The purpose of the competitions is:
a) To inform table olive-growers, table olive producers, table olive-pressers, processors and retailers, who distribute their standardized products legally, to preserve and to ameliorate the quality of their branded product by promoting high quality olive oil in every aspect of the spectrum of its use and consumption.

b) The promotion of the knowledge of the particular value and of the healthy/nutritional aspects of table olives to new consumers of young age (schools), to professional pastry chefs, artisans, with emphasis to gastronomy & culinary art schools and to restaurants.

c) The promotion of the diversity of varieties and of the high quality of table olives produced with the aim of advancing the knowledge of their tasting differences.

  • London ITOC, QUALITY awards of table olives
  • London ITOC, DESIGN awards of table olives

In seeking a reputable contest, created members sensory committee of experienced and trained tasters headed by Mr. Tertivanidis.


thepanel of judges


I am a PhD and MSc agronomist. I am the leader of Greek Taste Panel of sensory analysis of table olives. Director of Rural Development for Region of Central Macedonia (Greece). I have a lot of experience in quality controls of fresh and proceed food of plan origin and also controls of compliance with international and EU legislation in food. Central Macedonia is the main region of Greek production and exports of table olives so I have deep knowledge of this fantastic and healthy product. I believe that the main goals of London ITOC are: a) the promotion of the knowledge of particular value and healthy/nutritional properties of table olives as an element of the Mediterranean diet, b) the information for growers, processors and retailers to maintain and improve the quality of their product by promoting the use of high quality table olives and c) the promotion of diversity of varieties and high quality table olives production in order to increase knowledge of the culinary differences.


Barbara Lanza has a Master degree in Biological Science. From 1992 she works as Researcher in the Table Olives Division of Council for Agricultural Research and Economics (CREA), Pescara, Italy. She is a IOC expert on organoleptic assessment, nutritional characteristics and standards of table olives. Dr Barbara Lanza is co-author of 44 publications on refereed journals (h-index 16).


I have been working at Table Olives industry in Turkey for 22 years (ANTGIDA company between 1995-2008, MARMARABİRLİK company since 2008). My experience in working life includes all the production and quality assurance activities of table olive, which is the final product from purchasing of raw material. Besides these duties, I have been to attend many kinds of works about improving table olives processes and  end products quality as a researcher . Some of  works; improving our purchasing system for best quality of raw material, controlling fermentation stages and improving procedures and also create new products in the mentioned field. After participating in IOC’s Table Olive Sensory Analysis Panel Leadership training in 2012, I have been working in olive sensory analysis for 5 years in my company.


Assistant professor and member of the Laboratory of Ecology and Microbial Technology at the National Institute of Applied Sciences and Technology (INSAT), Tunisia.  I have obtained my PhD in Ecophysiology and application of Lactobacillus plantarum in table olives fermentation (2006) and my master degree in Identification of strains from Lactobacillus genus involved in table olives fermentation (1999). I also achieved my Engineering Diploma in food industry (1995/1996). I have 22 publications with more than 20 impact points. I am involved in teaching in General Microbiology, Food and Industrial Microbiology, Quality and Hygiene, Fatty Acids Industry, Food Preservation and Food Security (engineer level) and Food Microbiology and Fermentation, Food Hygiene (master level). I took an International course on the organoleptic assessment of table olives (Technical Assistance & Training) in the International Olive Council (IOC), Madrid, April 2012 and a course on the organoleptic assessment of olive oil under the patronage of the International Olive Council (IOC) in Tunisia (January 2014). I also took several courses in the field of quality and food safety held by the Tunisian Accreditation Council. I have good experience in collaborative research projects on table olives as a Tunisian coordinator namely in FP7 European programs” PROBIOLIVES” (2010-2013), in ARIMNet2 programs “PROMEDFOODS” (2017-2020) and in many bilateral projects with Instituto de Tecnologia Química e Biológica (ITQB) Oeiras, Portugal; Rovira I Virgili University, spain; Harokopio Athene University, Greece; Liège University Belgium.


Ph.D. in Food Science and Technology, his research interest areas are on table olive and olive oil processing technology, packaging and storage techniques, food chemistry, food microbiology, table olive and olive oil sensorial analyses, nutrition, functional foods, phenolic compounds, traditional foods and innovation technologies. He is the panelist of Olive Research Institute which IOC recognized tasting panel of olive oil. He is the panelist of Olive Research Institute tasting panel of table olive. His latest work is on the production of natural black olives in little salty brine. He is working as researcher in the Ministry of Food, Agriculture and Livestock.



Olive oil expert, table olives taster (recognized IOC panel leader), οlive οil and table olives lover.