Olive oil
taster, producer and grower.
I started in the olive oil industry in 2014 after a wonderful family trip to Tuscany where I first tasted true Extra
Virgin Olive Oil. Needless to say I loved it!
I dedicated myself to becoming a taster and joined both the COOC sensory panel and the Applied Sensory Panel in the
following years.
In an effort to learn all I could about olive oil I decided to study milling, a critical part of making olive oil.
I completed the Master Milling course at UC Davis and have since worked in various olive mills during the harvest in
California. This led me to work with Pablo Voitzuk a fellow panelist and wonderful miller and mentor.
As a next step I planted a small orchard consisting of Frantoio, Coratina, Picual and Arbequina olive trees. About
the same time I started managing and producing olive oil from my neighbor’s established Frantoio trees. I now split
my time between our home in the Bay Area and the olive orchards in Butte county.
Our Olive Love label was created out of my passion for making California Extra Virgin Olive Oils that express the
unique flavor of each olive varietal and the desire to share the experience with our customers.
I have judged at various competitions over the years and continue to taste olive oils for certifications as well as
consulting on olive oil quality during the milling season.
In the future I hope to travel to other olive oil producing areas in the world.

Dr Richard Gawel trained and
headed the first International Olive Council accredited panel in the Southern Hemisphere. He was the inaugural
lecturer in sensory science at the University of Adelaide, and later taught food and wine matching at the Le Cordon
Bleu culinary school. He has authored peer-reviewed papers on the bitterness and pungency of phenolic compounds and
on the consistency of expert tasters in judging situations and the concept of terroir in Australian extra virgin
olive oils. Richard Gawel has judged in international extra virgin olive oil competitions in Greece, Japan, South
America and the US. He was the presiding judge of the Australian National competition for 15 years and has also
presided over 40 other Australian competitions conducted by state-based organizations. He currently is a full-time
research scientist working on taste active polyphenols. Qualifications: BSc, Grad Dip Wine Sc, Dip Ed, PhD.

Ehud Soriano is an olive oil expert, living in Israel. He consults producers and farmers on olive oil from the grove to the shelf and teach about olive oil practices and quality. Ehud is accredited by the IOC as a panel leader, and judge in numerous olive oil competitions around the world.

Fil Bucchino, a Florence-born, Toronto-bred, global extra virgin olive oil expert, has dedicated over twenty years to advocating its vital role in culinary excellence and environmental sustainability.
In a mission marked by both passion and purpose, Fil founded “Abandoned Grove,” and producing limited extra virgin olive oil from rescued olive groves. Today, thanks to this endeavor, over 5,000 olive trees thrive.
Fil’s expertise and passion for extra virgin olive oil have not only been confined to the groves and mills. He has extended his influence to the wider public as the host and co-producer of the critically acclaimed documentary, “Obsessed with Olive Oil.”
His role as an educator and speaker is further exemplified through master classes and collaborations with esteemed institutions, including Yale University, International Embassies, Celebrity Chefs, and Chambers of Commerce. His insights into the world of olive oil have been showcased in global publications and at numerous prestigious events, and as a sought-after judge in olive oil competitions across four continents.
In 2023, The Italian Association of Olive Oil Restaurants (AIRO) awarded him ‘Olive Oil Personality of the Year‘ for his influential contributions to the industry. His commitment to promoting authenticity and uniqueness in the gastronomic world also earned him the prestigious ‘Pentola D’Oro Buonissimo Award‘ from the Italian Chamber of Commerce in Toronto.
Currently, Fil Bucchino is the only Canadian to be recognized in the Italian Directory of Virgin and Extra Virgin Olive Oil Experts, a member of ANAPOO, and is among a select group of four North Americans listed in the ONAOO International Register. In 2017, this historic Ligurian institution nominated him to represent their first international chapter outside of Italy.”
His academic background in BioMedical Sciences and his vibrant past as a professional musician brings a unique view to his commitment to olive oil.

Harold McGee writes about the science
of food and cooking, and has been a frequent judge for the Los Angeles International Extra Virgin Olive Oil
Competition since 2007. He started out studying physics and astronomy at Caltech and then English literature at Yale
University. In 1984 he published On Food & Cooking: The Science & Lore of the Kitchen. Twenty years later,
the revised and enlarged edition of On Food & Cooking was named best food reference of 2004 by the James Beard
Foundation, and in 2008, Time Magazine named him to its annual list of the world’s most influential people. From
2006 to 2011 he wrote a monthly column for The New York Times. Since 2011 he has been a visiting lecturer in the
Harvard University course “From Haute Cuisine to Soft-Matter Science.”

Jean-Xavier Guinard is
Professor of Sensory Science and Co-Director of the Coffee Center at the University of California, Davis. Trained as
a food and agricultural engineer in France, he earned MS degrees in sensory physiology and in food science/enology
and a PhD in microbiology from UC Davis. His research focuses on sensory strategies for dietary change and the
optimization of the sensory quality and consumer acceptance of foods, beverages and other consumer products. He has
authored over 150 peer-reviewed publications. He teaches undergraduate, graduate and lifelong learning courses at UC
Davis and consults for food and beverage companies and consumer agencies worldwide. Over the past 20 years,
Jean-Xavier has served in various administrative roles for international education at the University of California
and for the Robert Mondavi Institute at UC Davis.

Maria Luz Hurtado is an
Agricultural Engineer, PhD, graduated from the University of Chile. She began her studies and specialization in
olive oil in 2003, in different countries like Spain and Italy. She is an academic at the University of Chile and
carry out research and classes on the production of quality olive oil. In 2004 she took over as director of Diploma
in Olive Oil Production. She became an expert as a Tester in Olive Oil and has been working for more than 18 years
in olive oil research at the University of Chile.

Marino Uceda Ojeda is a
well-known international advisor in all areas of oliviculture and the management of agro-industrial farms and oil
mills. He was born in Jaén, Spain, and has a doctorate in chemical engineering from the University of Jaén. Dr.
Uceda Ojeda has been professionally involved in numerous publications and projects as either the principle
investigator or a participating researcher. He has in-depth experience with the production of olive oils, the health
and quality of olive oil, and analyzing the sensory and secondary characterization of the gene bank. Dr. Uceda Ojeda
began as a team leader of the Directorate-General for Research in the Ministry of Agricultural and Fisheries before
becoming an experimentation technical advisor. He later worked as technical advisor with the Andalusian Institute of
Agricultural, Fisheries, Agrifood and Organic Production Research and Training within the Ministry of Innovation,
Science, and Business before being named a Senior Researcher – the title he currently holds. Dr. Uceda Ojeda also
has experience with higher education institutes. He was the Director and a teacher at the Andalusian Research
Institute and, later, a teacher in the Master of Technology and Food Control program with CSIF in Madrid. Dr. Uceda
Ojeda also taught a course on oil mill masters at UC Davis in California.

Matteo Mugelli was born in
Florence, Italy, and has over 20 years of specialized experience with olive oil production and tasting techniques.
Mr. Mugelli spent his early adult years supporting his family’s farm where he gained a knowledgeable foundation of
pruning and olive oil extraction methods for commercial purposes, in addition to learning how to successfully manage
the business. Between the years of 2008 – 2011, Mr. Mugelli collaborated with Dr. Marco Mugelli at the Chemical
Laboratory of the Chamber of Florence where they conducted experimental tests with various innovative systems to
better extract oil from olives. Mr. Mugelli was also a lecturer at several higher education institutes as a part of
the “Vetrina Toscana” project designed to highlight the outstanding production of food and wine within the region.
Mr. Mugelli has experience with designing and planning international high-quality oil mills in Crimea, Spain,
Greece, and Albania. For more than 14 years, Mr. Mugelli has been the proud owner and manager of his family farm in
Italy, “Torre Bianca.” The farm specializes in the production of high quality extra virgin olive oil. It has been
certified organic since 2008 and has a strong focus on renewable energy and eco-sustainability.

Graduated in Biology and tasting
expert From the University of Jaén (UJA). Consultant and Director of Quality at IADA Ingenieros S.L. – a company
specialized in the virgin olive oil sector- Regullar colaborator with UNIA and UJA in training activities and member
of the jury of important international competitions.

Nicholas is an international
olive oil expert, educator, speaker and co-founder of Grove and Vine, a bespoke full-service olive oil procurement
center. He has taught oil courses for The International Culinary Center, Zagat’s Master Class, Bon Appetit, The
Institute of Culinary Education, Cornell, Yale, NYU and Columbia University, Platinum Country Clubs and to Joe and
Lidia Bastianich’s critically acclaimed chefs and sommeliers nationwide.
Nicholas finished top of the class from The National Organization of Olive Oil Tasters (ONAOO) and was Chief
Oleologist at Eataly from 2010-2017, during which he opened four stores with the company and trained thousands of
employees. He has been a judge at The New York International Olive Oil Competition, The Los Angeles International
Olive Oil Competition and the Sol D’Oro Southern Hemisphere Competition in Santiago, Chile.
His expertise has been featured in The New York Times, GQ, Esquire, Food & Wine, F*ck That’s Delicious, The Los
Angeles Times, La Cucina Italiana, Real Simple Magazine and Lucky Peach among others. He is an honorary member of
the International Order of Disciples of Escoffier and taught the International Culinary Center’s olive oil sensory
certification program in New York City, California and London. Over the past decade he’s built and maintained
relationships with producers all over the world, culminating to his appointment on the advisory committee for the
Yale Olive Institute.

Paul Vossen is a University of California
Emeritus Extension Agent – Farm Advisor – retired after 36 years (http://cesonoma.ucanr.edu). He has a degree in Tree Crops Production from UC
Davis, a Certificate in Olive Oil Production from the U of Córdoba, Spain; Panel Head Certificate from the IOC; and
a Certificate in Marketing from UC Berkeley.
His olive research focused on efficient fruit harvest for small-scale growers, olive fruit fly control, organic
cultural practices, comparison of different mill equipment types, comparing oil cultivars growing in different
climatic regions of California, the productive potential of the super-high-density and medium-density oil olive
production systems, and the influence of tree irrigation on olive oil sensory qualities. Over the years, he
coordinated many California Olive Oil Production Short Courses and taught several Olive Oil Sensory Evaluation
Courses in the US and internationally to train producers, consumers, and marketers, about high-quality olive oil. He
was a founder of the California Olive Oil Council, UC Davis Olive Center, and he developed the first olive oil taste
panel in the USA to become recognized by the International Olive Council. Paul has been the panel leader for the
UCCE olive oil taste panel in Santa Rosa, CA. He serves as an olive oil judge at several US and international fairs
and competitions.
He currently works as a private olive oil production, processing, and sensory evaluation consultant worldwide. He
also sources olive oil all over the world for MillPress Imports serving many restaurant, food service, private
label, and tasting room stores in the USA and Canada. Paul Vossen Ag Consulting: paulmvossen@gmail.com – http://paulvossen.com

Sue Langstaff is principal of Applied
Sensory, LLC, a consulting company specializing in providing independent sensory services to the wine, beer and
olive oil industries. She leads a commercial olive oil taste panel which is recognized by the American Oil Chemists’
Society and she has judged olive oil at numerous competitions worldwide. Sue is co-editor of the book Olive Oil
Sensory Science (Wiley/Blackwell, 2014) and is the creator of The Defects Wheel for wine, beer and olive oil. She
has a Master’s degree in Food Science from U.C. Davis where she studied Sensory Science, Enology and Brewing.

Tullia Costa is a certified olive oil
taster (part of the Italian Registry of Olive Oil Tasters and Experts), chemistry and biology teacher. She is also
an olive oil producer from Le Marche region, in Italy where she studied with Dott.ssa Barbara Alfei. She won the
first prize as a professional olive oil taster at the 2022 AIRO competition (International association of olive oil
restaurants) and she took place as judge in the olive oil competition “I IMagnifico” (in Tuscany) and Montiferru
(Sardinia).