Judges

In the heart of Kalamata, where ancient olive groves stretch to the horizon, we find a true master of olive oil – Kostas Liris. With his headquarters as his base, he has become a renowned expert in the production and quality of extra virgin olive oil.

Kostas has served as a judge in prestigious olive oil competitions since 2014, where his taste and expertise set the standard for excellence. In addition to this, he has spread his passion by teaching olive oil sensory analysis, production, and safety in some of the world's most iconic cities.

The founder of the Iris-Agricultural Union of Messinia, Kostas Liris, has also transformed the landscape of the agricultural and food industry through consulting services. He is a skilled negotiator in the international olive oil trade and has collaborated with leading companies in the sector.

His dedication to promoting quality Greek products also received recognition from former Prime Minister Georgios Papandreou. Kostas generously shares his knowledge through his written works on olive oil.

Kostas Liris is a true master in the olive groves, and his work continues to inspire and drive the industry forward.

Samia Chkir has carved a distinguished career at the Office National de l'Huile (ONH) in Tunisia since 1991, dedicated to advancing the quality and understanding of olive oil. She holds a Diploma of Senior Public Health Technician from the Higher School of Health Sciences and Techniques of Tunis, which she obtained between 1988 and 1991.

Over her extensive career, Samia has risen through various significant roles at ONH, starting as Head of the Central Laboratory in 2000, and subsequently assuming the position of Head of Laboratory in 2012. In 2017, she became the Olive Oil Tasting Jury Leader, and by 2021, she was appointed as the Training Manager at the International Training Centre of the National Oil Office. Her expertise is further recognized through her memberships in the Committee of Tunisian Organoleptic Experts and the Committee of Tunisian Olive Chemist Experts.

Samia is actively involved in international circles as a permanent member of the jury for the Mario Solinas Quality Award, a prestigious international competition of extra virgin olive oils. She also contributes as an expert in the International Olive Council (IOC), participating in biannual meetings and various working groups focused on training, accreditation, and sensory analysis standards.

Her role extends to significant educational contributions, where she oversees and facilitates various training programs aimed at developing the skills of virgin olive oil tasters and technicians. Samia’s work includes the harmonization of olive oil tasting panels and implementing the IOC method for the classification of virgin olive oil across different training courses.

Samia’s commitment to the olive oil sector is underscored by her involvement in numerous research and development projects aimed at enhancing industry standards and practices. Her scientific contributions are recognized in her participation in publications and her active role in the revision of the Codex standards to align with IOC standards. With a career spanning over three decades, Samia Chkir remains a pivotal figure in enhancing the global olive oil industry, emphasizing quality, training, and the comprehensive sensory analysis of olive oil.

Dr. María Dolores Jaén canadas is a distinguished chemist with a specialization in biochemistry from the university of granada. she holds a ph.d. in food safety from the university of Jaén and furthered her education with a master's in toxicology from the university of seville, a master's in food safety from the university of Jaén, and expertise in water and soil purification from the european school of management and business. Dr. Jaén canadas is also a highly skilled evoo sommelier, oenologist, and sommelier.

Dr. Jaén canadas' professional journey began after completing her chemistry degree, where she spent several years at the faculty of medicine, researching melatonin and its effects on the nervous system. in 1999, she founded "higea laboratories," an agri-food analysis lab. under her leadership, the lab has focused primarily on the olive industry, expanding its horizons to include food and water analysis, as well as managing food industries concerning safety and hygiene.

in addition to her role at higea laboratories, Dr. Jaén canadas has served as the director of the “tasted room” tasting school since its inception in january 2020. the school aims to provide an immersive experience into the world of evoo, wine, chocolate, cheese, and other products by playing with emotions and the senses through interactive workshops and tastings.

she also holds a significant role as the head coordinator and professor of the master's degree in cosmetics and dermatology, in collaboration with the university of granada. her contributions to the field are further evidenced by her authored publications, including the book “transferring and storage of olive oils” and chapters in books focusing on food safety and melatonin.

throughout her illustrious career, Dr. María Dolores Jaén canadas has seamlessly combined her extensive knowledge in chemistry, food safety, and organoleptic studies, making her an influential figure in her field.

Dr. Eng. Kaouther Ben Hassine is a distinguished and accomplished individual whose passion for the fields of food and agriculture has left an indelible mark on the industry. With a profound dedication to innovation and research, she has emerged as a leading luminary in her domain.

As an Assistant Professor at the Ministry of Agriculture and Water Resources and a valued member of the esteemed Institution of Agricultural Research and Higher Education, Dr. Ben Hassine has consistently demonstrated her unwavering commitment to advancing the frontiers of knowledge in these critical areas. Her journey has been marked by relentless curiosity, unyielding perseverance, and a deep-rooted desire to contribute to the betterment of society.

With an extensive academic background that spans numerous accolades and degrees, Dr. Ben Hassine's expertise shines brilliantly. She possesses a unique ability to bridge the gap between theoretical knowledge and practical application, ensuring that her research and teachings have a real-world impact. Her innovative approaches to addressing the challenges facing the agriculture and food sectors have earned her the admiration and respect of peers and students alike.

Beyond her academic prowess, Dr. Ben Hassine is a true advocate for sustainability and the responsible stewardship of our planet's resources. Her work not only focuses on improving crop yields and food production but also on ensuring that these advancements are environmentally friendly and socially responsible. Her vision extends far beyond the confines of her classroom or laboratory, encompassing a broader commitment to the global community.

Throughout her career, Dr. Ben Hassine has been a source of inspiration for aspiring scientists and a beacon of hope for the agricultural and food industries. Her contributions have not only enriched our understanding of these vital sectors but have also paved the way for a more sustainable and prosperous future.

In a world where the challenges of food security and sustainable agriculture are more pressing than ever, Dr. Eng. Kaouther Ben Hassine stands as a shining example of what can be achieved through unwavering dedication, innovative thinking, and a passion for making a positive impact. Her biography serves as a testament to her exceptional journey, and her work continues to shape the future of food and agriculture for generations to come.

Dr. Mehmet Ulas is an agricultural engineer in olive growing and oil technologies. he has been a permanent researcher at the institute of olive research since 2008. he completed a 3rd master in olive growing and oil technology at the university of cordoba. in addition, he completed his first tasting training under this program in 1999.

he completed 9th expert courses on virgin olive oil tasting at the university of jaen in 2011. in 2012, the izmir olive research institute re-established the olive oil tasting panel. he completed panel leadership tasting graduate diploma-iooc madrid in 2018.

he has managed many international projects and collaborations with the international olive council. technical cooperation with the catalan panel in irta-reus -2013. technical cooperation with the cepaal in the “modern olive farming management” project. – 2014. technical cooperation with the university of cordoba in the “effects of good agricultural practices on olive pest control in current strategies in southern spain” – 2015. technical cooperation with the cabra panel.

since 2012, he has participated in numerous national and international competitions, tastings pieces of training, and competitions. he has been an international jury at the jaen university olive oil tasting competition (2015), the jury at the finolive olive oil competition porto alegre-brazil. (2014) and the portuguese national olive oil competition in (2015-2016-2017-2018-2019) and the jury of anatolian iooc in 2021.

Mariem Gharsallaoui is an engineer specializing in olive oil processing and holds a doctorate in olive oil chemistry. Since 2001, she has been a permanent researcher at the Institute of the Olive Tree, where she leads two key research projects: Extraction Systems and Exploiting By-Products and Olive Oil Quality and Value Recovery.

She is also responsible for a national innovation research project, New Ecological Process of Olive Oil Extraction: Qualitative, Economic, and Environmental Impact. Additionally, Mariem is an active member of the Regional Committee for Sensitizing Oil Mill Operators and the National Chemistry Committee for the Revision of the Commercial Standard for Olive Oil and Pomace Olive Oil.

Mariem has taught several university courses, including Refining Processes of Vegetable Oils, Olive Oil Extraction Processes, Sensorial Analysis, and Quality Tools. She has supervised numerous research projects, master’s theses, and doctoral dissertations. She is also the author and co-author of numerous scientific publications in international journals.

Trained at the University of Jaén as an international expert in virgin olive oil tasting under the guidance of the Olive Oil Council, Mariem serves as a jury member in prestigious international competitions across Japan, Italy, Germany, Tunisia, Canada, Dubai, and Australia. She is a tasting panel leader and the creator of an innovative tasting panel composed entirely of young blind individuals.

Beyond her academic and research contributions, Mariem organizes and conducts training workshops for olive oil professionals and consults on the accreditation of chemical and sensory analysis laboratories. She is also a co-founder of the International Mountain Olive Tree Festival and is preparing to launch an educational television program to raise awareness about fatty substances.

Ruba Daghmish, a seasoned professional in the olive oil industry, holds a Master’s degree in Project Management and a Bachelor of Arts in Computer Programming. Her career is marked by significant contributions to the olive sector, not only as an olive oil producer but also through her leadership role as the CEO of the Jordan Olive Producers and Exporters Association (JOPEA).

Ruba’s expertise in olive oil tasting is internationally recognized by the International Olive Oil Council (IOOC), where she also serves as a member of the advisory committee. Her commitment to enhancing industry standards is evident from her position as Deputy Leader in a local panel taste team. Beyond production and tasting, Ruba is dedicated to promoting the benefits of extra virgin olive oil among younger generations through the “Olive Oil and Bread” initiative. She has also co-authored a book featuring traditional recipes prepared with extra virgin olive oil, underlining her passion for integrating this healthy oil into everyday cooking.

In addition to her professional pursuits, Ruba is an active member of the Society for Sensory Evaluation of Food and Women in Olive Oil, an international association that empowers women in the olive oil industry. She founded the Jordan Women Industrial Community (JWIC) to further support female entrepreneurs in Jordan. Furthermore, she is a co-founder of Arduna Company, an online platform that caters to enthusiasts of olive oil and other natural and organic products. Through her various roles and initiatives, Ruba Daghmish continues to drive forward the appreciation and understanding of olive oil’s cultural and health benefits.

Dr. Ibrahim Sabouni, get his phd. degree in plant physiology from the university of granada, spain. he is specialist in pedology, soil fertility and plant biology from the university of granada, specialist in olive growing and oil technology from the higher school of agronomy etsiam: university of cordoba spain in 2002. currently holds the position of top expert & top consultant (smart expert management international academy london uk: business consulting & engineering project management) , advisor president of jouf university since 2014 until today saudi arabia.

supervisor of the olive oil research center of jouf university saudi arabia since 2013 and professor of the faculty of science jouf university saudi arabia 2013. he was doctor researcher, member of the research group (olive region areae mediterranean) university granada spain and assembly of andalusia, expert consultant and trainer for gruppo volontario civil onlus (gvc) bologna italy (olive plantation and olive industry) both environmental expert and member of the team of ecf experts ec framework contract lot 1 rural development italy rome between 2005 and 2007.

he is an olive oil taster: spain 2002 to 2011, ksa international olive fair since 2013, dubaiooc since 2021. he occupies several international projects concerning olive plantation installation of crushing units: morocco, spain, france, tunis, saudi arabia, italy, jordan, turkey, sultanate oman, pakistan, china, india, korea……. major scientific research projects: number 15. he has several scientific publications, books (24), also participates in several international congresses.

Dr. Aida Lazzez is a Ph.D. professor and permanent researcher at the Olive Tree Institute in Sfax, Tunisia, where she has been a key figure in the Laboratory for Genetic Resources of the Olive Tree since 2005. Her research focuses on enhancing olive oil quality by studying maturation processes, olive varieties, extraction methods, geographical origins, and pedo-climatic influences. Recently, she has pioneered research in olive oil authentication using biomarkers and fingerprinting techniques.

Dr. Lazzez has authored and co-authored numerous scientific publications and actively participates in national and international conferences, sharing her expertise on olive oil quality and innovation. Since 2009, she has been an expert olive oil taster, trained through the University of Jaén and the International Olive Council in Spain. Her expertise is recognized globally, serving as a jury member in prestigious olive oil competitions across Greece, Japan, Italy, Germany, Tunisia, Turkey, and notably at the Scandinavian International Olive Oil Competition in Stockholm (2022).

Beyond research and tasting, Dr. Lazzez is the founder and permanent member of the Scientific Days held alongside the Med Mag Oliva Salon in Tunisia, where she develops educational programs, including specialized courses in olive oil sensory analysis. As part of her role in Med Com Training, she designs and leads training sessions focused on olive oil tasting and sensory evaluation.

Her contributions to the olive oil industry highlight her dedication to advancing quality standards, fostering innovation, and promoting knowledge sharing in the global olive oil community.

Chiara is a dedicated professional in the olive oil industry with a strong academic and practical background. She holds a bachelor's degree in Economics and Commerce from UNIVPM in Italy, a master's in International Economics and Commerce, and an MBA from Universidad Nacional del Litoral in Argentina. Further specializing in olive oil, she completed a university expert course in Virgin Olive Oil Tasting at the University of Jaén, Spain, sponsored by the International Olive Oil Council (IOC).

Her hands-on experience includes managing production and sales at Olio Fratoni, where she played a key role in overseeing international trade initiatives, such as the company's participation at Gulfood in Dubai. Between 2019 and 2024, Chiara has been involved in various international programs, including a volunteer digital marketing campaign in Antalya, Turkey, an Erasmus program in Spain, global consulting projects in Argentina, and serving as a judge at the IOC Pyramids Olive Oil Competition in Cairo, Egypt.

Chiara’s diverse experience and global outlook have cemented her reputation as a forward-thinking leader in the olive oil sector.

Dr. Mokhtar Guissous is a distinguished researcher and lecturer specializing in agronomy and sustainable development. currently a lecturer a (mca) at mohammed el bachir el ibrahimi university in algeria, he has dedicated over 15 years to studying and promoting the olive oil sector. his doctoral research focused on innovations for sustainable development in the kabylie olive sector, highlighting strategies for improving quality and production.

since 2013, Dr. Guissous has been recognized as a professional olive oil taster and the algerian representative for the international olive guide “flos olei.” his expertise extends to international training programs, having participated in specialized olive oil tasting and production courses in france, spain, tunisia, and turkey.

as a member of several research initiatives, including the health and environment research laboratory, and an expert in the pasa project, he has contributed significantly to the development of algeria’s olive oil industry. his scientific publications explore the chemical characterization of algerian olive oils, antioxidant properties of olive leaves, and innovations in olive farming.

through his public tasting events and collaborations, Dr. Guissous continues to bridge the gap between scientific research and consumer awareness, ensuring that high-quality algerian olive oil gains international recognition.

Javier Sanchez is a true maestro of the olive oil industry, boasting over 15 years of invaluable expertise in the field. His remarkable journey through the world of olive oil has been marked by numerous accolades and a deep-rooted passion for quality and excellence.

In 2019, Javier received the prestigious Maestro de Almazara award at the Oleomaq International Fair, a testament to his unparalleled mastery as a miller and quality advisor. With a keen eye for detail and an unwavering commitment to perfection, he has played an instrumental role in the success of award-winning olive oil companies.

Javier's journey into the world of olive oil began in 2006 when he embarked on his career as an active olive oil taster. Over the years, he has honed his senses and refined his palate to become a distinguished panelist of the IOC-accredited Panel de Catadores de Aceites de Oliva Vírgenes de Aragón. His discerning taste and expert evaluations have contributed significantly to the assessment of olive oils' quality and authenticity.

Beyond his local acclaim, Javier's expertise transcends borders. He is a respected member of international juries, having lent his discerning palate to the prestigious TerraOlivo competition in 2018 and the esteemed EVO-IOOC competitions in 2019 and 2020. As a juror, he has helped recognize and celebrate the finest olive oils from around the world, further solidifying his reputation as a global authority in the field.

Javier Sanchez's journey is a testament to his unwavering dedication, passion, and expertise in the world of olive oil. With his exceptional skills, he continues to make significant contributions to the industry, elevating the standards of quality and taste for olive oil enthusiasts and producers alike.

Dr. Abidin Tatlı is a Turkish citizen. He completed the two-stage ‘Olive Oil Tasting Training’ given by ONAOO in 2007. In 2017, he received the title of ‘Taster and Tasting Instructor’ with the training given in ASSO Form Rimini, Italy. He served on the organizing committee of YABİTED I, II, III, IV, V. and VI. İn Plant Oil Congresses and the 11th Euro Fed Lipid Congress in 2013. He served on the organizing committee of the National Natural Extra Virgin Quality Competition between 2012 and 2017. He served as the chairman of the board of directors of Zeytindostu Association between 2013 and 2017 for 2 terms. He is a member of the honorary board of Zeytindostu Association. Regarding olives and olive oil; He has a total of 261 publications, including 42 books, 34 of which are published, 20 brochures, 127 articles in national and international journals, 101 abstracts published in national and international symposiums and congresses. He has hundreds of trainings, press releases, interviews and radio-television programs related to the olive and olive oil sector. He has countless awards with his olive oil brands. He has been a board member of the Turkish Oil Science and Technology Association (YABİTED) since 2007. He is the founder and president of the Olive Oil Academy. He is the franchise owner of the magazine called ‘Zeytine Dair Dergisi’. He is the founder and president of the Olive İstanbul IOOC.