Doña Brígida Jiménez Herrera

Expert Olive Oil Taster with a long professional career in the world of Virgin Olive Oil, a great connoisseur and researcher of the sector in which she has spent her whole life developing her knowledge in Pharmacy, with a High Specialisation Diploma in fats. She draws upon this vast knowledge and transmits it into her important training and informative work. She is an excellent role model for women in the rural world.

Don Francisco Casero Rodríguez

President of the Savia Foundation for Compromise and Values – a foundation which supports the rural environment, promoting the protection of the environment alongside ecological production, and helping to promote R&D projects in the rural sector, among other objectives.

Don José María Penco

Director of the Spanish Olive Tree Municipalities Association (AEMO), Agricultural Engineer for the University of Cordoba (UCO), Master in Olive Growing and Olive Oil Technology for UCO and the Spanish National Research Council (CSIC) and Participant in numerous awards and tastings. He has first-hand knowledge of the place of Extra Virgin Olive Oil in society and supports both the product and the search for innovative alternatives for this traditional crop.

Don José Miguel Herrrero

Agricultural Engineer who specialised in Agrarian Economy for the Polytechnic University of Madrid and subsequently studied a Master’s degree in Foreign Trade in the Chamber of Commerce in Valladolid, and is now a University Expert in “Data analysis in social and market research" at the Complutense University of Madrid, and most recently, he studied an Introductory Course to Marketing Research at the Faculty of Economic and Business Sciences at the Complutense University of Madrid.

Don Periko Ortega

Highly-skilled Chef and owner of the restaurant “ReComiendo” – one of the top six restaurants in Spanish and winner of a Travellers Choice award. He is a representative for the association QvExtra! across the world, having delivered classes in the United States, promoting the value of Extra Virgin Olive Oil in the catering industry.

Doña Anunciación Carpio Dueñas

International Olive Oil Taster, trained as a biologist with a specialisation in Fats and Oils by the Spanish National Research Council (Institute of Fats), with an important presence in the sector of Virgin Olive Oil tastings, participating in the categorising of these oils within the market.

Don Firo Vázquez de Parga

Expert adviser for the association QvExtra! International, and a renowned chef with numerous awards throughout his professional career – such as two ‘Sun’ awards from the
Repsol Guide among many others – and is the owner of El Olivar, a restaurant located in the mountain in Murcia. He is an avid supporter of SIQEV-certified Extra Virgin Olive Oil, not only in his restaurant’s kitchen but also in national and international contexts where he has delivered culinary classes.

Doctor Fernando López Segura

Internal Medicine Specialist at the Reina Sofia University Hospital in Cordoba, and researcher at the Maimonides Biomedical Research Institute (IMIBIC). Through the many important studies that he has carried out during his professional career, he has proven the many benefits that olive oil brings to one’s health, especially in terms of cardiovascular diseases.

Doctor José Juan Gaforio

Professor in the Department of Health Sciences at the University of Jaén, Doctor in Medicine and Surgery at the University of Granada and specialised in Clinical Analysis and Immunology at the University Hospital Virgen de las Nieves in Granada. He is an avid supporter of Extra Virgin Olive Oil as the main source of vegetable fats, in order to lead a healthy diet and lifestyle which helps to fight illnesses, such as Covid-19.

Juan Peñamil

CEO and Editor of the Editorial Gorup MERCACEI, a magazine which specialises in the oil sector. Thanks to Peñamil’s important work in the market, he has allowed for a global diffusion of the benefits of EVOO, innovative technology, and general improvements in the olive sector. His work has been fundamental in this field, providing a greater and more extensive knowledge of the sector to those within it and to amateurs.

María Gómez del Campo

Lecturer at the Polytechnic University of Madrid, who has written an array of scientific publications on the value and importance of olive trees and their fruit.

Doctor Miguel Ángel Martínez

Doctor in Medicine, Epidemiologist, Professor in Preventative Medicine and Public Health at the University of Navarra, and Researcher and Guest Professor at the Harvard T.H. Chan School of Public Health. He defends the Mediterranean diet on an international level, such as in the Culinary Institute of America alongside Walter Willet – the US government’s top advisor on nutritional issues.

Doctor Pérez Jiménez

Professor in Medicine at the University of Cordoba and Researcher at IMIBIC. He was also Head of Internal Medicine at the Reina Sofia University Hospital and was the first scientific director of the IMIBIC. In July 2003, his successful career was recognised with the 10th Andalusian Maimonides Research Prize, awarded by the Junta de Andalucía. He has also received the ‘Premio Gastronómico Primera Plana’, awarded annually by the restaurant El Caballo Rojo.

Doctor Ramón Estruch

Lecturer at the University of Barcelona and Internal Medicine Consultant in the Department of the Clinical Hospital of Barcelona. He developed lines of research in various fields related to nutrition, including studies on the relationship between cardiovascular problems and the Mediterranean diet.

Don Juan Ramón Izquierdo

Olive grower, who was a civil servant for the Ministry of Agriculture, Food and the Environment, Head of the Department of Analysis and Fats at the Laboratorio Arbitral Agroalimentario and Head of the Panel of Virgin Olive Oil Tasters in the Ministry of Agriculture. He is also a member of the group of experts for the Olive Oil Commission and the IOC, where he represents Spain.