Northern Hemisphere
OLIO NUOVO DAYS Northern Hemisphere celebrates the new harvest with you, olive oil lover, producer, importer, distributor, retailer, foodservice professional or foodista. Join us to share the best of EXTRA VIRGIN OLIVE OIL : THE SUPER EVOO, fresh EVOO.
NORTHERN HEMISPHERE?
- While Southern Hemisphere EVOO represents less than 5% of the world production, this part of the world’s production is anything but negligible:
- NORTHERN HEMISPHERE offers a unique opportunity to taste fresh EVOO for a second time in the year
- NORTHERN HEMISPHERE is the High Tech World of Olive Oil
- NORTHERN HEMISPHERE EVOO is a reference to high quality
- NORTHERN HEMISPHERE is the future of EVOO
OLIO NUOVO?
- OLIO NUOVO has a super power, the power of the freshly squeezed fruit juice
- OLIO NUOVO has more Antioxidants
- OLIO NUOVO is more tasty
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
Jessica PRÉALPATO Présidente du concours
Hôtel San Régis Paris, R&D Fauchon, Paris, France
Jessica PRÉALPATO Présidente du concours
Hôtel San Régis Paris, R&D Fauchon, Paris, France
Jessica Préalpato is currently considered the most influential pâtissière chef in the world. In June 2019, she was awarded the best pastry chef by the 50 Best, the Oscar of gastronomy.
Carlton Tower Jumeirah, London, 39V, Plaza Athénée, Groupe Alain Ducasse, Paris… As head pastry chef, alongside chef Romain Meder, she embodies Desseralité, an echo of Naturalité, which breaks away from the classics of pastry-making to focus on the essence of each product. Today, she works at the Hotel San Régis in Paris and engages in private projects where she remains faithful to the concept of “desseralité“, a blend of dessert and naturalité, avoiding the use of refined sugars and using only the best ingredients without tricks or deceptions.
Marcelo SCOFANO
ESTILO GOURMET, Rio de Janeiro, Brazil
Marcelo SCOFANO
ESTILO GOURMET, Rio de Janeiro, Brazil
Marcelo SCOFANO is a Chef and an oleologist, founder of the movement ESTILO GOURMET to celebrate the best olive oils. Carioca (from Rio de Janeiro), olive oil researcher and consultant, Marcelo is an international training Chef working on olive oils pairings. His life is dedicated to the sensory experience and 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 biophysicist, researcher at the CNRS (the French center for scientific research) and co-founder of the Food 2.0 LAB. Passionate about food and the relationship between art and science, he teaches in many institutions such as the universities of Paris VI, Paris VII, Cergy-Pontoise, Aix-Marseille, Lyon, Lille, Toulouse, SupBioTech Paris and Le Cordon Bleu Paris, FERRANDI Paris…
Agatha RELOTA LUCZO
FURTUNA SKIN, Founder and CEO – Olive Oil Sommelier, Paris, France
Agatha RELOTA LUCZO
FURTUNA SKIN, Founder and CEO – Olive Oil Sommelier, Paris, France
Mother of four, international model, entrepreneur & olive oil sommelier.
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 LE GALLIARD
Olive oil expert and buyer – founder of jusdolive.fr Toulouse, France
Cécile LE GALLIARD
Olive oil expert and buyer – founder of jusdolive.fr Toulouse, France
Cécile le Galliard is an olive oil expert and web journalist specializing in olive oil. Her work takes her all over the world to meet olive oil producers and take part of olive oil competitions. She shares her passion on jusdolive.fr: a goldmine of information for both amateurs and professionals, which has quickly become a benchmark in the field.
Fil BUCCHINO,
ABANDONED GROVE, Founder & professional olive oil taster Toronto
Fil BUCCHINO,
ABANDONED GROVE, Founder & professional olive oil taster Toronto
Canada & Firenze, Italy Florence-born and Toronto-based Fil Bucchino is an extra virgin olive oil expert with over two decades dedicated to promoting its significance in culinary excellence, environmental sustainability, and health benefits. He founded Abandoned Grove to produce limited extra virgin olive oil from rescued groves, raising awareness of their importance to landscape, heritage, and community well-being. His work extends to hosting “Obsessed with Olive Oil,” collaborating with global institutions like Yale University and PBS, and earning accolades like ‘Olive Oil Personality of the Year’ and the ‘Pentola d’Oro Award.’ Fil is a professional olive oil taster recognized in prestigious directories and associations
ETHICAL AWARDS Jury
Quality Jury 2025
Chef Jessica PRÉALPATO, President of the competition
World’s Best Pastry Chef, Hôtel San Régis, Le Louvre, Paris, France
Chef Jessica PRÉALPATO, President of the competition
World’s Best Pastry Chef, Hôtel San Régis, Le Louvre, Paris, France
Jessica Préalpato is currently considered the most influential pâtissière chef in the world. In June 2019, she was awarded the best pastry chef by the 50 Best, the Oscar of gastronomy.
Carlton Tower Jumeirah, London, 39V, Plaza Athénée, Groupe Alain Ducasse, and coming soon tea at Le Louvre … As head pastry chef, alongside chef Romain Meder, she embodies Desseralité, an echo of Naturalité, which breaks away from the classics of pastry-making to focus on the essence of each product.
Today, she proposes tea time at the Hotel San Régis in Paris and engages in projects where she remains faithful to the concept of “desseralité“, a blend of dessert and naturalité, avoiding the use of refined sugars and using only the best ingredients without tricks or deceptions.
Coming soon, her tea time at Le Louvre Paris.
Nicolas CLOISEAU, M.O.F,
MAISON DU CHOCOLAT, Chocolatier Chef Créateur, Paris, France
Nicolas CLOISEAU, M.O.F,
MAISON DU CHOCOLAT, Chocolatier Chef Créateur, Paris, France
Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier “MOF” (chocolate’s best craftsman). Nicolas Cloiseau is the Chef of La Maison du Chocolat since 2012. He is responsible of the chocolates’ signature, pastries and ephemeral collections of the Parisian house.
Imbued with elegance and artisanal prowess, he has created a dreamlike Maison du Chocolat universe that gives chocolate lovers the opportunity to taste an art of its own.
Chef Gaël CLAVIÈRE
HOTEL DE MATIGNON, Pastry Chef of French Prime Minister, Paris, France
Chef Gaël CLAVIÈRE
HOTEL DE MATIGNON, Pastry Chef of French Prime Minister, Paris, France
Gaël Clavière, “The Dalí of Pastry” as he is known—thanks to his handlebar moustache and surreal creations—works at the Hôtel de Matignon, the official residence of the head of the French government where he already served seven different Prime Ministers!
Kostas LIRIS, President of the jury and Panel Leader
kostasliris.com Kalamata, Greece
Kostas LIRIS, President of the jury and Panel Leader
kostasliris.com Kalamata, Greece
Kostas LIRIS is an agronomist and teacher of oleology worldwide, based in Kalamata, Greece. This agronomist and miller teaches olive growing and shares his knowledge around the world from Paris to London and from New York to San Francisco. Kostas is also a tasting panel leader and serves as a jury member at numerous international competitions in New York, Tokyo, Athens and Hamburg.
Gabriel LEPOUSEZ PhD.
INSTITUT PASTEUR, Perception & Memory lab, Department of Neurosciences, Paris, France
Gabriel LEPOUSEZ PhD.
INSTITUT PASTEUR, Perception & Memory lab, Department of Neurosciences, Paris, France
Gabriel Lepousez is a French neuroscientist and an international expert of brain circuits involved in sensory perception, memory integration, emotions and brain-body communication. In addition of his research activities, Gabriel 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.
Agatha Relota LUCZO
FURTUNA SKIN, Founder and CCO & Olive Oil Sommelier, Paris, France
Agatha Relota LUCZO
FURTUNA SKIN, Founder and CCO & Olive Oil Sommelier, Paris, France
Mother of four, international model, entrepreneur & olive oil sommelier.
Christine CHEYLAN
CEO Domaine de Baldassé, Saint-Affrique, France
Christine CHEYLAN
CEO Domaine de Baldassé, Saint-Affrique, France
Christine Cheylan has been an olive grower and miller in Provence for many years, and has been trained in olive oil tasting since 1996. She has chaired international olive oil competitions, given courses in sensory analysis of olive oil in France and abroad (Switzerland), and is always committed to the highest quality of olive oil.
She now develops her new project Domaine de Baldassé with her husband.
Christine Cheylan was decorated with the Ordre National du Mérité Agricole (2023), Chevalier de l’Ordre National de la Légion d’Honneur (2016)
Cécile LE GALLIARD
JUSDOLIVE.FR Oleologist, olive oil expert and consultant, Toulouse, France
Cécile LE GALLIARD
JUSDOLIVE.FR Oleologist, olive oil expert and consultant, Toulouse, France
Cécile le Galliard is an olive oil expert and web journalist specializing in olive oil. Her work takes her all over the world to meet olive oil producers and take part of olive oil competitions. She shares her passion on jusdolive.fr a goldmine of information for both amateurs and professionals, which has quickly become a benchmark in the field.
Christophe LAVELLE PhD
CNRS, NATIONAL MUSEUM OF NATURAL HISTORY, Paris, France
Christophe LAVELLE PhD
CNRS, NATIONAL MUSEUM OF NATURAL HISTORY, Paris, France
Christophe Lavelle is a biophysicist, researcher at the CNRS (the French center for scientific research) and co-founder of the Food 2.0 LAB. Passionate about food and the relationship between art and science, he teaches in many institutions such as the universities of Paris VI, Paris VII, Cergy-Pontoise, Aix-Marseille, Lyon, Lille, Toulouse, SupBioTech Paris and Le Cordon Bleu Paris. Lavelle will be the scientific support to Olio Nuovo Days jury members.
Marcelo SCOFANO
ESTILO GOURMET, Founder, Rio de Janeiro, Brazil
Marcelo SCOFANO
ESTILO GOURMET, Founder, Rio de Janeiro, Brazil
Marcelo SCOFANO is a Chef and an oleologist, founder of the movement ESTILO GOURMET to celebrate the best olive oils. Carioca (from Rio de Janeiro), olive oil researcher and consultant, Marcelo is a training Chef to elaborate pairing with the different olive oils and workshops dedicated to the sensory experience.
Vincent ESTRADE
QUAI DES OLIVIERS, Founder, Lyon France
Vincent ESTRADE
QUAI DES OLIVIERS, Founder, Lyon France
Originally from the Drôme region (southern Lyon, on the eastern side of the Rhône river and northern Provence), Vincent founded Quai des Oliviers in 2002, a grocery shop, a place to live and enjoy, where he expresses his passion for olive oil and Mediterranean flavours.
Fil BUCCHINO
ABANDONED GROVE, Founder & professional olive oil taster Toronto, Canada, & Firenze, Italy
Fil BUCCHINO
ABANDONED GROVE, Founder & professional olive oil taster Toronto, Canada, & Firenze, Italy
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 influent French women in olive oil. Head of communication of the French interprofessional organisation FRANCE OLIVE, she is in charge of the promotion and also of all the regulations on the French and European market. Born in Provence, she was raised in the tradition of extra olive oil. Due to her professional activity she is aware of all the news and trends, she is also a professional olive oil taster.
Mügue NEBİOĞLU,
Ministry of Food, Feed and Livestock, Ankara, Turkey
Mügue NEBİOĞLU,
Ministry of Food, Feed and Livestock, Ankara, Turkey
NEBİOĞLU is a Food and Feed Food Engineer PhD. Researcher & olive oil expert on sensorial characteristics.
Director of national and international projects Research of olive oil, oil & fats Panel Leader of Sensory Analysis Laboratory.
Design Jury 2025
Antoine de MACEDO
Horlogerie ADM, Founder Paris, France
Antoine de MACEDO
Horlogerie ADM, Founder Paris, France
Founder of ADM Horloger, watchmaker, specialist in collector’s watches established for 30 years rue Madame, rive gauche, Paris. Passionate about EVOO and extra virgin olive oil producer in Portugal.
Lorena VERGANI
LVBESPOKE, Paris, France
Lorena VERGANI
LVBESPOKE, Paris, France
Lorena Vergani, Argentine-German, grew up in the south-east of Spain, in Alicante, a city bathed in light and surrounded by olive trees. After studying in various European countries, she decided to settle in Paris 15 years ago. Having always worked in the luxury sector, she created her own agency LVbespoke 8 years ago, specialising in the organisation of exclusive events for private clients and luxury brands. Her clients include houses such as Alaia, Prada, Loewe, Repossi, Piaget, Frette, Burberry, Lanvin, Armani, Alexander McQueen… As an opinion leader on the Parisian scene, she also plays the game of collaborations with niche designers that she particularly likes as a co-designer, but also collaborations of influence with luxury brands. Her life is punctuated by her curiosity for design, art, fashion and travel.
Olive Kids Awards Jury 2025
Manuel João VERISSIMO DA COSTA LEITE
TEAM PORTUGAL, Condeixa-a-Velha, Coimbra
Manuel João VERISSIMO DA COSTA LEITE
TEAM PORTUGAL, Condeixa-a-Velha, Coimbra
First time in our jury for Manuel João VERISSIMO DA COSTA LEITE born 28.07.2015
Coached by Marije VAN DEN BOOGAARD – PASSEITE
Matilda SLEEUW PASSOS DA COSTA
TEAM PORTUGAL, Condeixa-a-Velha, Coimbra
Matilda SLEEUW PASSOS DA COSTA
TEAM PORTUGAL, Condeixa-a-Velha, Coimbra
Second participation for Matilda born on January 25, 2016
She is coached by her mother, olive oil producer and olive oil Marije VAN DEN BOOGAARD – PASSEITE
Laszlo PERROTIN
TEAM FRANCE
Laszlo PERROTIN
TEAM FRANCE
Second time with the OLIVE KIDS AWARDS for Laszlo born on March 19, 2017.
Laszlo loves to blend olive oil, he is coached by her mother, the socialite Lorena Vergani who loves to gather people and trends.
Lourenço Maria LOPES
TEAM PORTUGAL, Condeixa-a-Velha, Coimbra
Lourenço Maria LOPES
TEAM PORTUGAL, Condeixa-a-Velha, Coimbra
First participation for Lourenço Maria LOPES, born June 11, 2011
Coached by Marije VAN DEN BOOGAARD – PASSEITE
Braulio PEREIRA
TEAM PORTUGAL, Condeixa-a-Velha, Coimbra
Braulio PEREIRA
TEAM PORTUGAL, Condeixa-a-Velha, Coimbra
Second participation for Braulio born on May 24, 2013.
As you can see on that picture, he is working very seriously – as all our jury member- to score his samples on OLIVE KIDS AWARDS tasting notebook.
Braulio is coached by Marije VAN DEN BOOGAARD – PASSEITE olive oil producer
Rita EL GUERRAB
TEAM FRANCE, Paris
Rita EL GUERRAB
TEAM FRANCE, Paris
Second participation for Rita born on May, 5, 2012.
Her big brother Issa is also in the jury.
Kids are very serious when it comes to taste and score.
Rita is coached by her mother Yasmine SEGHIRATE EL GUERRAB.
Odisseas MAVRANEZOULIS
TEAM GREECE, Messinia
Odisseas MAVRANEZOULIS
TEAM GREECE, Messinia
3rd participation for Odisseas born on January 1, 2012.
Odisseas and his bother Iasonas are coached by their father Achilleas MAVRANEZOULIS and mother Evgenia ANDRIOPOULOU, olive oil producers with MAKARIA TERRA.
Iasonas MAVRANEZOULIS
TEAM GREECE, Messinia
Iasonas MAVRANEZOULIS
TEAM GREECE, Messinia
3rd participation for Iasonas born on June 14, 2016.
Iasonas and his bother Odisseas are coached by their father Achilleas MAVRANEZOULIS and mother Evgenia ANDRIOPOULOU, olive oil producers with MAKARIA TERRA.
Roch PÂRIS
TEAM SPAIN, Madrid
Roch PÂRIS
TEAM SPAIN, Madrid
2 nd participation for Roch born on March, 18, 2014
His little sister Mathilde will join him for this new edition
Coached by his father Tanguy PÂRIS.