Southern Hemisphere
OLIO NUOVO DAYS — SOUTHERN HEMISPHERE
SEPTEMBER 17, 2026 · PARIS
Since 2016, Olio Nuovo Days has been the first international competition dedicated exclusively to freshly harvested extra virgin olive oils from the Southern Hemisphere.
In 2026, the competition returns to Paris with a clear focus:
to reveal and celebrate the very first expressions of the new harvest.
TWO COMPLEMENTARY COMPETITIONS
QUALITY & DESIGN
Olio Nuovo Days is built around two distinct yet complementary approaches:
the evaluation of the oil itself, and the way it is presented.
QUALITY COMPETITION
On September 17, the best Olio Nuovos — freshly extracted extra virgin olive oils — will be evaluated in Paris by an international panel of experts.
The jury will bring together:
- Chefs
- sommeliers
- food scientists
- professional olive oil tasters
The President of the Quality Jury will be announced in June 2026.
This cross-disciplinary approach reflects the ambition of Olio Nuovo Days:
to assess olive oil not only as a product, but as a sensory and cultural object.
DESIGN COMPETITION
Alongside the quality evaluation, a Design Competition will highlight the visual identity of olive oil.
Chaired by Octave de Gaulle,
this competition explores how form, material and graphic expression shape the perception of quality.
From bottle to branding, it considers packaging as the first encounter between the oil and its audience.
A MOMENT OF REVELATION
The competition focuses on oils at a unique stage —
just after extraction, when their aromatic profile is at its most vibrant.
From delicate early expressions to more structured profiles,
the selection offers a rare snapshot of the Southern Hemisphere harvest.
BEYOND THE COMPETITION
The announcement of the results will be followed by a presentation of the awarded oils,
introducing professionals and media to the diversity and quality of Southern Hemisphere productions.
A dedicated Master Class, led by Emmanuelle Dechelette and Marcelo Scofano, will offer a deeper understanding of premium extra virgin olive oils:
- how to recognize quality
- how to select oils
- how to use them in gastronomy
A UNIQUE OPPORTUNITY IN PARIS
Participating in Olio Nuovo Days means presenting your oil at a decisive moment of its life —
when freshness, balance and typicity are fully expressed.
A competition dedicated to the present moment of olive oil.
Founded in 2016 to celebrate Extra Virgin Olive Oil, the highest quality of Olive Oil, OLIO NUOVO is a movement and a competition renowned to be a high end selection.
Always striving for excellence, Extra Virgin Olive Oil (EVOO) was not enough for our standards. OLIO NUOVO means fresh Olive Oil, and because Olive Oil is a fruit juice, it is obviously better when it is fresh.
In order to propose unique EVOOs, OLIO NUOVO organizes 2 competitions every year, highlighting the fresh new production of the season. A unique opportunity to experience the taste and take advantage of vitamins and antioxidants: OLIO NUOVO Northern and Southern Hemisphere.
QUALITY COMPETITION jury
Chef Eugénie BÉZIAT President of the competition
ESPADON, Ritz Paris 1 Michelin Star
Chef Eugénie BÉZIAT President of the competition
ESPADON, Ritz Paris 1 Michelin Star
By skilfully blending the reminiscences of her African childhood with the Mediterranean influences of her culinary career, Eugénie Béziat offers new credentials to raw materials through her innovative and playful approach at L’Espadon restaurant at the Ritz Paris hotel.
By weaving together the memories of her African childhood with the Mediterranean influences that have shaped her culinary journey, Eugénie Béziat brings fresh credentials to raw ingredients through her innovative and playful cuisine at L’Espadon restaurant, Ritz Paris. Now serving as President of the Southern Hemisphere edition of OLIO NUOVO DAYS, she will be more than ready to chair the upcoming Northern Hemisphere competition.
Chef Olivier ROELLINGER
Epices ROELLINGER, LE COQUILLAGE, Cancale, 3 Michelin Stars
Chef Olivier ROELLINGER
Epices ROELLINGER, LE COQUILLAGE, Cancale, 3 Michelin Stars
Born in Cancale in 1955, Olivier Roellinger grew up in the historic Maison du Voyageur. In 1982 he opened Le Bricourt, soon awarded three Michelin stars for a cuisine marrying the sea with the poetry of spices. His first blend, Retour des Indes (1983), revealed the deep ties between Saint-Malo and the spice routes. Forced to leave the stove in 2008, he turned his house into a creative workshop and founded Épices Roellinger in Cancale and Paris. Vice President of Relais & Châteaux in 2009, he remains a leading voice of French gastronomy.
Florian GUILLOTEAU
Director of Sommellerie, Ritz Paris – President of Nice-Côte d’Azur-Provence Sommelier Association, Nice
Florian GUILLOTEAU
Director of Sommellerie, Ritz Paris – President of Nice-Côte d’Azur-Provence Sommelier Association, Nice
Director of Sommellerie at the Ritz Paris and President of the Nice–Côte d’Azur–Provence Sommelier Association. A leading voice in the world of wine and gastronomy, Florian GUILLOTEAU combines deep expertise with a commitment to promoting excellence and sharing knowledge.
Margot LECARPENTIER
International cocktail Cheffe – Mixology signature for Ducasse Group
Margot LECARPENTIER
International cocktail Cheffe – Mixology signature for Ducasse Group
Margot Lecarpentier is a trailblazing French mixologist redefining Paris’s cocktail culture. A former lawyer turned bartender, she co-founded Combat in 2017, acclaimed for its bold “gastronomic” cocktails and inclusive ethos. Known for her inventive use of kitchen techniques and unexpected ingredients, she now leads cocktail programs worldwide as Head Mixologist for the Alain Ducasse Group, cementing her status as an international cocktail chef.
Olivier ETCHEVERRIA
Senior lecturer in the geography of gastronomy, Angers University
Olivier ETCHEVERRIA
Senior lecturer in the geography of gastronomy, Angers University
Olivier Etcheverria is a geographer and Associate Professor at the University of Angers (UFR ESTHUA – Faculty of Tourism and Culture), affiliated with CNRS’s UMR 6590 Espaces & Sociétés (ESO)
He serves as the pedagogical lead for the Professional Bachelor’s in Culinary Arts and Table Arts, and is also the academic coordinator for both the Master’s in Gastronomy & Wine and the Master’s in Hospitality/Restauration
A specialist in gourmet tourism, his research explores the gastronomic landscape through a geographical lens—viewing restaurants as spatial and cultural hubs, and investigating how culinary narratives contribute to local development and identity
Marcelo SCOFANO
ESTILO GOURMET, Rio de Janeiro, Brazil
Marcelo SCOFANO
ESTILO GOURMET, Rio de Janeiro, Brazil
Marcelo Scofano, chef and oleologist from Rio de Janeiro, is the founder of Estilo Gourmet, a movement celebrating the finest olive oils. Researcher, consultant, and international trainer, he is renowned for his work on olive oil pairings. His life is devoted to sensory exploration—always infused with his signature good vibes.
Christophe LAVELLE, PhD
CNRS, NATIONAL MUSEUM OF NATIONAL HISTORY, Paris, France
Christophe LAVELLE, PhD
CNRS, NATIONAL MUSEUM OF NATIONAL HISTORY, Paris, France
Christophe Lavelle is a CNRS biophysicist at the Muséum d’Histoire Naturelle and co-founder of the Food 2.0 LAB, exploring the molecular science of cooking. Author of numerous books and editor of the Handbook of Molecular Gastronomy, he passionately bridges art and science through teaching in top French institutions like Le Cordon Bleu. Scientific advisor to Olio Nuovo Days, he regularly presents playful and insightful masterclasses—most recently on polyphenols and olive oil ganache.
Gabriel LEPOUSEZ
Neurobiologist, specialist in sensory perception and brain plasticity, Paris, France
Gabriel LEPOUSEZ
Neurobiologist, specialist in sensory perception and brain plasticity, Paris, France
French neuroscientist and international expert of brain circuits involved in sensory perception, memory integration, emotions and brain-body communication.
In addition of his research activities, Lepousez shares his extensive knowledge of how the brain works during wine and food tasting to professionals and amateurs, with contribution to french and international academic courses, conferences, wine education programs and wine/food magazines.
He is a member of the tasting committee of La Revue du Vin de France, member of the Académie du Vin de France and Académie Amorim.
Cécile KHAYAT & Victoria EFFANTIN
Founders of Mamiche Bakery, Paris, France
Cécile KHAYAT & Victoria EFFANTIN
Founders of Mamiche Bakery, Paris, France
Founded in Paris in 2017 by pastry chef Cécile Khayat and baker Victoria Effantin, Mamiche revives the true spirit of artisan baking. In their Paris boulangeries, everything is handmade with seasonal, carefully sourced ingredients. Cécile brings finesse to pastries while Victoria ensures mastery of doughs and breads. Acclaimed by Le Monde, Condé Nast and Veuve Clicquot’s New Makers, they embody the new French bakery wave. Praised by Gordon Ramsay for their “sublime” vanilla cream puff, they bring to the jury both expertise and a fresh vision bridging tradition and innovation.
Léo PAJON
LE MONDE, Paris, France
Léo PAJON
LE MONDE, Paris, France
Food critic and journalist for Le Monde’s Styles service since 2018, Léo Pajon is interested in everything that can tantalise the taste buds, from kaviar to kebab. He is the author of several articles on olive oil and its blossoming in France since the Cretan diet fad.
Octave DE GAULLE
SPADE AGENCY Paris, France
Octave DE GAULLE
SPADE AGENCY Paris, France
Designer and founder of SPADE, a Paris-based design agency dedicated to human life in space. Since 2015, he has been creating objects and environments for astronauts, ensuring that technical demands never eclipse human and sensory needs. His work explores the cultural dimensions of space habitability—gestures, rituals, and perceptions that connect us to our humanity. A permanent member of the IAF Space Habitat Committee since 2021, he collaborates with space agencies, engineers, astronauts, and brands on issues of comfort, food, sensory perception, and sleep in orbit.
Patrice CHAPON
Patrice CHAPON, Paris, France
Patrice CHAPON
Patrice CHAPON, Paris, France
Renowned French chocolatier, Patrice Chapon began his career as an official ice-cream maker at Buckingham Palace before opening his first chocolate workshop in France. Over the years, he has built a reputation for his bean-to-bar creations, selecting and roasting cocoa beans himself to craft chocolates that are both precise and expressive. Today, Maison Chapon is celebrated for its creativity, excellence, and respect for terroir, making Patrice a leading figure of contemporary French chocolaterie.
Faithful to his spirit of exploration, Patrice is now extending his craftsmanship to olive oil, bringing the same passion for sourcing, terroir, and sensory precision to this new field.
Enzo M
Artist & Private Chef
Enzo M
Artist & Private Chef
Born in 2003, Enzo Messinanou is a new voice on the Paris cultural scene. Self-taught and passionate, he has staged original literary shows, co-founded Prémices (a private-chef service), and reached millions online with his imitations. In 2025, he performed at Hôtel de Crillon in Qui boira verra, fusing wine, cuisine, and the art of words.
Alexandra Paris
FRANCE OLIVE, Head of communication and promotion office, Nyons, France
Alexandra Paris
FRANCE OLIVE, Head of communication and promotion office, Nyons, France
Alexandra is one of the most influential French voices in olive oil. As Head of Communication for France Olive, the national interprofessional organization, she oversees both the promotion of French olive oil and regulatory matters at national and European levels. Born in Provence and raised in the tradition of extra virgin olive oil, she combines deep cultural roots with professional expertise. Constantly connected to industry news and trends, she is also a certified professional olive oil taster.
Cécile LE GALLIARD
Olive Oil Expert and Trainer, Toulouse, France
Cécile LE GALLIARD
Olive Oil Expert and Trainer, Toulouse, France
French olive oil expert, web journalist, and consultant specializing in extra virgin olive oil. After studying communication, she trained in sensory analysis at the University of Jaén, supported by the International Olive Council. She is the founder of Jus d’Olive, a widely read blog dedicated to olive oil culture, and works on projects ranging from oil cellar design to tastings, trainings, and international juries. She also plays a key role in LHOVE, the French network of olive oil professionals, where she contributes to knowledge-sharing and promoting excellence.
Jessie VARIN
La Nouvelle Seine, Paris, France
Jessie VARIN
La Nouvelle Seine, Paris, France
Originally from Normandy with a Master’s in Sociology focused on Urban Cultures, Jessie Varin is co-founder of La Nouvelle Seine, a unique Parisian venue combining a 114-seat theatre and a restaurant at the foot of Notre-Dame. Since 2013, she has shaped its artistic direction, championing bold, feminist and socially engaged comedy while also developing a culinary residency program that offers chefs creative freedom and highlights sustainable, local cuisine.
Olivier CRESP, Master Perfumer
DSM-FIRMENICH Paris
Olivier CRESP, Master Perfumer
DSM-FIRMENICH Paris
Revered in Grasse, where his family has lived since the seventeenth century, Olivier Cresp is a true icon of French perfumery. Born into a lineage of rose and jasmine growers and raw material traders, he was named Master Perfumer in 2006 and Perfumer of the Year in 2007. A gourmand at heart, he approaches fragrance with the same passion for craftsmanship, refinement and timelessness as fine gastronomy. Mentor to young talents, he is the creator of some of the world’s most celebrated perfumes, including Angel (Thierry Mugler), Light Blue (Dolce & Gabbana), Black XS (Paco Rabanne), Nina (Nina Ricci), Black Opium (YSL), and many more.
Philippe COHEN SOLAL
Artist and Olive Oil Lover
Philippe COHEN SOLAL
Artist and Olive Oil Lover
A visionary French musician, composer, DJ, and record producer, Philippe Cohen Solal co-founded the acclaimed Gotan Project and launched the influential ¡Ya Basta! Records label in 1995. Over three decades, his work has woven together genres—from electronic tango to acoustic Americana, from Baudelaire-inspired poetry albums to immersive transmedia projects like OUTSIDER and 75010.
In a delightful fusion of senses, Solal also created olive oil–inspired playlists—pairing extra-virgin oils from around the world with music that echoes their character and origin, turning a tasting into a journey of melody and flavor with Olio Nuovo Days.
Justine RIONDET
Fromagerie RIONDET, Paris, France
Justine RIONDET
Fromagerie RIONDET, Paris, France
My name is Justine, I am 37 years old and the proud mother of three children. After beginning my career in a communications agency, I decided to follow my true passion and became a cheesemonger.
Together with my husband, we founded Fromagerie Riondet ten years ago in the 20th arrondissement of Paris. Over the past decade, our fromagerie has grown into a neighborhood destination where craftsmanship, tradition, and a love of exceptional cheeses come together. We take pride in curating a selection that reflects both the richness of French terroirs and the stories of the artisans behind each cheese.
Camille LE BRETON DE LA PERRIÈRE
Jamrock, Paris, France
Camille LE BRETON DE LA PERRIÈRE
Jamrock, Paris, France
Chef of Jamrock in Paris, Camille Le Breton de La Perrière brings Caribbean flavors into a refined French approach. Her cuisine, rooted in the art of jerk and spiced marinades, embodies a creative and contemporary culinary dialogue.
Stylianos ANTALIS
Co-Founder & COO at Smatchit , Founder of OÏKOS ANTALIS
Stylianos ANTALIS
Co-Founder & COO at Smatchit , Founder of OÏKOS ANTALIS
Tech entrepreneur and visionary Stylianos Antalis decided 5 years ago to start his own production of extra virgin olive oil in Greece with a focus on health & High Phenolic compounds: OÏKOS ANTALIS
« In an age of AI, olive oil remains exquisitely human! »
