José María Penco is an agronomist, consultant, manager, and olive farmer in Córdoba. He holds a BSc in Agricultural Engineering from the University of Córdoba, an Executive MBA from the International Institute San Telmo in Seville, and a Master's degree in Olive Growing and Olive Oil Technology from the University of Córdoba. He is currently the Director of the Association of Spanish Olive Oil Municipalities (AEMO), an organization consisting of 170 communities across Spain, and the Executive Secretary of the Euro-Mediterranean Network of Olive Oil Cities (Recomed), an association that includes 10 Mediterranean olive-growing countries.

Before this, José María worked as a project designer for over 15 years, developing numerous food-industry projects, particularly in olive oil. Early in his career, he worked as an agronomist for the Cádiz government and managed agribusiness companies in the oil and wine sectors. He is the author of several scientific papers on olive and olive oil production and has lectured at various national and international forums on modern olive cultivation techniques, cost and market analysis, and quality control. He is a member of several tasting panels in Spain, including those of Cádiz, Córdoba, and Seville, and is a renowned international judge and director of the EVOOLEUM international olive oil competition.

Maria de la Paz Aguilera Herrera holds a B.Sc. in Biology from the University of Granada and a Ph.D. in Chemical Sciences from the University of Jaén. She has more than 20 years of experience in olive oil production and served for many years as a panel leader and head of the innovative “Experimental Cooking with Olive Oil” program at the Center for Olive and Olive Oil Technologies (Citoliva) in Jaén. In 2019, she joined the Superior Facultative Body of the Junta de Andalucía as a specialist technician in the food and health department of IFAPA (Institute of Agricultural and Fisheries Research and Training of the Ministry of Agriculture). Her main research focuses on the differentiated quality of EVOOs and improving the lipid profile after their incorporation into the food chain.

Over the past 15 years, she has served as a judge in numerous national and international competitions and has contributed to the Evooleum and Iberoleum guidebooks since their initial editions. She has authored over 30 articles in international journals, along with several research papers in leading scientific publications. She is the co-author of multiple specialized books, including “Manual of Olive Oil Tasting and Pairing” and “Olive Cultivation,” which is currently in its 6th edition.

Filomena D’Avino works for the Ministry of Agriculture as an agricultural inspector specializing in protecting quality production and combating fraud in the agri-food sector. She is also an educator, collaborating with the Regional Government of Campania through the Regional School of Local Police, focusing on consumer protection and quality control. She holds a B.A. and an M.A. in Food Science & Technology from the University of Naples and a postgraduate certificate in Food Hygiene, Nutrition, and Wellness from the same university. She is an expert olive oil taster, registered with the Campania Region, and serves as a national and international judge and a Slow Food Guide collaborator since 2012. As an educator, she has taught numerous courses on olive oil appreciation, emphasizing the use of EVOOs in cooking and gastronomy.

Eleni Barbopoulou is an agronomist who earned her degree from Aristotle University of Thessaloniki and completed a postgraduate MSc at the Mediterranean Agronomic Institute (MAICh). She currently works in Chania, Crete, at the Food Technology Laboratory of the Olive Tree & Viticulture Institute (IELYA), part of the state-run Elgo-Dimitra national research network. As a quality manager, she oversees the implementation of ISO 17025 standards in olive oil tastings and acts as the lead analyst for chemical testing. She also serves as the technical manager and panel leader of the state-certified local Organoleptic Assessment Panel of EVOO, recognized by the International Olive Council. Ms. Barbopoulou has participated in numerous research projects related to irrigation, phytopathology, and olive oil, and has co-authored several scientific publications. She has completed olive oil tasting courses organized by the International Olive Council in Madrid and has judged at both national and international EVOO competitions.

Angelo Lo Conte is an olive oil expert in the fields of traceability, quality assessment and control. Following his degree in Agricultural Sciences and Technologies from the Faculty of Agriculture of Portici (Naples), Angelo held positions as both teacher and consultant with trade bodies such as the Salerno Olive Oil Association and the Association of Olive Oil Tasters in Naples. He is accredited as a taster and panel leader by the IOC-recognized relevant Italian Ministry of Education programme. He was part of the team that led to the delimitation of the PDO Irpinia-Colline dell’Ufita EVOO region and since 2003 is a founding member of the Èlaion Association, creator of the Ex Olivis event in Ariano where the Tricolle national EVOO competition is organized. Mr Lo Conte has been the curator for the Campania and Basilicata Regions for the Slow Food Extra Virgin Olive Oil Guide.

Alexandra Kicenik Devarenne is an olive oil consultant, writer, and educator based in California. She has served as a member of official IOC and AOCS-recognized taste panels since 2003 and has taught and organized classes on olive oil sensory analysis for the Culinary Institute of America, Institute of Agrifood Research & Technology (IRTA) in Catalonia, the University of California Davis Olive Center, Olive Oil Sommeliers of Japan, and others. She acts as a judge and advisor for various olive oil competitions both domestically and internationally and is a frequent presenter at local and global events, focusing on olive oil sensory attributes, communication, marketing, and quality. Author of "Olive Oil: A Field Guide," she has written extensively on many aspects of olive oil for both popular and scholarly publications and websites. Her career in olive oil began with research and outreach at the UC Cooperative Extension, including work on organic controls for olive fly. As a freelance consultant, she focuses on all aspects of improving olive oil quality and success, from helping clients select the best olive cultivars for their needs to creating outstanding blends and telling their stories in the marketplace. Alexandra is the director of Extra Virgin Alliance, the specialty section of the North American Olive Oil Association, working with olive oil producers and experts to foster appreciation and create value in the market for authentic extra virgin olive oil.

Selin Ertür is an olive oil taster, producer, and farmer in Edremit. After graduating from university, she traveled to Italy to further her education in olive oil. She was trained and licensed in Tuscany, where she spent 8 years working alongside Tuscan olive oil experts, including Dr. Marco Mugelli. Her expert status is officially recognized by Mipaff and Acap (the Association of Recognized Panel Leaders of the Italian Ministry of Agriculture). She holds both Italian and international panel leader licenses in accordance with IOOC standards and has panel leader authority recognized by IOOC. Selin has twenty years of professional experience in tasting olive oil. She continues to produce olive oil, being the fourth generation in a family that has operated an olive mill since 1899. She has delivered numerous lectures on olive oil tasting, olive varietals, and quality standards both nationally and internationally, and has judged at many international competitions, including Il Magnifico, Sol d’Oro, Los Angeles, Joop, Montiferru, and Lodo Guide. As a member of the Chamber of Agriculture Council, she has supported olive growers in cultivation and quality for many years.

Manolis Fafoutakis is based in Ierapetra, Crete. He is an analytical chemist with more than 36 years of experience in the quality control of olive oil and is himself an olive oil producer. During his long career Manolis has been in charge of several chemical testing laboratories specializing in olive oil. His current employer was the first in Greece to be accredited according to EN ISO/IEC 17025 for the determination of the chemical parameters specified in the European Regulation for Olive Oil and it is recognized by the International Olive Council.

He participates as a judge in the olive oil competition of Crete and his many years of experience and expertise in olive oil analysis and organoleptic assessment have established him as a valuable advisor to olive oil professionals.

Tammy Karambelas is a Greek-Australian accredited EVOO taster working currently as Product Specialist / Oleologist for Sitia Olive Oil – LASITIA as well as for Olympian Green International, both οlive-oil production and distribution companies. Tammy has vast experience in exports having worked in this sector for over 20 years. After earning a Bachelor of Applied Science in Mathematics and Computer Science from Swinburne University of Technology in Melbourne, she pursued a Bachelor of Economics in Business Administration from the Hellenic Open University. In 2019 she was granted a scholarship by the International Olive Council to attend University of Jaen’s olive oil tasting course “Diploma de Especializacion en Experto en Cata de Aceite de Oliva Virgenes” which she completed successfully. In 2020 and 2022 Tammy was the only Greek recipient of the Centro IFAPA & Union Europea annual scholarships to follow the prestigious “Curso Superior de Especializacion en Elaiotecnia” at IFAPA Venta del Llano de Mengíbar in Jaén & “Curso Superior de Especializacion en Olivicultura” at IFAPA Alameda de Obispo in Cordoba respectively. Additionally in 2022 she attended the summer courses of the University de Andalucia “Curso Plan de Marketing, Marca, Packaging y Responsabilidad Social en el Sector Oleicola” & “Estrategias y Calculo de Costes en la Cadena de Valor de los Aceites de Oliva”. She is a judge for several international olive oil competitions and also consults and educates chefs and producers in olive oil tasting and food pairing.

BBrígida Jiménez Herrera is a PharmD (Doctor of Pharmacy) with an MBA in Business Administration and a diploma in fats and oils from the Spanish National Research Council (CSIC). Since 1990 she is the director of the Agricultural Training Research Centre of Cabra, in Córdoba. The Olivar Center, within this institution, specializes in oil olive oil and table olives. She has extensive experience in research and development projects and in the sensory analysis of extra virgin olive with numerous participations in major local, national and international panels and competitions.

As a scientist she has participated in numerous conferences, national and international and has received many awards, such as the “Andres Nunez de Prado Organic Livestock Award” for her research in agriculture and for her papers on “Phenolic compounds with a beneficial health effect in Picual EVOOs” and “Comparative study of organic farming vs conventional farming”; the Olivar de Jaén Prize for her efforts to spread the Culture of the Olive Grove; the Olivar Award for her dedicated promotion of the olive and olive oil; the Weevil Award, by DOP Priego de Córdoba for her continued support for the operation and development of the appellation, and the Table Olive Award by the Foundation for the Development and Promotion of the Table Olive in Córdoba.

Sara Godena works as a Research Associate at the Department of Agriculture and Nutrition of the Poreč Institute of Agriculture and Tourism, in Poreč (Croatia). In 2008 she first attended also an olive oil appreciation course at the International School of Sensory Analysis and Food Culture in Pesaro, Italy, and in 2014 she won a IOC scholarship and attended the University of Jaén’s specialized course in the organoleptic assessment of extra virgin olive oil. She is author and co-author of many scientific and professional papers and has participated in many national and international research projects. Since 2010 she is on her country’s national list of EVOO sensory evaluators approved by the Ministry of Agriculture and she is a member of the EU and IOC-recognized tasting panel of the Poreč Institute of Agriculture and Tourism. She has judged in several major competitions, including New York, Copenhagen, Athena, Monocultivar and Domina.

Alexis is an environmental scientist and olive oil expert who is a long-time resident of Spain. She holds a degree in environmental studies from Connecticut College and certificates in olive oil tasting and olive cultivation from the Universities of Jaen, Seville and the IFAPA Centro Alameda de Obispo. Since 2014 she is the owner and general manager of The Olive Oil Workshop, through which she has been providing educational services and consultation to producers and buyers. Previously she worked for more than 10 years as an environmental inspector and compost specialist for both the Spanish government and the Staten Island Botanical Garden. She has judged in numerous international olive oil competitions, has lectured widely in Spain and internationally.

Dr Maria Koliatsou has been Deputy Panel Leader of the official, IOC recognized, sensory panel of the Ministry of Development & Investments of Greece since 2012. After graduating as an Oenologist, she received her MSc in Brewing and Distilling and subsequently a PhD in the field of Life Sciences, both from Heriot Watt University, Edinburgh, UK. Her personal interests lie in the areas of olive oil aroma profiles and gustatory characteristics which she has been developing professionally at the Chemical Laboratories of the Ministry of Development & Investments. She has completed the IOC-approved international course for panel leaders on the sensory analysis of virgin olive oil and she has judged at various national olive oil shows across Greece.

Νicolas Koutsoukos is a chemist and founder-president of the Kalamata Olive Oil School. He is an accredited EVOO taster and member of the tasting panel of the Greek Agricultural Organization “Demeter”. He is a consultant to numerous olive oil mills and a quality consultant to a number of companies in the olive-oil sector. Nicolas has more than 30 years of experience in the olive oil industry. Since 1994 he has been the chief chemical analyst of the "Peter Boufeas" chemical laboratory in Kalamata and, prior to this role, he was in charge of quality control at "Greek Agricultural Products".

Yusuf Küçük is a professional tour guide specializing in olive oil and wine. He holds a Master's degree in chemical engineering from the University of Stuttgart and a Sensory Olive Oil Tasting qualification from Anaoo (2008). He is a member of the IOC-accredited AYTB Panel in Aydin since 2008 and has judged for several international olive oil competitions. More recently he has provided training in 36 provinces of the country in order to increase olive oil consumption and raise consumer quality awareness.

Aida Lazzez from Tunisia, is an educator and permanent researcher at the unit of Technology and Quality at the Olive Tree Institute (L’Institut de l’Olivier) in Sfax, Tunisia, since 2005. Her research aims to improve the quality of olive oil through the study of factors such as the maturation process, olive tree varietals, extraction techniques, geographical locations, irrigation and climate factors. In recent years she has focused on developing olive oil authentication techniques through biomarkers and olive oil “fingerprints”. The author of more than 20 scientific papers and co-author of many more, she has participated in several national and international scientific conferences and is a permanent member of the Scientific Committee of the International Symposium Med Mag Oliva where she is in charge of developing several programs including a course on the sensory analysis of olive oil. As a member of her country’s Audit Committee she is responsible for controling olive oil mills and practices and as a member of Tunisia’s National Olive Oil Office she controls the application of physico-chemical methods of analysis of olive oil and olive pomace oil. She is an accredited olive oil taster since 2009, through the University of Jaen, where she also teaches a university-level course on olive oil sensory analysis and another one on the chemistry of fats.

Johnny Madge started tasting olive oil on the panel of the Slow Food Guide “Extravergini” in 2005 in Italy, where he has lived since 1982. Since then he has talked about olive oil for many radio and television programmes of the BBC and elsewhere, such as in New York at the 1st NYOOC in 2013 where he analyzed the concept of bitterness in olive oil. In 2008 he initiated the “Johnny Madge Olive Oil Tour” a multilevel programme on olive oil education for tourists, chefs and producers from all over the world. Since 2014 he has judged olive oil in international competitions such as Olive Japan, the Australian International Olive Awards and Athena. In 2017 he was awarded the Lekythos award at the Ercole Olivario Competition for the non-Italian person who distinguished himself by spreading the good word of quality Italian olive oil in Italy and abroad. Since the advent of Covid he has started holding online olive oil tastings.

Elena Díaz Mejías is an agricultural engineer graduated from the Polytechnic University of Madrid (UPM). She leads the sensory analysis department at the Madrid Agri-Food Arbitration Laboratory and acts as the panel leader for the EVOO tasting panel at the Spanish Ministry of Agriculture, Fisheries, and Food. Elena has evaluated entries at many national and international competitions, such as Jaén Selección, Expoliva, and Mario Solinas, and has contributed to the Evooleum and Iber Oleum guides. She is a member of the International Olive Council’s panel of experts on organoleptic assessment and manages the panel for the Alimentos de España Award for Spain’s top EVOO, organized by the Spanish Ministry of Agriculture, Fisheries and Food.

Dionissis Papadatos hails from Kalamata, Greece. He pursued his studies at the Department of Cultural Technology and Communication at the Aegean University, specializing in Cultural Representation and New Technologies. Additionally, he holds an MBA degree from the University of Nicosia. Since 2006, Dionissis has been actively involved in various roles across Greece, including cultural event coordination and environmental work with non-profit organizations. Since 2012, he has held the position of Head of Project Management at the "Captain Vassilis and Carmen Constantakopoulos Foundation." The Foundation's primary objective is to establish Messinia as a model for sustainable development by supporting and promoting related projects. Engaging in a wide range of fields, including rural development, society, culture, and the environment, the Foundation fosters partnerships with relevant institutions and bodies. Dionissis also contributed as an active member of the Kalamata Olive Oil Taste Panel at the Technological Educational Institute of Peloponnese for five years.

George Moforis is a certified EVOO taster accredited by the National Organization of Olive Oil Tasters of Italy (ONAOO). He is the General Manager of the olive oil producer Hellenic Fields, where he oversees production with a focus on excellence and on developing unique, high-quality olive oil blends.

After earning his M.Sc. in Civil Engineering and Management in Scotland in 2002, George spent ten years working as a Construction Project Manager. He then decided to pursue his passion for producing and professionally tasting Extra Virgin Olive Oil. In 2019, he began specializing in organoleptic assessment in Italy, a journey that ended in 2022 when he received his degree as a professional olive oil taster. By regularly attending specialized seminars in Greece and abroad, George Moforis effectively combines practical experience as a producer with the technical knowledge of a professional taster.

Catherine Papaioannou, based in Athens, holds an MBA in Economics and Business Administration as well as a Diploma in Computer Science. With over 35 years of professional experience in olive oil production, marketing, and strategic development in international exports, she has built a distinguished career. In 2004, she successfully passed the official olive oil sensory panel test under the supervision of Mrs. Christopoulou and Mrs. Lazaraki, certified panel leaders affiliated with the International Olive Council (IOOC). Catherine has overseen business operations and export activities across 27 countries, representing companies in prestigious international competitions and trade shows, and securing numerous awards for excellence. Currently, she is pursuing a BSc in Tourism Management at the Hellenic Open University, focusing on leveraging Greek gastronomy and authentic brands to expand the Greek tourism sector and agrotourism. She combines her academic pursuits with practical experience to foster cultural heritage, business growth, and international brand development. In 2025, she was certified in Sustainable Tourism Innovation by CESIE, a European Union–affiliated organization.

Konstantinos Patistis is an agronomist, certified olive oil taster, producer, and olive farmer based in South Pelion, Greece. After studying Electrical Engineering and Computer Science at the University of Patras, he traveled to South Africa to pursue his first passion: culinary arts and pastry. After finishing his studies there and gaining valuable experience, he spent three years working at high-end, Michelin-starred, and traditional restaurants before leaving the culinary world to join the family winery and restore the family-owned olive groves. Olive trees and extra virgin olive oil quickly became his true passions, prompting him to study Agronomy at the Department of Agriculture, Crop Production, and Rural Environment at the University of Thessaly. Later, Konstantinos fully committed himself to managing the family olive groves and producing high-quality extra virgin olive oil. He was then awarded a scholarship by the International Olive Council to attend the olive oil tasting course at the University of Jaén, which he successfully completed. A food enthusiast and passionate forager, he now uses his knowledge to provide culinary experiences and olive oil tastings to like-minded individuals through Terpsis Experiences, which he co-founded.

Francisco Manuel Aguia de Sousa Ataide Pavao, is an agronomist, olive grove manager, olive mill expert, educator and accredited taster. A graduate of the Superior Institute of Agronomy at Lisbon’s Technical University, he has managed olive groves, olive tree nurseries and olive mills for many years with a vast array of responsibilities. As technical manager and president of the Producers Association in Integrated Pest Management of Trás-os-Montes and the Alto Douro Region, Francisco has been in the forefront of implementing novel integrated production and organic farming techniques in these regions.

He teaches at the School of Agronomy at Bragança’s Polytechnic Institute and is a permanent member of the school’s extended panel of olive oil tasters. He has been the director of the Portuguese Farmers Confederation and judges regularly in several international competitions outside Portugal.

Fernando Martínez Roman holds a Ph.D. in Biological Sciences and works as a Research and Development specialist at the Instituto de la Grasa (CSIC), part of the Higher Council for Scientific Research. He is currently an R&D&I Specialist at the Experimental Oil Mill within the Industrial Processes and Environment Unit and also leads the oil sensory panel at the Seville Instituto de la Grasa. Fernando has participated in more than 120 research and development projects, both private and public, all related to the production technology, characteristics, and quality of virgin olive oil. He has taught many courses on oils, fats, olive oil production, quality, and sensory assessment at the Instituto de la Grasa and other institutions like the University of Seville, for over 30 years, and has published extensively. Fernando has judged in numerous national and international EVOO competitions, such as Diputación de Sevilla, Jaén Selección, Málaga, Huelva, Gran Picual, Expoliva, Ecotrama, Beja, Santarem, Los Angeles, New York, Auckland, Terra di Cicerone, Argoliva, San Juan, Verona, and Tokio, and has also tasted for guidebooks such as Iberoleum and Evooleum.

Marcelo Scofano is a gastronomy and culinary technologist and olive oil sensory analyst. He holds diplomas in these fields from Brazil’s Estácio de Sá University, Uruguay’s Universidad de la Republica and Spain’s IFAPA – Instituto de Investigación y Formación Agraria y Pesquera de Cabra, where he received training as a professional taster and Master in Elaiotechnique. He is a contributing editor to the book “Um fio de Azeite” (A drizzle of olive oil) by Rosa Nepomuceno and has published many articles on olive oil in Brazil. He is an active olive oil lecturer, consultant and researcher and is partner at Estilo Gourmet – Saber Culinário (Gourmet Style – Culinary Knowledge), an event management company that also provides consultancy, gastronomy courses and corporate training in Rio de Janeiro.

Ehud Soriano is an olive oil expert and consultant. He started his journey in the olive oil sector as a producer and olive oil miller and over time has become more and more enthusiastic about aspects pertaining to olive oil quality and culture. He is a graduate of the University of Jaén’s specialized course on the organoleptic assessment of extra virgin olive oil. Following his accreditation as a panel leader Ehud returned to Israel to establish the Israeli olive oil national tasting panel and the Ministry of Health tasting panel.

Ehud is part of the revolution of quality olive oil in Israel and leads many courses on tasting techniques, cultivation, production and marketing of olive oil.

He travels extensively abroad as a consultant, as an educator and as a taster with several international olive oil competitions including Ovibeja, EVO-IOOC, Evooleum, Masters of Olive Oil and Terra Olivo. He is also the professional manager of the Israeli National olive oil competitions.

Enrique García-Tenorio, agricultural engineer and expert in international business management, is CEO of the foundation “Montes de Toledo Olive Oil” since 1998. His duties cover general management, promotion and product certification for this Protected Designation of Origin body, for which he has also drafted the application file for its EU registration and its specifications. As an olive oil taster, Enrique has qualifications as a sensory judge and panel leader and has conducted olive oil workshops and seminars across the world including most countries of the European Union, Japan, China, Korea, Mexico and the USA. He has served as judge in many international olive oil competitions such as the Spanish Ministry of Agriculture Awards, Evooleum and Iberoleum in Spain, Olive Japan and Australian International Olive Awards. Enrique has also participated in the creation and accreditation of the sensory laboratory of extra virgin olive oils owned by the Montes de Toledo foundation, which is certified by the IOOC and the Spanish Ministry of Agriculture. In addition, he is an external collaborator of the Spanish Accreditation Body (ENAC) as technical auditor for the accomplishment of product certification audits in the olive oil sector and guest speaker at several seminars on product certification and designations of origin management around the world. He is a member of the Board of Trustees of the Mediterranean Diet Foundation, representing the Montes de Toledo Foundation

Odysseas Vlachavas is an olive oil expert based in Thessaloniki, Northern Greece. After studying physiotherapy in Greece and in Germany, Odysseas worked in sales for various companies before deciding in 2009 to follow his passion, the production of olive oil. He is an accredited olive oil taster and has attended numerous seminars on olive oil tasting, quality control and blending. In 2012 he created Ellion, a company that produces high-quality olive oils and gourmet table olives based on the famous local cultivar Chalikidiki. Since 2014 Odysseas has also worked as a consultant for various Greek mills in the fields of oil production and marketing, building on his experience in blending EVOOs from different cultivars. He has led seminars on olive oils from Greece at international trade fairs (SIAL, Natural & Organic Products Europe, Detrop) and has developed a special live oil appreciation seminar for children and consumers. Recently he started collaborating with the Perrotis College “Krinos” Olive Oil Center on various research projects.

Richard Wolny is a copywriter and food writer with over 20 years of experience in the wine and olive oil industries. He manages the “Experience the World of Olive Oil” showcase at Biofach, the world’s top trade fair for organic food, held in Nuremberg. This special event allows visitors to taste a variety of olive oils all in one place. Additionally, Richard oversees the Biofach “Olive Oil Awards,” in which attendees participate in blind tastings to select the best olive oils, with winners receiving their awards on-site during the fair. As a member of the German Olive Oil Tasting Panel (DOP), Richard connects with olive oil experts across Germany and participates in international judging.

Anita Zachou is an agricultural engineer, expert olive oil taster, olive oil quality assurance consultant, educator to culinary professionals, holistic wellness coach, writer, trainer, and host of the first olive oil podcast in Greece. She has a B.Sc. in agronomy form the University of the Peloponnese and gained her first certification in olive oil tasting in 2012. Later on she was granted a scholarship by the International Olive Council to attend University of Jaen’s olive oil tasting course which she completed successfully. Anita was director of education for various multinational companies for twenty years (including Global Training Manager for APIVITA Natural Cosmetics) before deciding to follow her calling: to move permanently to Mykonos, to teach, offer guidance and inspire people to live a healthier, happier and longer life by adopting the Mediterranean lifestyle and the consumption of high-quality extra virgin olive oil. She is therefore the founder of “Mykonos Olive Oil Tasting”, an educational and consulting company offering seminars and workshops on olive oil tasting and gastronomy, the Mediterranean Diet and holistic health and wellness. Her programs have been attended by hundreds of people, including food lovers, children and culinary professionals. She holds seminars and consults producers and olive oil mills in Greece and abroad regularly on how to produce quality EVOOs and establish high-end brands. She is a pioneer in Greece of alternative olive oil tourism and her ambition is to share her knowledge and experience on the value, quality, right choices and multiple health benefits of Extra Virgin Olive Oil and the Mediterranean Diet by creating ambassadors of these values in different parts of the world. She has judged in several international olive oil competitions and is member of the Italian Association of Olive Oil Tasters (ONAOO), the Spanish Olive Oil Gastronomy Academy, the FILAIOS Club of Olive Oil Friends, the Women In Olive Oil (WIOO) International Group, the International Coach Federation and the European Lifestyle Medicine Organization.