Northern Hemisphere

Nicolas CLOISEAU, M.O.F, President of the Quality competition

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 Vice President of the Quality competition

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!

Sylvain SENDRA

FLEUR DE PAVÉ restaurant, 1 Michelin Star, Paris, France

Chef Sylvain SENDRA was one of the first chefs to place his trust in OLIO NUOVO DAYS in 2017.
His cuisine is very delicate and he is one of the Parisian chefs capable of enhancing a dish with a few drops of a perfectly selected olive oil.

His restaurant FLEUR DE PAVÉ has 1 Michelin star and is nestled in the centre of Paris, like a pearl in an oyster.

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 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

Mother of four, international model, entrepreneur & olive oil sommelier.

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 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 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, Panel Leader

ESTILO GOURMET, Fonder, 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.

Stéphane GABRIELLY

Chef & cookery trainer at FERRANDI Paris, France

Chef Stéphane Gabrielly is a cookery trainer for the International Professional Programme in French Cuisine at FERRANDI Paris. Chef Gabrielly is a specialist in slow vapor cooking. he has published two books on this subject: Plats gourmands vapeur douce (2020), and Sublimes, les produits du marché (2022), Albin Michel.

His passion for steam cooking is perfectly combined with his other passion : Extra Virgin Olive Oil that he uses to enhance his steam cooking: “Olive oil is like a great wine, it’s a terroir, a producer and a know-how.”

Olfa BACCOURI

INSTITUTE OF MEDICAL TECHNOLOGIES, Tunis, Tunisie

Olfa Baccouri, Scientist involved in improving quality in olive oil. Olive Oil expert. Biologist specialized on olive oil biochemistry. (Institute of medical technologies of Tunis). Researcher at the laboratory of genetics, immunology and human pathologies department of El Manar university.

Gilles GRANIER

DOMAINE DE PIERREDON, Olive oil producer and miller

Gilles GRANIER perpetuates a unique agricultural know-how and a love of a job well done with Domaine de Pierredon (awarded Prix d’Excellence by the French Minister of Agriculture, the highest distinction awarded by the Concours Général Agricole (best French producer).

Olive oil producer and miller, he received many distinctions and is an eminent juge in French national competitions.

Milena BUČAR-MIKLAVČIČ

INSTITUTE FOR OLIVECULTURE & LABORATORY OF THE INSTITUTE FOR OLIVECULTURE, Koper, Slovenia

Distinguished expert in Sensory Evaluation and research in the olive oil sector, Mrs Bučar-Miklavčič is member of the Expert Group for Sensory Evaluation at the International Olive Council since 2001. She is founder of new research areas in oliveculture in the academic environment, the result of her unique concept are four PhDs.

Eleftheria GERMANAKI

SENSORY EVALUATION LABORATORY OF CRETE, Director and panel supervisor, Crete, Greece

Agronomist, Director and Panel supervisor in the accredited Sensory Evaluation Laboratory of Crete ACR. For the last 15 years Germanaki has developed projects and workshops on olive oil education and training seminars in the sensorial evaluation of extra virgin olive oil.

A renowned jury member in Greeks and international olive oil competitions.

Nicolas Nétien

Environmental Engineer Consultant, Cyprus

Nicolas Nétien is an environmental engineer specializing in soil biology, especially on olive root microbiome. His work has allowed to create drought resilience and drastic increase of phenolic content in olives Trees.

He became a Master Miller and developed tasting expertise to successfully respond to the various challenges of producing the best EVOO possible

He currently holds the world record for phenolic content in olive oil, with a staggering 4997mg/ liter.
His work and research take place in Cyprus where he develops projects and skills

Priscilla LANZAROTTI

Author and pastry specialist, Paris, France

Her unique approach to tasting which she describes as “husking”, has become her trademark.

@priscilla.lanzarotti

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

Alexis KERNER

The Olive Workshop, Founder, IOC Expert Olive Oil Taster, Sevilla, Spain

Born in Philadelphia, Alexis Kerner is an expert olive oil taster who has resided in Sevilla for 20 years.

Founder of The Olive Oil Workshop in Sevilla (2014), a company that strives to educate buyers at all levels as well as producers of virgin olive oils in order to empower consumers, promote good olive oil, and support producers in a difficult market.

Kerner received her undergrad in Environmental Science from Connecticut College and her title as Expert Olive Oil Taster from the International Olive Council and the University of Jaen in Spain. She also has trained under top Spanish olive oil tasters, Brígida Jiménez and María Paz Aguilera. 

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

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.

Antoine de MACEDO – President of the Design competition

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.

Margaux PLESSY – Vice President of the Design competition

TALKART agency, Founder Paris, France

Founder of TALKART Agency, Margaux PLESSY is a curator and advisor specialised in the french and international emerging art scene. Graduated from King’s College London and Sciences Po Paris.

After her experience as the director of the Parcours Saint-Germain 20th edition, she joined JR studio between Paris and New York, before launching her own curating and advisory agency, working closely with Château La Coste.

Valérie MALTAVERNE

YMER&MALTA, Paris, France

Founded in 2009 by artistic director Valérie Maltaverne, the YMER&MALTA studio is a pioneering house. The woman who pushed the creation of art furniture to the level of bespoke haute couture perfectly embodies the concept of “slowmade” with her contemporary collections inspired by the world of nature blending design and craftsmanship. An advocate of French know-how…

Matthieu Dejean

Arts et Jardins, Paris, France

Matthieu Dejean is a town planner and a garden lover. He has conceived part of the Olympic Village for Paris 2024, an eco design showcase for France.

Matthieu writes also on art history and gardens. His next book deals with elegant gardening in the Provençal countryside. Its refers to aristocratic retreats in landscapes of olive trees drenched by the sun.

Matthieu has created and manages an artists’ residence in Paris where emerging creators benefit from artists’studios to launch their career.

Philipe AUCAGOS

STUDIO SEPTAGONE, Founder Paris, France

Philippe AUCAGOS is an architect, a games author, an unrepentant gourmet, a pastry chef amateur, a bad musician and a lover of everything to do with art and the art of living well.
Graduated from the Ecole Nationale Supérieure des Beaux-Arts in Paris. Winner of the William Van Alen Institute competition (USA), he co-founded NEXARCHITECTES  founded  STUDIO SEPTAGONE. Designer of  the 4-star hotel at  ASTERIX Park, “LES QUAIS DE LUTECE”, voted the most beautiful themed hotel in 2020 (TEA). He is currently working on a fantasy adventure novel for children.

Florence WOERTH

Art lover and collector, Chantilly, France

Florence Woerth is a financial analyst and art lover and collector. A trustee of the Friends of the Château de Chantilly Museum, a trustee of the Fondation Condé and a trustee of the Association Jean Bernard (an association for blood diseases).

Since 2008, Florence Woerth has also been one of the founders and chairwomen of Écurie Dam’s, owned exclusively by women, the aim of which is to acquire and race thoroughbred horses

Marin PETER

PETER AUTO, Creative Director Paris, France

Art director in the automotive event industry, graphic designer and illustrator. Marin PETER  participated in the creation of the Olio Nuovo Days from the first edition. Epicurean and aesthete, Marin PETER knows how to appreciate the curves of a rare car as much as the originality of the design of an olive oil bottle!

@thefinestillustrator

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.

Fil BUCCHINO, President of the Ethical competition

ABANDONED GROVE, Founder & professional olive oil taster Toronto, Canada & Firenze, Italy

Alexis KERNER, Vice President of the Ethical competition

Environmental scientist and Expert Olive Oil Taster, Sevilla, Spain

Alexis Kerner is a professional olive oil taster with a strong background in the environment. She not only holds her Title as Expert Olive Oil Taster from the University of Jaén, but also has a degree from Connecticut College in Environmental Science. Alexis has worked for over 14 years in the public sector serving both the Spanish and United States governments. Although she has many years of experience as an inspector, she recognizes her passion prior to olive oil was compost. Her interest in organic matter began in the late 90s during the School for Sustainable Development in Costa Rica project that taught women composting. This project planted an important seed that later translated to her work as Compost Manager at the Staten Island Botanical Garden in NYC and then to various European LIFE and FEDER programmes for the Andalusian government. Called at worst a tree hugger, Alexis maintains her belief that we have more to gain and learn from working with soils to produce high quality extra virgin olive oil while reversing our degraded Earth systems.

Fabrice ROUSSELOT

The CONVERSATION, Managing editor, Lecturer at the Sciences P School of Journalism, Paris, France

Managing Editor of  THE CONVERSATION, Fabrice spent a large part of his career as a foreign correspondent for Libération, before running the website and then becoming the daily’s editorial director. He has written for a number of magazines and contributed to many international media. He is also the author of two books on international news and politics and a novel.

The Conversation is a network of nonprofit media outlets publishing news stories and research reports online, with accompanying expert opinion and analysis. Articles are written by academics and researchers under a Creative Commons license, allowing reuse without modification.

Fanny GIANSETTO

ECOTABLE co-founder, Paris, France

Fanny Giansetto is a lecturer in private law. Her research focuses on food law and environmental law. At the same time, she co-founded “Ecotable“, a structure that supports the catering sector in its ecological transition.

Teodoro MIANO

CIHEAM, General Secretary, Paris, France & Bari, Italy

General Secretary of CIHEAM, (Advanced Mediterranean Agronomic Studies) at the intergovernmental organization, MIANO has been involved in Mediterranean agriculture, sustainable food systems, environmental protection, and agricultural development for more than 30 years

Full Professor of Agricultural Chemistry at the Department of Soil, Plant, and Food Science of the University Aldo Moro of Bari (Italy). He is an agronomist and started his academic career after graduating from the University of Basilicata (Italy) in 1987. In 1992, he entered as an Associate Professor at the University of Bari, where he later became a full professor in 2001. He pursued his research in the United States, Germany, Switzerland, and Norway.
Teodoro Miano has been President of the Italian Society of Agricultural Chemistry, President of the European Soil Systems Sciences Division of the European Geosciences Union, and President of the International Humic Substances Society (IHSS).

Pierre HIVERNAT

Alimentation Générale, Chairman and co-founder, Paris, France

Chairman and co-founder of Alimentation Générale, which celebrates its 10th anniversary in 2024, author of food reviews for Médiapart, the Omnivore guide and for France Culture’s  Les Bonnes Choses.. HIVERNAT is former Editor at Les Inrockuptibles magazine,  former Director of programming at the Parc et Grande Halle de la Villette in Paris and former artistic director of the Marseille-Provence association’s bid to become European Capital of Culture 2013.

Yasmine SEGHIRATE

CIHEAM, Administrator, Paris, France

Undergraduate Institut d’Etudes Politiques d’Aix en Provence, Political sociology Arab and Muslim world

Women and Youth Empowerment, Communications · Policy and Communications Manager at CIHEAM

Pascal TANCHOUX

Communication and marketing Consultant, Lausanne, Switzerland.

Pascal is a communication and marketing professional. He has worked in Switzerland and internationally in many business sectors, such as engineering, the pharmaceutical industry, and the food industry. He has notably supported the development of ethical labels for coffee and chocolate brands.

 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.

Nicolas NÉTIEN

Environmental Engineer Consultant, Cyprus

Environmental Engineer Consultant, Cyprus Nicolas Nétien is an environmental engineer specializing in soil biology, especially on olive root microbiome. His work has allowed to create drought resilience and drastic increase of phenolic content in olives Trees.
He currently holds the world record for phenolic content in olive oil, with a staggering 4997mg/ liter.
His work and research take place in Cyprus

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

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

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.

Achille NÉTIEN

TEAM CYPRUS, Agios Dhometios, Nicosia

First participation for Achille, born on May, 23, 2012.

Coached by his father, Nicolas NÉTIEN, environmental engineer specializing in soil biology, especially on olive root microbiome.

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

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

Second participation for Rita born on May 29, 2014.

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.

Issa EL GUERRAB

TEAM FRANCE, Paris

Second participation for Issa born on May 29, 2014.

His little sister Rita is also in the jury.

Issa is coached by his mother Yasmine SEGHIRATE EL GUERRAB.

Alain FRIBOURG

TEAM FRANCE, Paris

3rd participation for Alain born on December 29, 2014.

GENESIS OF THE OLIVE KIDS AWARDS thanks to FRIBOURG FAMILY:

Alain and his sister Clara are at the origin of the Olive Kids awards. During COVID lockdown, we gave them olive oil samples to taste for entertaining them. They had fun with that, drawing their feelings and trying to comment the taste and impressions that thanks to them and their amazing mother Georgia, OLIO NUOVO DAYS had the idea to start a program to help kids to understand how taste works.

Clara FRIBOURG

TEAM FRANCE, Paris

3rd participation for Clara born on January 1, 2012.

GENESIS OF THE OLIVE KIDS AWARDS thanks to FRIBOURG FAMILY:

Clara and her brother Alain are at the origin of the Olive Kids awards. During COVID lockdown, we gave them olive oil samples to taste for entertaining them. They had fun with that, drawing their feelings and trying to comment the taste and impressions that thanks to them and their amazing mother Georgia, OLIO NUOVO DAYS had the idea to start a program to help kids to understand how taste works.

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

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

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.

Mathilde PÂRIS

TEAM SPAIN, Madrid

Telmo SÁNCHEZ SARRASIN

TEAM SPAIN, La Puebla de Híjar

First time with the OLIVE KIDS AWARDS for Telmo born March 16, 2013.

He participates with his brothers Diego and Hernán.

Coached by his father, the famous miller and olive oil consultant Javier SÁNCHEZ PEDRÓS

Diego SÁNCHEZ SARRASIN

TEAM SPAIN, La Puebla de Híjar

First participation for Diego born March 20, 2015.

He participates with his brothers Telmo and Hernán.

Coached by his father, the famous miller and olive oil consultant Javier SÁNCHEZ PEDRÓS

Hernán SÁNCHEZ SARRASIN

TEAM SPAIN, La Puebla de Híjar

First time in the competition for Hernán born April 3, 2018. Fortunatly he participates with his brothers Diego and Telmo and he is coached by his father, the famous miller and olive oil consultant Javier SÁNCHEZ PEDRÓS

Sofia TEBOURBI

TEAM TUNISIA, Mateur, Gouvernorat de Bizerte

First time in the competition for Sofia born December, 22, 2018.

Sofia was raised in the love of olive oil, her mother and aunt are the olive oil producers of A&S, an amazing EVOO with unusual hints of rosmary and sage. She is coached by her mother, Sélima BEN HAMOUDA.