Marino Giorgetti

Marino Giorgetti

Competition Panel Leader

Expert taster, professor of sensory analysis and panel leader for the world’s most important extra virgin olive oil competitions. He is the technical director of International Sol d’Oro Competition - Verona - since 2002. 
Marino travels the world advising olive production companies and training tasting panels. He has also written numerous publications related to olive oil tasting. In addition to Marino Giorgetti, the panel leader, other olive oil experts will come from Spain, Italy, Slovenia, and South America to determine the best oils from the Southern Hemisphere.

Giuseppe Giordano

Giuseppe Giordano

Expert taster. Panel leader of the Calabria Region, Italy, and Official Agronomist of the same region. He is also an instructor and trainer of tasters of virgin and extra virgin olive oil, and has been a judge in Italian and international competitions.

José Mingo

José Mingo

Commercial Engineer and businessman with a long history in the world of Chilean wine and olive oil production. He is the President of the Panel Cata Chile of Extra Virgin Olive Oil Association

Susana Beatriz Mattar_2019

Susana Beatriz Mattar

A graduate in Food Technology, with a Master of Science in Food Engineering, Susana Beatriz Mattar is a professor and researcher at Cuyo Catholic University in Argentina; she focuses especially on chemical and sensorial characterisation of extra virgin olive oils and has many international publications to her name.
She is the Director of the Reference Centre for Sensory Evaluation of Olive Oil and Food (CRESA), the Research and Development Area at Cuyo Catholic University, where she is also panel leader for extra virgin olive oil, within the UCCuyo tasting panel, approved by the International Olive Council from 2005 to date. She is a member of the group of experts representing Argentina at the IOC for the sensory assessment of extra virgin olive oils and standards for table olives.
She speaks at national and international scientific conferences and trade fairs representing Argentina (Sol&Agrifood in Verona, Expoliva in Spain, Fiera di Milano, Fancy Food in New York). As a member of the jury for the most important international competitions, Mattar was co-ordinator and president of the jury for the International ArgOliva Competition 2011-2019 in Argentina.

Richard Gawel_2019

Richard Gawel

Dr. Richard Gawel is a long-term appointee as head judge or judge in over 35 international extra virgin olive oil competitions including the Los Angeles International, Sol d’Oro, Athena International, Australian National and Olives Japan. Richard trained and headed the Southern Hemispheres first International Olive Council accredited panel.
He was the inaugural lecturer in sensory science at the University of Adelaide, and later lectured in food and wine matching at the Le Cordon Bleu culinary school.
He has authored numerous peer-reviewed papers bitterness and pungency phenolic compounds and on the consistency of expert tasters in judging situations. Currently he is a full-time research scientist working on taste active polyphenols.

Reni Hildenbrand

Reni Hildenbrand

Reni born in Germany and moved to South Africa in 1984 to produce wine and inspired by the history that the first Olive tree in SA was planted on her farm she learned about EVOO making in Tuskany. Produced the first EVOO in 1996 Olive Oil taster certificate from ONAOO 2002. Panel leader certificate from ONAOO 2004, Panel leader and Panel coordinator for SA OLIVE since 2006. Leading all IOC panel tastings, Judge on all Competition tastings for SA OLIVE and ABSA TOP 10 TASTINGS since 2006, Judge on all MARCO ZICHELLA competition tastings. HEAD PANEL LEADER on the NZ OLIVE COMPETITION in 2016, Judge on SOl D’ORO Southern Hemisphere competition tasting 2015 in Cape Town, 2017 in Osaka, 2018 in Cape Town. Achiever of the Year for the South African Olive industry in 2008 and 2016
Director on the Board of SAOLIVE. Teaching and organizing Seminars on EVOO.

Anunciacion Carpio Duenas

Anunciacion Carpio Dueñas

Biologist with a Diploma in High Specialization of Fats and Oils. Expert in tasting and sensorial analysis, judge in the most important oil competitions in the world (Italy, USA, Portugal, etc.) She works in the Consejería of Agriculture of the Junta de Andalucía in Jaén, evaluating olive oil mills to obtain high quality oils.

Vasileios Kamvysis

Vasileios Kamvysis

President of the Technical council of Olive oil Chemists experts of Greek Association of Industries & Processors of Olive oil. 
Scientific and Technical Director on Greek central oleic cooperative, certified laboratories ELEOURGIKI, he is Former Head of chemical Laboratory of Minerva, recognized by International Olive Oil Council (COI) until 2002-3. Representant in several Greek& foreign Official missions for Olive oil, he is author of scientific articles in recognised international chemical journals.

Giulio Scatolini

Giulio Scatolini

Giulio Scatolini - oil-maker and professional olive oil taster since 1993. He began sensory analysis of olive oils in 1987 and qualified as a panel leader after taking a course organized by the International Olive Oil Council (OIC) in 1995. 
In 1997, the Aprol Perugia panel under his chairmanship became the first Olive Producers Association panel in the world to receive IOC recognition. 
In 2007, he received recognition from MIPAF (Ministry of Agriculture) as panel leader of the Unaprol tasting group (National Union of Italian Olive Producers). In March 2014, he was also appointed panel leader at the Latina Chamber of Commerce.
Giulio Scatolini is widely acknowledged to be one of the finest "international noses" in the olive oil sector thanks to his skills and experience and has been called on to chair all major national and international competitions: Ercole Olivario Competition, International Biol Prize, Sol d'Oro International Competition, International Mario Solinas Competition, Sirena d'Oro Competition, Orciolo d'Oro Competition and Leone d'Oro Competition for Master Oil-Makers. he is also a professor at the "Università dei Sapori".