Carthage IOOC

Inaugural Edition of Carthage International Olive Oil Competitions: A Triumph of Tradition and Excellence

Carthage IOOC Light Up IFSA Africa! Africa's Culinary Showcase | Don't Miss!

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Meet Our
Esteemed Judges

At the heart of the Carthage Olive Oil Competitions lies our esteemed panel of judges, distinguished experts who bring a wealth of experience, knowledge, and passion for olive oil to the table. Comprising industry leaders, sensory specialists, and seasoned tasters, our judges play a pivotal role in ensuring the integrity and fairness of the competition.

Aldo Mazzini

ITALY

Aldo Mazzini

has worked as a freelance consultant for renowned international brands such as Deoleo/Carapelli and Zucchi SpA. His expertise is recognized in various capacities, including being the IOC Panel Leader for South Africa since 2022 and the MASAF Panel leader in Italy.

Mariem Gharsallaoui

TUNISIA

Mariem Gharsallaoui

She has her master degree from the University of Jaén as an international expert in virgin olive oil tasting under the guidance of Olive Oil Council and she is Jury Member in the panel of several International Competitions

SABOUNI Ibrahim

MOROCCO

SABOUNI Ibrahim

Top Expert & Top Consultant (Smart Expert Management International Academy London UK): Business Consulting & Engineering Project Management.

Février 2021 jusqu’à l’instant

Alexandra Kicenik Devarenne

USA

Alexandra Kicenik Devarenne

Olive oil consultant, writer and educator, is CEO of the Extra Virgin Alliance (EVA), an international 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.

Johnny Madge

UK

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.

Marcelo Scofano

BRAZIL

Marcelo Scofano

Gastronomy and Culinary Technologist, Estácio de
Sá University– RJ;
Olive oil sensory analyst, Professional taster and
Master in Elaiotechnique, IFAPA – Instituto de
Investigación y Formación Agraria y Pesquera de
Jaén y Cabra (Andalusia/Spain)

José María Penco

SPAIN

José María Penco

agronomist, consultant, manager and olive farmer in Cordoba. He holds a BSc in Agricultural Engineering from the University of Cordoba, an Executive MBA degree from the International Institute San Telmo in Seville and a Masters degree in Olive Growing and Olive Oil Technology from the University of Cordoba.

Birsen Can Pehlivan

TURKEY

Birsen Can Pehlivan

Turkey Certified olive oil tatster and international judges, MSc in olive oil chemistry and technology and BSc degree in Food Engineering.

She has over 20 years oh hands on experience in olive oil production in Turkey with focus on processing technologies

Yara El Ghalayini

JORDAN

Yara El Ghalayini

Dr. Yara El Ghalayini holds a PhD and a master’s degree in applied Linguistics from the University of Granada in Spain, along with a master's degree in Diplomatic Studies from the University of Jordan.
She has been working as a researcher and assistant professor for 10 years and has been translating, editing, and proofreading documents in Arabic, English, and Spanish since 2006. 

Maria Katsouli

GREECE

Maria Katsouli

Maria Katsouli is a wine and olive oil sommelier, journalist, educator, hospitality consultant and certified olive oil taster.
Maria is Greece’s first sommelier (since 1990) and one of the most respected figures in the country’s hotel and restaurant industries. In the year 2000 she started attending seminars on the organoleptic assessment of olive oil and table olives, followed by many others in olive growing, olive milling and blending, in both Greece and Italy. 

Reni

SOUTH AFRICA

Reni

The first commercial planting of olive trees in South Africa was done by Piet Cillie in 1893 on Reni’s farm and it was this history that inspired her to continue the tradition. From 800 olive trees she increased the plantings to 3,500 by 1995. Reni achieved her Certificate as an olive oil taster from ONAOO at the University of Imperia in Italy and she qualified for her Panel Leader certificate there two years later. 

TOSHIYA TADA

JAPAN

TOSHIYA TADA

Education: Bachelor of Arts at International Christian University (ICU) Tokyo JAPAN Bachelor of Science at Trinity College Cambridge UK

Chairman and Founder of the Olive Oil Sommelier Association of Japan (OSAJ)
Trained and skilled as the taster of olive oil and studied other academic majors for growing olive,processing olive oil, marketing and food sanitations. OSAJ authorized tasting panel and master Olive Oil Sommelier, Organized the national largest OLIVE Convention and Olive Oil Competition “OLIVE JAPAN” every year since 2012.

Uniting Tradition and Innovation:

Elevating Your Olive Oil Brand Worldwide

In a world where competition is fierce and consumer preferences are constantly evolving, IFSA Africa and the Carthage Olive Oil Competitions serve as beacons of opportunity for olive oil brands seeking to make a global impact. By participating in these esteemed events, brands can leverage tradition, innovation, and cultural exchange to promote their products, forge valuable connections, and establish themselves as leaders in the global olive oil market. Join us at IFSA Africa and the Carthage Competitions and unlock the potential to elevate your olive oil brand to new heights of success.

Contest Rules

Producers must submit their entries in accordance with specified categories and criteria

CIOOC Program

CIOOC designed to offer a comprehensive experience for participants and attendees alike.

WHY CIOOC 2024

A World of
Opportunities for Producers

At IFSA Africa and the Carthage Competitions, networking is key. Producers have the chance to connect with distributors, retailers, and consumers from around the world, forging valuable relationships that can propel their brands to new heights. By cultivating these connections, olive oil brands can expand their market reach and establish a global presence.