Future of Olive Oil 2025
Program & Speakers

Oleotourism & Cooperative Innovation Expert | Vice-Dean, University of Jaén | Technical Director, Picualia Oleoturismo

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Juan Antonio Parrilla is a leading academic and practitioner in rural innovation and olive-oil tourism. As Vice-Dean at the University of Jaén and Technical Director of Picualia Oleoturismo, he merges research and practice to foster sustainable territorial development. His expertise in cooperative models and social innovation connects local economies with global opportunities.

Olive Culture Ambassador & Communicator | Founding Director, Korea International Olive Oil Competition (KIOOC)

Jungsuk Lee is a pioneer of olive culture in Asia and founder of KIOOC. From Jeju Island, he leads innovation in product development and education, connecting premium producers with Asia’s dynamic markets. Through KIOOC and WWOOF Korea, he promotes sustainability, quality, and cross-cultural appreciation, positioning Korea as a bridge in the global olive oil movement.

International Olive Oil Expert & Brand Strategist | Co-Founder, Grove and Vine (New York)

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Nicholas Coleman is a renowned olive oil expert, educator, and brand strategist. Former Chief Oleologist at Eataly and co-founder of Grove and Vine, he has trained thousands of chefs, sommeliers, and professionals through masterclasses at leading institutions including Yale, Cornell, and the International Culinary Center. A frequent international judge and speaker, his sensory expertise and storytelling connect producers and consumers worldwide, fostering a culture of quality, education, and connoisseurship.

Tea, Olive Oil & Water Sommelier | Sensory Experience Curator

Founder of Moonlight Tea, Alky Ma bridges tea, water, and olive oil through immersive, artful tasting experiences. A multidisciplinary sommelier and sensory designer, he blends Asian and Mediterranean aesthetics to deepen appreciation for terroir and craftsmanship. His expertise in global trade and experiential curation brings a cross-cultural dimension to olive oil education and gastronomy.

Olive Oil Expert, Entrepreneur & Quality Standards Advocate | International Olive Oil Network

Spyros Tsevas is a global leader in digital health, compliance and corporate governance with over 20 years of experience across healthcare and technology. Having collaborated with major regulatory and standardization bodies—including the FDA, MHRA, Swissmedic, and OECD—he brings deep expertise in building trust systems and quality frameworks. Through IOON, he applies this expertise to the transformation of food systems — advancing transparency, responsible innovation, and evidence-based education across the olive-oil value chain. His work bridges science, culture, and sustainability — promoting a future where high-quality foods strengthen global health, empower regional prosperity, and enable conscious consumer choices.

Biologist & Regenerative Olive Grower | Dia Elis Olive Grove

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Dimitra Spiliopoulou unites scientific knowledge with sustainable land stewardship. A biologist with research experience at the Hellenic Pasteur Institute, she now teaches science in secondary education with a focus on experiential learning. For more than fifteen years, she has been deeply involved in olive cultivation — training in organic farming, circular economy, and regenerative practices while reviving her family’s historic grove.
At Dia Elis, she produces a multi-awarded organic extra virgin olive oil that reflects Greece’s biodiversity and heritage. Through seminars, lectures, and immersive oleotourism experiences — from premium tastings to plant-based cosmetic workshops — she promotes a holistic connection between science, nature, and culture, inspiring responsible cultivation and appreciation of olive oil as a national treasure.​

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Olive Oil Quality, Value Chain & Innovation Expert | VP Cretan Exporters Association 

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With nearly two decades in the olive oil sector, Manolis Karpadakis combines engineering precision with deep cultural insight. Trained by the IOC in Greece and Italy, he is a skilled taster, judge, and panel leader at international competitions. As Vice President of the Cretan Exporters Association and member of the Olive Oil Committee of Crete, he champions innovation, education, and sustainability—bridging production, sensory science, and communication to elevate olive oil globally.

Olive Tree Research & Climate Innovation Leader | Research Director, ELGO-DIMITRA
 

Dr. Georgios Koubouris, is a global authority on olive tree physiology and climate adaptation. Published more than 95 papers in SCOPUS, participated in over 40 research projects and managed grants for over 3M€. The scientific leader of the project Oliveclima awarded as best project for climate action in Europe by the European Commission, LIFE, 2019. As editor and evaluator for major journals and institutions, he advances sustainability and resilience in olive cultivation worldwide.

Sensory Science & Olive Oil Expert | Head of Food Perception Group, ZHAW | Panel Leader, Swiss Olive Oil Panel
 

Annette Bongartz leads Switzerland’s only IOC-recognized panel and directs the Food Perception Group at Zurich University of Applied Sciences. A pioneer in sensory science and consumer perception, she links analytical precision with emotional experience across olive oil, wine, and fine foods. Her leadership promotes excellence, transparency, and education in sensory evaluation worldwide.

Olive Oil Expert & Hotelier | International Olive Oil Network

Marisa Silva unites sensory expertise from ZHAW and nutrition studies at Stanford to advance olive oil education and wellness. With 17 years of global marketing experience and judging roles from Zurich to Buenos Aires, she curates elevated tasting experiences that celebrate authenticity, health, and culinary excellence, inspiring appreciation across cultures and disciplines.

Entrepreneur | Sigri Olive Mill

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Mr. Tirpintiris started his career traveling and discovering the world as an Engineer Officer in the Merchant Navy. He continued in a research position at the Greek Defense Systems and then in the Management of a food ingredients industry as a Mechanical Engineer of NTUA. He went private by founding companies in various sectors such as production and trading of food ingredients, shipping, construction of luxury and commercial buildings in Greece, Cyprus and the Balkans. In recent years, he has devoted his time to create sustainable olive groves by reversing desertification and bring biodiversity back to a barren land.

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