge in both national and international olive oil competitions.

his qualifications include specialized training in international extra virgin olive oil sensory analysis and panel leadership from the ioc and jaen university. these credentials highlight his deep understanding of olive oil sensory properties and leadership in the field.
mehmet hacilarli continues to influence global olive oil standards and quality, making significant contributions to the industry through his leadership and expertise.

marisa silva, a globetrotting olive oil aficionado and a beacon in the world of gastronomy and wellness. trained in sensory analysis at the prestigious zurich university of applied sciences (zhaw) and certified as an olive oil sommelier by the renowned olive oil school of spain (esao), marisa is a treasure trove of expertise. her quest for knowledge didn't stop there; she further enhanced her repertoire with a course in nutritional sciences at stanford university's center for health education.

with a rich tapestry of experience as a communications professional, marisa founded "olive love," a company dedicated to unveiling the secrets of extra virgin olive oil's nutritional benefits and its boundless culinary applications. through captivating tasting events and master classes, she embarks on a mission to elevate public appreciation for this liquid gold, one drop at a time.

beyond her olive oil crusade, marisa's entrepreneurial spirit thrives in the hotel industry in south africa, where she infuses her love for hospitality with her passion for quality and excellence.

as a respected judge in the olive oil realm, marisa lends her refined palate to prestigious international competitions, including the swiss olive oil award and the buenos aires olive oil competition (baiocc), setting the standard for excellence. her journey to olive oil mastery is built upon a 17-year foundation in financial services marketing, spanning the united states, italy, brazil, and switzerland. with a degree in public relations from uade (universidad argentina de la empresa), marisa's story is one of passion, dedication, and the relentless pursuit of excellence.

marisa silva is more than an expert; she's an inspiration, illustrating how a profound love for olive oil can transcend traditional boundaries and cultivate a rich, global tapestry of taste, health, and education.

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 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.

elia fuster rius is a certified olive oil sommelier and founder of l’atelier des saisons, a swiss-based business specializing in the import and curation of high-quality extra virgin olive oils. since 2020, she has combined her deep passion for olive oil with her solid background in international trade and logistics to promote evoo culture through a sensory and educational approach.

with formal certification from the escuela superior del aceite de oliva (esao), elia selects oils based on strict criteria—variety, origin, harvest freshness, and organoleptic profile. she organizes tastings and workshops for businesses, schools, and private events, aiming to raise awareness of the richness and diversity of evoo among both professionals and the general public.

before launching her olive oil venture, elia built over a decade of expertise in project management and global logistics, working in key roles in spain with companies such as hansa meyer global transport, liberty cargo, and tct.

fluent in french, english, spanish, and catalan, elia continues to deepen her expertise through ongoing training, close collaboration with producers, and active participation in the international olive oil community. she brings a unique blend of sensory skill, commercial acumen, and cultural insight to her role as a judge at the european iooc.

meftah rabah, born in settara, in the northeast of algeria, into a family of farmers, mr. meftah rabah has built an impressive career at the intersection of tradition and scientific expertise. a graduate in computer science from the university of sétif in algeria, he later directed his passion toward the olive oil sector, where he has become a highly respected figure both in france and internationally.

mr. rabah is a recognized member of qualisud, a prestigious french organization specializing in quality control and certification of protected designation of origin (pdo/aop) products. he plays an active role in the organoleptic and sensory evaluation commissions for the pdo olive oils of provence and aix-en-provence, ensuring compliance with strict sensory and quality standards.

as an official tasting panel member in several prestigious french olive oil competitions, mr. rabah brings years of experience and refined sensory skills to his work. he received his expert training from the centre technique de l’olivier (cto) in aix-en-provence and france olive, solidifying his credentials as a professional olive oil taster.

in 2025, mr. meftah rabah was honored as one of the international experts invited to serve on the jury of a major international olive oil competition, further confirming his status as a leading authority in olive oil sensory analysis on the global stage.

mr. rabah combines deep knowledge of agricultural heritage with modern quality standards, making him a key contributor to the advancement of excellence in the olive oil industry.

giovanna sarullo is a fourth-generation olive oil producer from calamonaci, sicily, where her family has been cultivating olives and crafting extra virgin olive oil (evoo) with passion and purpose for over a century.

a certified olive oil taster (onaoo) and expert registered in italy’s national list of evoo specialists, giovanna combines tradition, sustainability, and cutting-edge extraction techniques to produce high-quality oils. but her mission goes far beyond production.

with a background in classical literature and a master’s in taste culture and communication, she brings evoo to life through sensory workshops, olive oil tastings, and cultural events aimed at promoting the rich olive heritage of sicily—especially among younger generations.

giovanna is also a driving force in women-led and regional initiatives that highlight olive oil’s nutritional, culinary, and cultural value. as a collaborator with the associazione nazionale città dell’olio, she’s helping shape the future of oleotourism in sicily.