Alexandra Kicenic Devarenne


Alexandra Kicenik Devarenne, olive oil consultant and educator, is a cofounder of the Extra Virgin Alliance (EVA), an international non‐profit trade association of olive oil producers and experts working to foster appreciation, restore consumer trust and create value in the market for authentic, high-quality extra virgin olive oil. A taste panel member since 2003, she currently serves on two California olive oil sensory panels. She has taught olive oil tasting classes in many venues, including Olive Oil Sommeliers of Japan, Culinary Institute of America, Los Angeles County Fair, UC Davis, and many other venues. She serves as a judge and advisor for several California and international olive oil competitions and chairs the Napa Valley Olive Oil Competition. Alexandra has presented at many olive oil conferences in the US and abroad, focusing on olive oil sensory education, communication, marketing and quality, and teaches classes on olive oil production. She is a member of the American Oil Chemists’ Society expert committee on olive oil, and has cooperated with AOCS on research projects. Beginning with her research work while at the University of California Cooperative Extension, she has written on many aspects of olive oil for popular and scholarly publications, and contributed a chapter to the international book Olive Oil Sensory Evaluation.Juan Ramón Izquierdo, from Spain, is a chemist. He is a civil servant for the Spanish Ministry of Agriculture where he heads the Department of Fats and Oils Analysis of the Ministry’s central laboratory (Laboratorio Arbitral Agroalimentario).

Up to 2012 he headed the tasting panel of virgin olive oil of the Ministry and is currently in charge of it. He is a member of the chemical experts group in olive oil of the European Union Commission and the International Olive Council