CONFIRMED JURY

ANALICE MARTINELI – BRAZIL

Analice Martineli is a highly accomplished olive oil sommelier, certified by the Faculty of Chemistry of the Federal University of Montevideo, and brings a rare combination of scientific training, sensory expertise, and communication skills to the world of extra virgin olive oil. In addition to this credentials, she is also an internationally recognized judge in olive oil competitions, a certified wine sommelierand a respected master of ceremonies.

Her deep understanding of tasting techniques, product quality, and consumer education has made her a reference in both professional and enthusiast circles. Analice’s ability to balance technical rigor with an intuitive sensibility sets her apart, and her fourth consecutive presence at BRAZIL iOOC reflects our shared values of integrity, excellence, and passion for olive oil culture.

Her contribution goes far beyond evaluation—it is a celebration of quality, tradition, and innovation.

CESIBELL SANCHEZ – PERU

Cesibell Sanchez is a certified olive oil and pisco sommelier and one of Latin America’s most respected voices in extra virgin olive oil sensory analysis.

Cesibell has earned widespread recognition for her contributions to the field of organoleptic evaluation across the region. She is the author of the book “Aprendiendo del Olivo Peruano”, a foundational work in promoting the identity and potential of Peruvian olive oil.

Passionate about health and olive culture, Cesibell is a tireless advocate for the benefits of olive oil in daily life. She is a frequent presence on international tasting panels and competitions, and has been part of the Brazil iOOC panel for the past four consecutive years.

Her expertise, cultural insight, and dedication make her a cherished part of our jury and an inspiring ambassador for olive oil excellence in Latin America.

FERNANDO ALFAMA – BRAZIL 

Fernando Alfama is internationally recognized for his mastery in creating premium blends and award-winning extra virgin olive oils that have earned accolades on the global stage. With a career rooted in excellence, he has become a reference in the olive oil industry—not only for his technical precision and sensory acuity but also for his passion for innovation and quality.

Year after year, Fernando is invited to participate as a judge in some of the most respected olive oil competitions around the world, where his expertise, integrity, and refined palate are highly valued.

His third consecutive presence on our jury panel is a testament to the caliber of professionals who help uphold the prestige of BRAZIL iOOC. Fernando’s contribution elevates the standards of evaluation and reflects our commitment to recognize only the very best in extra virgin olive oil.

GABRIEL BERTOZZI – BRAZIL 

Gabriel Tarquinio Bertozzi is an agronomist with an MBA in Environmental Management and has been dedicated to olive growing for over 20 years. He is an experienced olive oil taster, lecturer, and holds an Advanced Specialization in Olive Growing from IFAPA – the Agricultural Research and Training Institute of Córdoba, Spain.

Gabriel has served as a technical and commercial agent in Brazil for Olivo Noble Service, is a representative of the Turkish Olive Oil Academy, and serves as Brazil’s Ambassador for The Garden of Peace organization. In 2016, he founded OLI SOFT, a pioneering brand in olive oil–based cosmetics. Gabriel’s third consecutive presence is indicative of his extensive expertise and commitment to innovation,  invaluable contributions to our panel.

HELENA BOAL – PORTUGAL

Helena Boal is a skilled olive oil blender, known for her refined palate and dedication to quality. In addition to her work in the olive oil world, she also practices dentistry, showcasing a unique blend of scientific precision and sensory sensitivity. Helena holds a certification in sensory analysis from the Instituto Superior de Agronomia (ISA) in Lisbon, one of the leading institutions in agricultural sciences.

With active participation in multiple olive oil tastings and competitions, Helena brings a valuable multidisciplinary perspective to our panel. Her fourth consecutive presence reaffirms our commitment to excellence, balance, and diversity in olive oil evaluation.

IKRAM BEN CHEIKH – TUNISIA

We are honored to have Ikram Ben Cheikh, one of our most respected experts, returning to the BRAZIL iOOC jury for the sixth consecutive year.

Ikram is an Analytical Chemist specialized in olive oil, with over a decade of experience leading the olive oil research laboratory at Gogehuile, a top olive oil export company in Tunisia. Her scientific rigor is matched by her deep sensory expertise—she is a certified olive oil sommelier, recipient of a prestigious scholarship from the International Olive Council (IOC) in 2012, and holds a degree in virgin olive oil organoleptic evaluation from the University of Jaén, Spain.

Ikram Ben Cheikh is an Analytical Chemist specialized in olive oil, with over a decade of experience leading the olive oil research laboratory at Gogehuile, a top olive oil export company in Tunisia. Her scientific rigor is matched by her deep sensory expertise, evidenced by her certification as an olive oil sommelier. Recipient of a prestigious scholarship from the International Olive Council (IOC) in 2012, Ikram  holds a degree in virgin olive oil organoleptic evaluation from the University of Jaén, Spain.

Ikram is also a panel leader of world’s most recognized competitions and d serves as a leading figure in sensory analysis of extra virgin olive oil for the Ministry of Agriculture, Fisheries and Food of Spain.

Her expertise, scientific background, and leadership in sensory evaluation elevate the level of excellence we strive to achieve at BRAZIL iOOC. Ikram’s sixth consecutive presence on our jury is a testament to our commitment to quality and international recognition.

JOSÉ VENTURA – PORTUGAL 

We are proud to have José Ventura, an esteemed olive oil expert and General Manager of Cooperativa de Olivicultores de Valpaços, Portugal, joining the BRAZIL iOOC jury for the sixth consecutive year.

José Ventura is General Manager of Cooperativa de Olivicultores de Valpaços, Portugal. With nearly 30 years of leading, José has become one of the most respected specialists in the global olive oil industry. His extensive knowledge and experience have earned him recognition as a key figure in olive oil production, and he is consistently invited to serve as a judge at prestigious national and international competitions.

In addition, José is a member of the extended jury at the Instituto Superior de Agronomia, University of Lisbon, where he contributes to shaping the next generation of olive oil experts.

José’s invaluable expertise and leadership in the olive oil world continue to elevate the standards at BRAZIL iOOC, and we are grateful for his sixth consecutive year on our panel.

LISETE OSÓRIO – PORTUGAL

Lisete Osório is a highly regarded professional in both the olive oil and wine industries, being a producer and oenologist at Desconhecido Wines (Douro). As a technical advisor and organizer of numerous international events in olive tourism and wine tourism, she brings a unique blend of expertise and experience. Her work bridges both worlds, elevating these fields with her profound knowledge and dedication.

Lisete has served as an international judge in various prestigious competitions, both for olive oil and wine, bringing her refined palate and deep understanding of sensory evaluation to these global platforms.

Lisete’s sixth participation in BRAZIL iOOC underscores her exceptional skill set and commitment to excellence, making her a valuable asset to our panel year after year.

Mª PAZ AGUILERA HERRERA – SPAIN

Maria Paz Aguilera Herrera holds a degree in Biological Sciences from the University of Granada and a PhD in Chemical Sciences from the University of Jaén. She has over 25 years of experience in the production of Extra Virgin Olive Oil and was Panel Leader and Head of Experimental Cooking with Olive Oil at Citoliva for 8 years. Since 2019, she has worked as a Specialist Technician in Agroindustry and Food Quality at Andalusian Institute for Agricultural and Fisheries Research and Training (IFAPA), where she currently coordinates the institution’s specialized training program in virgin olive oil, with a strong focus on sensory analysis.

Her research has focused the differentiated quality of EVOO and the improvement of its lipid profile within the food chain. Mª Paz has authored over 40 scientific and outreach publications, is a co-author of several books on olive oil tasting.

With her first presence on our panel,  Mª Paz has been a jury member in numerous national and international competitions, including the EVOOLEUM and Iberoleum guides since their first editions.

MERCEDES UCEDA – SPAIN

Mercedes Uceda holds a degree in Biology from the University of Granada, is an expert in Virgin Olive Oil Tasting and currently serves as Director of the Quality and By-Product Management Department at Iada Ingenieros S.L. Since 2013, she has also been a lecturer in the Expert Course on Virgin Olive Oil Tasting at the University of Jaén.
From 2008 to 2012, she worked at the Cajamar Foundation, where she was involved in sustainable development and environmental restoration projects. Her work included monitoring field plots, data collection and processing, laboratory tasks, and environmental education. She was also responsible for the Cenit I+DEA Project (“Research and Development of Ethanol for Automotive Use”) and received a grant from the Cajamar Foundation for work in sustainable development. Additionally, she coordinated the First Citizen Participation Conference in the Municipality of Vícar.
Mercedes has an extensive experience as a sensory panel judge and has participated in prestigious competitions all over the world, making her debut this year as a part of BRAZIL iOOC jury panel.

PAULO FREITAS – BRAZIL

Paulo Freitas is a Food Engineer with a postgraduate degree in Business Administration and an Executive MBA. H is a highly qualified professional olive oil taster, trained in Italy by O.N.A.O.O. (Organizzazione Nazionale Assaggiatori Olio di Oliva) and certified by the International Olive Council (IOC). He also holds an Advanced Olive Oil and Olive Cultivation Course from the Instituto Politécnico de Bragança (IPB) in Portugal.

As an olive oil expert, Paulo develops and creates award-winning olive oil blends for producers worldwide, with numerous international prizes to his name. For over 17 years, he has been providing consulting services in business strategy, market development, olive tourism, brand and product development, packaging studies, and regulatory affairs for olive oil companies.

Paulo is recognized as a key reference in the olive oil industry, and his vast knowledge and experience continue to enrich the quality of our BRAZIL iOOC jury panel for the seventh consecutive year.

PAULO MORGADO – PORTUGAL 

Paulo Morgado is a recognized producer and distinguished expert in sensory analysis. He is widely respected for his exceptional expertise in olive oil sensory evaluation, which has earned him invitations to judge at some of the most renowned national and international extra virgin olive oil competitions. His refined palate and experience as both a producer and taster have made Paulo a highly sought-after figure in the industry.

Paulo plays a crucial role in ensuring that only the finest extra virgin olive oils receive recognition at BRAZIL iOOC. His sixth consecutive involvement in our jury is a testament to his unwavering commitment to quality and excellence in the world of olive oil.

VICTOR BOAL – PORTUGAL

Victor Boal is an expert agricultural consultant for some of the best Portuguese agricultural companies and a key figure in creating high-quality olive oil blends. His extensive experience in the olive oil industry has earned him a reputation for excellence in producing exceptional blends and oils that showcase the finest qualities of the olives. His technical expertise and dedication to quality make him a valued member of our esteemed panel.

Victor’s fifth consecutive presence at BRAZIL iOOC is a testament to his commitment to promote the excellence of olive oils worldwide.

JOSÉ CARVALHO ARAÚJO – PORTUGAL

José Manuel Carvalho Araújo is a renowned architect and founder of Atelier Carvalho Araújo, serving as President of the BRAZIL iOOC 2O25 Design Jury for the sixth consecutive year.

Carvalho Araújo leads a multidisciplinary team of architects, product designers, and visual communication experts, responsible for the creation of our logo and award stickers. His atelier has built an impressive portfolio of consolidated projects across Europe, Brazil, the  United States, and Africa.

Known for its strong focus on distinctive, site-specific architecture, particularly for estates and wineries, Atelier Carvalho Araújo stands out for its unique design language. One of its most emblematic achievements is winning the international competition for the EDA Drinks & Wine Campus headquarters in Vitoria-Gasteiz, Spain. This project reflects the studio’s deep alignment with the world of gastronomy, beverages, and agricultural excellence.

With a vision rooted in interdisciplinarity and innovation, Carvalho Araújo’s work bridges architecture, education, and the food and wine industries, offering bold and integrated solutions that elevate the identity and experience of each project.

His creative direction continues to enrich the identity and prestige of BRAZIL iOOC, and we are honored to count on his vision once again.

RUI PAULA – PORTUGAL

Chef Rui Paula is a Michelin-starred chef, standing out as a celebrated figure in modern European cuisine.

Renowned for his unique culinary voice, Chef Rui Paula brings deep emotion and creativity to every dish—preserving the flavors, textures, aromas, and colors of his roots while reinventing them with bold originality. His work is not only a celebration of heritage but also a testament to innovation in haute cuisine.

A jury member on MasterChef Portugal and a pillar of Portuguese gastronomy, Chef Rui is the visionary behind three acclaimed restaurants in northern Portugal: Casa de Chá da Boa Nova, DOP and DOC. His presence is a staple in prestigious culinary events across the globe.

Chef Rui’s refined sensibility and artistic approach make him an invaluable member of our Design Jury. He has proudly served on the panel for six consecutive years, where gastronomy and visual identity come together to celebrate excellence.

HUGO CARVALHO ARAÚJO – PORTUGAL

Hugo Carvalho Araújo is a talented designer and photographer who has played a key role in shaping the visual identity of BRAZIL iOOC over the last six consecutive years. In collaboration with Atelier Carvalho Araújo, he has contributed to numerous successful projects, and is also the creative mind behind our official logo. His work brings creativity, innovation, and visual excellence to every aspect of our brand.

MARCELO FERNANDES – BRAZIL

Marcelo Fernandes, an acclaimed restaurateur, is a true icon of Brazilian gastronomy, celebrated for his Michelin-starred restaurants and his innovative contribution to the culinary scene. As the visionary behind renowned establishments such as Kinoshita, Attimo, Attimino, Tradi, and Mercearia do Francês, Marcelo blends tradition, creativity, and excellence in each of his ventures.

Marcelo´s refined aesthetic sense and deep understanding of culinary identity continue to enrich our celebration of olive oil excellence for the sixth year in a row.