[et_pb_section fb_built=”1″ fullwidth=”on” admin_label=”section” _builder_version=”3.0.51″ custom_padding=”0px|0px|0px|0px”][et_pb_fullwidth_header title=”OUR JUDGES” text_orientation=”center” title_font_color=”#ffffff” _builder_version=”3.16″ title_text_color=”#ffffff” title_font_size=”56px” content_font_size=”80px” background_color=”rgba(161,168,89,0.55)” background_image=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/blue-tasting-glasses.jpg” background_layout=”light” button_one_letter_spacing_hover=”0″ button_two_letter_spacing_hover=”0″ button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_one_border_color__hover_enabled=”off” button_two_border_color__hover_enabled=”off” button_one_border_radius__hover_enabled=”off” button_two_border_radius__hover_enabled=”off” button_one_letter_spacing__hover_enabled=”on” button_one_letter_spacing__hover=”0″ button_two_letter_spacing__hover_enabled=”on” button_two_letter_spacing__hover=”0″ button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off”][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.0.47″][et_pb_row _builder_version=”3.19.5″][et_pb_column type=”4_4″ _builder_version=”3.19.5″ parallax=”off” parallax_method=”on”][et_pb_text _builder_version=”3.19.5″]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row background_position_1=”top_left” background_position_2=”top_left” background_position_3=”top_left” background_position_4=”top_left” background_repeat_1=”no-repeat” background_repeat_2=”no-repeat” background_repeat_3=”no-repeat” background_repeat_4=”no-repeat” admin_label=”row” _builder_version=”3.0.51″][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on” background_position=”top_left” background_repeat=”no-repeat”][et_pb_team_member name=”Pablo Canamasas” position=”ARGENTINA” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/Pablo.jpg” admin_label=”Pablo Canamasas” _builder_version=”3.0.87″ border_style=”solid”]Pablo lives in Argentina and is an agriculture scientist specialising in olive oil production and oil quality. He has been in the olive industry for 22 years. He is an olive oil production consultant in over ten countries including North America, Japan, Argentina, Australia, Chile, Brazil, Israel, China, Mexico and New Zealand.<\/p>\n
Initially Pablo specialised and trained in olive oil and table olive production in Spain and Italy. He has undertaken valuable olive oil processing research funded by the Australian Government and published numerous research papers on olive processing. \u00a0Pablo has broad experience in modern olive oil extraction techniques, olive processing, oil blending and quality control.<\/p>\n
He has extensive experience in olive oil tasting and has regularly been invited to judge at many competitions including The Australian National Olive Competition, Melbourne\u2019s Royal Agricultural Society of Victoria Olive show, Royal Adelaide Olive Awards and the Fino Oliva Show in Brazil.<\/p>\n
He has had wide-ranging experience in the design and development of olive oil processing facilities and in the continual improvement of their industrial efficiencies.<\/p>\n
Pablo is respected worldwide and is a regular key speaker on olive oil and processing courses, conferences and seminars around the world including World Congress
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on” background_position=”top_left” background_repeat=”no-repeat”][et_pb_team_member name=”Margie Carter” position=”AUSTRALIA – WAGGA WAGGA, NSW” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/CARTER-1.jpg” admin_label=”Margie Carter” _builder_version=”3.0.106″]Margie has a horticultural and farming background and has been in the olive industry for over 20 years. Having owned an olive tree nursery in 1996, she is well versed in the olive tree and resultant \u2018naturally brined\u2019 processing methods.<\/p>\n
She runs the third generation family farm www.parafieldolives.com.au<\/a> in the Riverina region just outside of Wagga Wagga. Margie is a producer of premium award winning table olives and olive oil.<\/p>\n She has been on the Australian Olive Oil Sensory Panel at Wagga since 2010 and has been judging olive oil at the Sydney, Canberra and Melbourne state competitions and the Australian National Olive Competition since 2003. Shane has been formally assessing olive oil since 2007. In 2009 Shane completed the Extra Virgin Olive Oil Appreciation and Assessment course. Since 2010 he has been show judging in regional and national competitions including the Australian National Olive Competition, Olives New Zealand, Royal Agricultural Society of Victoria Australian Food Awards, Sydney Fine Food Show, Canberra Olive Oil Show and the Golden Olive Show.<\/p>\n He is the convenor of the \u2018Tastebook\u2019 program, a sensory professional development and training initiative in appreciating, describing and understanding how to improve the quality of extra virgin olive oil and table olives. www.australianolives.com.au\/article-detail\/tastebook.\u00a0 <\/a><\/p>\n He has been the head judge of the Australian National Olive competition since 2016 and he is extremely honoured to be Chairman of judges for the first Australian International Olive Awards. He sees his responsibility as an advocate for olive oils and olives and facilitator for judges and the event team. Since then he has been elevated to a full state and national judge and has participated in the Australian National Olive Competition, Royal Adelaide Olive Awards and Fleurieu Fine Food and Olive Competition.<\/p>\n Michael is the general manager and olive grower of Kangaroo Island Olives, a family owned olive farm on South Australia\u2019s pristine Kangaroo Island www.kiolives.com.au<\/a>. The brand has received multiple awards from various olive oil shows around Australia. This lead to an invitation to judge at the inaugural NZ Olive Awards in 2001. Since then, Hilary has been invited to judge in many olive oil competitions and she will be judging in the 2017 ONZ olive awards in October.<\/p>\n Hilary has a Bachelor of Technology (Biotechnology) from Massey University and she is an accredited IOOC Organoleptic Sensory Panel member with flavoured oil training.\u00a0She is a co-owner of a small olive grove www.mt-heslington.co.nz<\/a> near Nelson in the South Island of New Zealand and has been a member of the ONZ since 1996. \u00a0She has been secretary of the Nelson branch of ONZ and involved with running olive conferences and olive oil tasting workshops in the Nelson region. Briony has been judging at state and national olive oil competitions since 2014 and has been head judge of the Fleurieu Peninsula Olive Competition.<\/p>\n She also runs food and olive oil sensory workshops to teach flavour descriptors under her Flavour Logic brand. Briony also enjoys harvesting and processing wild and grove olives from around McLaren Vale with friends AFS uses and promotes the benefits of extra virgin olive oil and how to be more discerning when choosing oils to buy.<\/p>\n Alva is an avid promoter and consumer of extra virgin olive oil. In 2013 she completed her AOA Certified EVOO Assessment training and has been an invited judge at the Australian National Olive Competition for the last three years. Tim has trained under Professor Stan Kailis and Dr Richard Gawel and has been judging olive oil and table olives at the Royal Perth Show since 1998.<\/p>\n Tim has been a big supporter of the burgeoning olive industry in Western Australia and is an enthusiastic consumer of olive products. He enjoys pickling his own olives for family and friends Soumi is a food technologist with over seven years of experience in sensory analysis, technology, research and development, corporate quality assurance and intellectual property & capability analysis. She is a trained member of the Australian Olive Oil Sensory Panel at Wagga Wagga and has had extensive palate training. Soumi started her formal olive oil judging journey at the Sydney Royal Fine Food Show in 2016 In 2013 Isabelle completed her Diploma for Tasting Panel Supervisor in accordance with IOOC norms held in Viterbo, Italy and presented by Wenceslao Moreda and Mauro Martelossi.<\/p>\n In the last two years Isabelle has been working with Stan Kailis to present refresher olive oil tasting sessions in Perth, WA. \u00a0Isabelle has been judging at numerous competitions including the Australian Olive Association National competition (since 2013), Olive Japan (since 2016), regional South West Olive Association (head judge since 2010), Perth Royal Show (since 2000 and head judge since 2015) and Sydney Royal Fine Food Show.<\/p>\n She harvests fruit from her small 1000 tree grove in the great southern region of Western Australia and produces her award winning Yaribelle Braes brand of extra virgin olive oil. An IOC recognised Trainer came to Wagga Wagga in 2003 and trained Peter and 23 others to become IOC Tasters. Peter was then trained at the IOC International Course for Panel Supervisors at the University of Imperia, Italy.<\/p>\n In 2005 he became the first leader of the Wagga Wagga Olive Oil Sensory Panel, which later merged with the AOA to become the Australian Olive Oil Sensory Panel based in Wagga Wagga. This panel was accredited by the International Olive Oil Council and a year later it was NATA accredited (2006). Both of these accreditations are maintained to this day.<\/p>\n Peter, now retired, gained a Certificate IV in Training and Assessment. Peter worked with the Department of Primary Industries’ olive oil testing laboratory in Wagga Wagga for 28 years and is still a member of the Australian Olive Oil Sensory Panel. Peter has trained several Tasters of organoleptic assessment since 2007 and has authored several olive related papers and reports.<\/p>\n Peter has been head judge at the Golden Olive Awards and Olives New Zealand, chief judge at the Hunter Olive Show and chair of judges for Sydney Royal Show as well as judging at the Australian National Olive Competitions and Royal Agricultural Society of Victoria Olive Competitions. He is an experienced trainer of organoleptic assessment and enjoys tutoring in olive oil judging. She has judged at numerous Australian National Olive Competitions, Sydney Royal Fine Food Show and Golden Olive Awards. Jim and his wife Lisa own the Longridge extra virgin olive oil brand www.longridgeolives.com.au<\/a> . Over the last 15 years, Jim has also been responsible for the development of over 500ha of high and super high density orchards in the Upper South East region of South Australia.<\/p>\n Jim has managed the Tatiara Olive Processing plant for the last 5 years where he has been responsible for processing, oil blending and oil management. \u00a0Over the last 10 years Jim has been an olive oil judge in many regional and state competitions.<\/span> She has judged at the Australian Olive Association National competition as well as the Royal Melbourne Fine Food Awards and the Golden Olive Awards.<\/p>\n Helen provides specialised language and liaison support for the Australian olive oil industry for the Chinese market including facilitating trade partnerships, export compliance, design copy direction and product specifications. Donna has a Bachelor of Applied Science (Agriculture) from Charles Sturt University Wagga.<\/p>\n She has also attended numerous formal judge training programs for both olive oil and table olive assessment in Australia and in New Zealand.<\/p>\n Donna has judged at the Australian Olive Association National competition as well as Sydney Royal Fine Food Show and the Golden Olive Awards. Ali has been a member of the Australian Olive Oil Sensory Panel since 2014 and has judged at both the Australian National Olive Competition and the Northern Victorian Olive Awards. Toshiya is the C<\/em>hairman and founder of the Olive Oil Sommelier Association of Japan (OSAJ) www.oliveoil.or.jp\/en\/<\/a>. \u00a0Since 2012 he has organised and been Director of Japan\u2019s largest annual OLIVE Convention and Olive Oil Competition \u2018OLIVE JAPAN\u2019 (www.olivejapan.com\/en<\/a>).<\/p>\n Toshiya is the founder and Senior Professor of the Olive Oil Sommelier School of Japan which started in Tokyo in 2009. He researched and wrote over 80 hours of course curriculum and the thorough 1,200 page textbooks that cover the history of olives and olive production, olive culture, culinary uses, health benefits and sensory skills. He is a Guest Professor with the Fukuoka University, a commentator, a bestselling book author and writer of monthly magazine articles and newspapers. He regularly appears at conferences, seminars and events.<\/p>\n Toshiya has a Bachelor of Arts, International Christian University (ICU) Tokyo JAPAN and a Bachelor of Science, Trinity College Cambridge UK. \u00a0He is a member of Japan oil Chemists Society (JOCS) and is also a trained tea master with decades of study in the art and appreciation of tea. Toshiya speaks English, German, Latin and Japanese. Helen was a judge at the finals of the Armonia International Olive Oil Show in Spain. She is a trained food technologist and in 2003 began training in olive oil sensory evaluation. Helen was one of the founding members of the Australian Olive Oil Sensory Panel at Wagga who then went on to undertake olive oil sommelier and olive oil sensory analysis training in Milan, Italy in 2015.<\/p>\n She has trained in table olive production and assessment and has judged in several table olive shows. Helen continues to be an active member of the Australian Olive Oil Sensory Panel. He has been involved with both table olive and oil production and now offers consulting services for small to medium growers from Mudgee and the Hunter Valley down towards the Murray River.<\/p>\n Michael is currently the Chairman of Judges for the Sydney Royal Fine Food Show. This will be Debra\u2019s eighth year judging olive oil. She has judged at the Sydney Olive Oil Show, the Australian Olive Association National Competition, New Zealand Olive Awards, the Canberra Olive Oil Show and the Golden Olive Show.<\/p>\n Debra works as a graphic designer and teacher but her passion for olive oil has seen her undertake regular and ongoing olive oil quality assessment Prior to working in the restaurant industry, Nino completed a double major degree in economics and Italian. He opened his first restaurant, Caffe Contadino, in Margaret River Western Australia at the age of 25. Since then he has established landmark Sydney restaurants including Otto Ristorante Italiano, The Restaurant Pendolino and La Rosa The Strand.<\/p>\n He is a passionate chef, cookbook author and olive oil expert and also makes regular contributions to Australian Gourmet Traveller Wine Magazine. Nino has been judging olive oil in Australia at both the state and national competition level for more than twelve years [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”row” _builder_version=”3.0.51″][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Bob Barrett” position=”AUSTRALIA – ADELAIDE, SA” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/Bob-Barrett.jpg” admin_label=”Bob Barrett” _builder_version=”3.0.87″ border_style=”solid”]Bob Barrett was Lecturer at the University of Adelaide with over 25 years of teaching at Waite Campus and the National Wine Centre in Oenology, horticulture and wine marketing. His book “Olive Production & Marketing in Australia”, published in 2008, was the based on his lectures developed for this subject at the Waite Campus of the University over a period of years.<\/p>\n Bob was Chief Judge at the inaugural National Table Olive Competition in 2010. Prior to retirement he was on the inaugural panel Australian Panel which sought and obtained accreditation from the International Olive Oil Council to make judgements as to the organoleptic status of oils (Extra Virgin, Virgin, and so on).<\/p>\n He was a long standing member of Olives SA board and initiated the original Olives South Australia website in 2010. Bob has been a table olive judge at both the Australian National Olive Competition and the Royal Adelaide Olive Awards. He currently consults to the olive industry. He is a very active member of Olives SA (Treasurer) and has been involved in organising olive industry field days, events and consumer awareness training events.<\/p>\n Michael has been a table olive judge at the Australian National Olive Competition and an olive oil judge at the Royal Hobart Show and the Royal Adelaide Olive Awards.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on” background_position=”top_left” background_repeat=”no-repeat”][et_pb_team_member name=”Shane Cummins” position=”AUSTRALIA – SYDNEY, NSW” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/FB-Shane-Cummins-1.jpg” admin_label=”Shane Cummins” _builder_version=”3.0.87″ border_style=”solid”]Shane picked his first olives in 2000 with Long Paddock Olive Rustlers and has been hooked ever since. Shane is a landscaper and paver by trade but his incessant passion is for olives.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on” background_position=”top_left” background_repeat=”no-repeat”][et_pb_team_member name=”Alexandra Devarenne” position=”CALIFORNIA – USA” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/AKDportrait-2.jpg” admin_label=”Alexandra Davarenne” _builder_version=”3.0.87″ border_style=”solid”]Alexandra is an olive oil consultant, educator and the cofounder of Extra Virgin Alliance (EVA), an international non-profit trade association of olive oil producers and experts working to foster appreciation, restore consumer trust and create value in the market for authentic, quality extra virgin olive oil. In 2003 Alexandra joined the Californian Taste Panel which held IOC recognition at that time. She is currently a member of the research taste panel in Sonoma County and was a member of the UC Davis taste panel (AOCS recognised) from inception to dissolution. She has taught olive oil tasting classes in many venues, including Olive Oil Sommeliers of Japan, Culinary Institute of America, Los Angeles County Fair and UC Davis. She teaches olive oil classes to producers and trade, and to consumers about olive oil and cooking. Alexandra has presented at many olive oil conferences in the US and abroad, focusing on olive oil sensory education, communication, marketing and quality. She is a member of the American Oil Chemists\u2019 Society expert committee on olive oil, and has cooperated with AOCS on research projects. Beginning with her research work while at the University of California Cooperative Extension, she is the author of numerous research articles, papers, reports and newsletters. She has written a pocket reference book, \u2018Olive Oil; A Field Guide\u2019 as well as contributing a chapter to the international book \u2018Olive Oil Sensory Analysis\u2019. She has also co-authored two chapters for \u2018Organic Olive Production\u2019 from UCANR. Alexandra has judged and\/or advised at many olive oil shows including Olive Japan (since 2012), Athena International, Los Angeles International, Yolo County Fair, Central Coast and Sonoma County Harvest Fair. She has been head judge at California State Olive Oil Competition for the first two years and is the current chair of the Napa Valley Olive oil Competition (since 2011).
\n[\/et_pb_team_member][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”row” _builder_version=”3.0.51″][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Michael Esposito” position=”AUSTRALIA – ADELAIDE, SA” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/r392_0_3624_2413_w1200_h678_fmax-2.jpg” admin_label=”Michael Esposito” _builder_version=”3.0.87″ border_style=”solid”]As a young gun, Michael started judging as an associate judge in 2014. In 2015 Michael completed his International Master for EVOO Taster & Olive Experts Diploma<\/strong> in Italy under the instruction of Andrea Giomo, Barbara Alfei and Maria Gabusi.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Hilary Fenemor” position=”NEW ZEALAND” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/FENEMOR-HILARY.jpg” admin_label=”Hilary Fenemor” _builder_version=”3.0.87″ border_style=”solid”]As a member of the Olive New Zealand (ONZ). Hilary was invited to participate in organoleptic sensory panel training with Dr Luciano Di Giovacchino in 1997 with a view to forming an IOOC accredited panel in New Zealand.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Briony Liebich” position=”AUSTRALIA – ADELAIDE, SA” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/Briony-Liebich_beer-judge-2.jpg” admin_label=”Briony Liebich” _builder_version=”3.0.87″ border_style=”solid”]Briony works at West End Brewery as a Sensory Analyst. For the last 15 years she has honed her skills with a broad range of experience in the food and drink industries including working for her family\u2019s Barossa Valley winery, as a sensory consultant and running a sensory lab.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Alva Lim” position=”TIMOR-LESTE, DILI” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/LIM-ALVA.jpg” admin_label=”Alva Lim” _builder_version=”3.0.87″ border_style=”solid”]Alva is a\u00a0Co-founder of Agora Food Studio (AFS), social enterprise dedicated to mentoring youth food innovators and exploring the edible diversity of Timor-Leste and the greater equatorial archipelago. It believes in the power of sharing ideas over a nourishing meal and creating real human-to-human connections that bring positive changes in the global foods system. The social enterprise is based in Dili, Timor-Leste (www.timorlestefoodlab.com)<\/a>.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”row” _builder_version=”3.0.51″][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Tim Martella” position=”AUSTRALIA – PERTH, WA” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/Tim-Martella.jpg” admin_label=”Tim Martella” _builder_version=”3.0.87″ border_style=”solid”]Tim is based in Western Australia and specialises in table olive assessment. He has a Bachelor of Science, (Hons) in Agriculture and was a lecturer in horticulture for eighteen years at Curtin University, Perth WA.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Soumi Paul Mukhopadhyay” position=”AUSTRALIA, SYDNEY NSW” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/Soumi.jpg” admin_label=”Soumi Paul Mukhopadhyay” _builder_version=”3.0.87″ border_style=”solid”]Soumi has successfully completed her PhD in Food Science from School of Agricultural and Wine Sciences, Charles Sturt University (CSU), Australia, She specialised in sensory and consumer science and has had several articles published.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Isabelle Okis” position=”AUSTRALIA – PERTH, WA” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/Isabelle.jpg” admin_label=”Isabelle Okis” _builder_version=”3.0.87″ border_style=”solid”]Isabelle is based in Western Australia and has been tasting and judging olive oil for over 17 years. \u00a0She initially trained under Professor Stan Kailis and Dr Luciano di Giovacchino in 2000-2001 and since then has had training under Judy Ridgeway, Richard Gawel, Paul Vossen, Marc Morain, Gino Russo, Richard Butler and Linda Costa.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Peter Olson” position=”AUSTRALIA – WAGGA WAGGA, NSW” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/OLSON.jpg” admin_label=”Peter Olson” _builder_version=”3.0.87″ border_style=”solid”]Peter started his olive oil journey as an analyst developing chemical testing for olive oils. He developed a commercial testing service for olive oil in 1997.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”row” _builder_version=”3.0.51″][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Susan Pottie” position=”AUSTRALIA – WAGGA WAGGA, NSW” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/20160916_094538-2.jpg” admin_label=”Susan Pottie” _builder_version=”3.0.87″ border_style=”solid”]Susan is based in Wagga Wagga and has been an active member of the Australian Olive Oil Sensory Panel since 2009.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Jim Rowntree” position=”AUSTRALIA – COONALPYN, SA” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/ROWNTREE-Jim.jpg” admin_label=”Jim Rowntree” _builder_version=”3.0.87″ border_style=”solid”]Jim has have been growing olives since 1998. He has an 83 hectare super high density olive orchard 20km north of Coonalpyn.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Helen Salem” position=”AUSTRALIA – MELBOURNE, VIC” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/20160916_094514-2.jpg” admin_label=”Helen Salem” _builder_version=”3.0.87″ border_style=”solid”]Helen is a Melbourne based teacher with formal olive oil assessment training.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Donna Seberry” position=”AUSTRALIA – WAGGA WAGGA, NSW” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/SEEBERRY-DONNA.jpg” admin_label=”Donna Seberry” _builder_version=”3.0.87″ border_style=”solid”]Donna is the current Panel leader for the Australian Olive Oil Sensory Panel at Wagga and she also works in the NSW Department of Industries Oil Testing Service which chemically and organoleptically analyses olive and other edible oils.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”row” _builder_version=”3.0.51″][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Ali Tanner” position=”AUSTRALIA – WAGGA WAGGA, NSW” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/AliTanner.jpg” admin_label=”Ali Tanner” _builder_version=”3.0.87″ border_style=”solid”]Ali is based in Wagga Wagga NSW. She has a Bachelor of Arts in Psychology and Graduate Diploma in Education.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Tashiya Tada” position=”Japan” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/Toshiya-Tada_OJ1033.jpg” admin_label=”Tashiya Tada” _builder_version=”3.0.87″ border_style=”solid”]Toshiya Tada is a Master Olive Oil Sommelier, senior taster and olive oil panel leader. He is a regular olive oil judge at the Shodoshima\/Japan Municipal Olive Oil Competition and has judged in Israel at Terraolivo.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Helen Taylor” position=”AUSTRALIA – WAGGA WAGGA, NSW” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/TAYLOR-HELEN.jpg” admin_label=”Helen Taylor” _builder_version=”3.0.87″ border_style=”solid”]Helen has over ten years experience in olive oil judging at regional, state and national olive oil competitions in an associate, standard and head judge capacity.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Michael Thomsett” position=”AUSTRALIA – LAGGAN, NSW” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/20160916_094538-3.jpg” admin_label=”Michael Thomsett” _builder_version=”3.0.87″ border_style=”solid”]Michael has been a career horticulturist in the olive industry for eighteen years. He is a graduate of Hawkesbury Agricultural College, and has over fourteen years experience as an olive oil judge at regional and national shows.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”row” _builder_version=”3.0.51″][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Debbie Worgan” position=”AUSTRALIA – WAGGA WAGGA, NSW” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/WORGAN-DEBBIE.jpg” admin_label=”Debbie Worgan” _builder_version=”3.0.87″ border_style=”solid”]Debra is a member of the Australian Olive Oil Sensory Panel, the peak chemical and organoleptic testing body based at the NSW Department of Primary Industries Australian Oils Research Laboratory in Wagga.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Nino Zoccali” position=”AUSTRALIA – SYDNEY, NSW” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/NINO-1.jpg” admin_label=”Nino Zoccali” _builder_version=”3.0.87″ border_style=”solid”]Nino is the executive chef and proprietor of The Restaurant Pendolino and La Rosa The Strand restaurants in Sydney\u2019s historic Strand Arcade in NSW. The Restaurant Pendolino is a specialist olive oil restaurant profiling some of Australia\u2019s best extra virgin olive oils www.pendolino.com.au<\/a> and\u00a0 houses a purpose built Lolioteca (olive oil store) which features a selection of world class Australian premium extra virgin olive oils, vinegars, olives and food products.<\/p>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.0.47″][et_pb_row _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_text admin_label=”Table Olive Judges Header” _builder_version=”3.0.74″]<\/p>\nTable Olive Judges<\/h2>\n
\n[\/et_pb_team_member][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_team_member name=”Michael Harbison” position=”AUSTRALIA – ADELAIDE, SA” image_url=”\/\/internationaloliveawardsaustralia.com.au\/wp-content\/uploads\/2017\/06\/Michael-Harbison.jpg” admin_label=”Michael Harbison” _builder_version=”3.0.87″ border_style=”solid”]Michael has expertise in judging both olive oil and table olives. He has done extensive training with the Australian Olive Association and Olives South Australia.<\/p>\n