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.

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 combines a solid international career in trade and logistics with a profound dedication to extra virgin olive oil. based in barcelona, she gained over a decade of experience in import/export operations before directing her expertise toward the olive oil sector.

her professional path includes key roles at liberty cargo s.l. as head of maritime import operations, tct s.l. managing import/export traffic, and deep marketing company s.l. in client service and administration. this foundation in international commerce is reinforced by a degree in international business from the universitat de barcelona.

in 2021, she earned the olive oil sommelier diploma from esao (escuela superior del aceite de oliva, valencia) and has since deepened her knowledge through tastings, specialized training, and collaboration with producers and experts across the mediterranean.

her expertise spans olive oil sensory analysis, evoo selection, tasting workshops, supplier negotiations, and logistics management. multilingual in spanish, catalan, french, english, portuguese, and german (a2), she brings both cultural versatility and technical precision to her work.

her unique combination of business acumen and sensory expertise makes her a valued member of the european international olive oil competition (eiooc) jury, where she contributes rigor, sensitivity, and passion to evaluating the world’s finest oils.

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, born in agrigento, sicily, comes from a family of olive growers and millers devoted to agriculture and extra virgin olive oil production in calamonaci (agrigento) for four generations. today, giovanna and her family are committed to strengthening the culture of high-quality evoo, focusing not only on production—with care for biodiversity, environmental sustainability, and the use of modern extraction technologies—but also on education and knowledge-sharing.

she organizes educational and sensory workshops, olive oil tastings, and cultural events aimed at spreading awareness of the olive oil and gastronomic heritage of her territory. alongside her work in olive oil, giovanna is also a teacher, holding a degree in classical literature and a master’s in culture and communication of taste. she actively contributes to various associations, including women’s olive oil networks, promoting the value of the olive tree and evoo in all its dimensions—nutritional, sensory, gastronomic, and cultural—particularly among younger generations.

giovanna collaborates with the associazione nazionale città dell’olio, supporting the development of oleotourism in sicily. in october 2019, she obtained the certificate of physiological aptitude for olive oil tasting at onaoo (imperia), and in december 2024, she was officially registered in the national list of technicians and experts of virgin and extra virgin olive oils (regional register of piedmont).

her unique blend of academic training, cultural commitment, and tasting expertise makes her a passionate ambassador of sicilian olive oil culture and a valued jury member of the european international olive oil competition (eiooc).

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.