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Nancy Ash is a sales and marketing consultant to the specialty foods industry and is an olive oil specialist. During the past 20 plus years Nancy has assisted several foodservice and specialty foods companies with new product development, product introductions, packaging design, marketing collateral, and trade show and event planning. She currently serves as the Sales Manager for Restaurant LuLu Gourmet Products, and has been a member of the internationally-recognized California Olive Oil Council Tasting Panel since its inception in 1998.
Franca Camurati, University degree in Industrial Chemistry, works at
Stazione Sperimentale per gli Oli e Grassi in Milano, Italy, an Institute of the Italian Industry Ministry, where she is interested mainly in the field of the chemical and sensorical analysis of olive oil. She was one of the 9 experts who contributed to perform the method for the organoleptic assesment of virgin olive oil issued by the IOOC in 1987and revised in 1996; she is a component of the IOOC experts ecnical commision on the panel test of olive oil. At her Institute she is the panel leader for the organoleptic analysis of samples of virgin olive oil: the panel of SSOG has an agreement by the IOOC and by the National Service for accreditation. She is a judge in the annual prize "Mario Solinas" held in Madrid for the best olive oil , in the International " Biol Prize" held in south Italy and in other competitions.
Patricia Darragh after a twenty-year career in International Flight Service with American Airlines, Patty joined the COOC in 1997. An accomplished cook, she enjoys travel, Asian art, cartography and of course, olive oil.
Alexandra K. Devarenne works at the University of California Cooperative Extension with Farm Advisor Paul Vossen doing research on olive fly, olive varietal characteristics and other aspects of olive oil production. She is a COOC Taste Panel member.
Franco Dunn is the chef/owner of Santi Restaurant in Geyserville , California . Franco has been on the COOC tasting panel member since its inception.
Margaret Edwards, former dietitian and author of numerous publications (including ten best-selling cookbooks), chairs the judging panel for the New Zealand National Extra Virgin Olive Oil Awards, runs olive oil workshops and
is the co-leader of the Olives New Zealand Sensory Panel for Olive Oil. She has also completed the Extra Virgin Olive Oil Savantes International Professional Olive Oil Tasting Programme in Australia. Margaret and her husband produce award-winning extra virgin olive oil in New Zealand.
Bruce Golino is currently the owner and manager of Green Crop Harvesting, a custom harvesting business. In 1994, Bruce imported olive trees from Italy and planted a test orchard and his first crop was harvested and processed in 1997. He is owner and operator of Santa Cruz Olive Tree Nursery, one of the largest olive tree nurseries in the country. Bruce has been an active member of the COOC since 1997 and a board member since 2001 and is currently the President.
Karen Guth is an olive grower in Paso Robles, Ca. Producer of estate bottled olive oil. Karen is a member Board of Directors of California Olive Oil council and member of Tasting panel.
Melissa Kaman is an Oakland-based freelance food writer. Her work has appeared in the Washington Post, 7x7, San Francisco Magazine, and Diablo.
Arden Kremer lives in the hills overlooking SonomaValley in a home
surrounded by a certified organic vineyard and olive grove. Arden and her husband Phil Coturri are owners of a vineyard management business specializing in organic viticulture. In 1995 they imported 10,000 olive trees from Tuscany and have been producing oil under the Poggiolo-in-Somona label since 2001. She has been a member of the COOC Tasting Panel since its inception and coaches a certified SwimAmerica program at HannaBoysCenter in Sonoma.
Maria Lazaraki-Panousopolou is a chemist and works in the Chemical Laboratory of Ministry of Development in Athens , Greece . She is the panel supervisor in her lab and is recognized by the International Olive Oil Council in the chemical analysis and in the organeptic assessment of the olive oil
Nancy Lilly formerly a professional dancer and commercial cattle rancher, was raised on the family ranch in Sonoma where she and her husband, Tony, grow wine grapes and olives and all the organic fruits and vegetables they and their friends can eat. Walking and eating with family in far off places is a frequent pastime. She has been an owner of Chez Panisse Restaurant since 1972, a member of the COOC Panel of Tasters since 1998, and is a Board member of San Domenico School and GiantStepsTherapeuticEquestrianCenter.
Xavier Marques was born in Barcelona, Spain in 1974. An industrial engineer by training, he is the only son from a family deeply rooted in the oil and winemaking tradition of La Rioja. He is the director of NursTech, The California branch of the multinational Agromillora. NursTech was founded in the year 2000 with the objective of producing better olive plants for the California marked. He currently works with local farmers, initiating projects in which the European olive-growing experience is combined with new technologies. He is also editor of the English version of Lint Magazine, a publication devoted to super intensive olive cultivation.
Marvin D. Martinis a chef and educator who first learned to taste oils & wine while attending U.C. Davis and working as a chef for Darrel Corti at Corti Brothers stores in Sacramento, California. Both California Olive Oil Council and International Olive Oil Council have certified him as a Master Olive Oil Taster. He has worked at the Robert Mondavi Winery’s GreatChefsCookingSchool for 17 years. Marvin is currently olive oil and orchard consultant to Cakebread Winery, Rudd Estate Winery, Roy Estate Winery, Edge Hill, Castle Peak Ranch, Round Pond Olive Oil Company, California Olive Ranch and other prestigious wineries. He produces his own award winning olive Oils “OliOdessa” & “Carneros Olive Oil Company” at “The Olive Press” in Glen Ellen California where his is a partner.
Frank Menacho Jr. founder and owner of Oro Organics, Inc., grows and produces award winning olive oils from his 160 acre Olivas de Oro estate situated in the Northern Sierra Nevada foothills of California. The Orchard is comprised of 11000 – 93 year Sevillano, Mission Manzanillo and Barouni olive trees. Olivas de Oro brand olive oil is 100% estate grown and 100% organic. Frank is a master blender and has been blending extra virgin olive oil for 10 years for friends and chefs, restaurants and wineries as well as California olive oil producers. He is an industry supporting member of the California Olive Oil council and a Tasting Panel Member.
Julie Menge has been a member of the COOC Panel of Tasters since 1998. Her background includes biochemical and field research at Texas A&M Department of Soil and Crop Sciences. Her tasting career began as an in-house taster/analyst for Dole Packaged Foods. She lives with her husband and two sons in Elk Grove , CA .
Stephanie Prima-Sarantopulos has completed two years of culinary training, and has published and produced both a newsletter and cable television show on the food scene in California’sCentral Valley. She teaches classes on California olive oil, is a member of the California Olive Oil Council and serves on the Master Taste Panel.
Deborah Rogers began her olive oil career as co-founder/owner of V G Buck California Foods, Incorporated in 1994. She developed a line of California extra virgin olive oils and olive related specialty food products. Deborah is currently the managing partner of The Olive Press in Glen Ellen, California where she oversees the custom pressing operation for growers in Northern California. She is responsible for making and blending the oils for the stores own brand. She is a supporting member of the California Olive Oil Council and a Tasting Panel Member.
Edward Schulten is a professional winemaker and sommelier for over 30 years and has also turned his cultured pallet toward olive oil. He is one of the COOC's certified olive oil tasters. Born in the Netherlands, he went to France following his passion for fragrance and flavor. Edward's experience and his innate talent for distinguishing quality and flavor earned him the coveted position of beverage director for six years a the famous five star restaurant, The French Room in Dallas, where he selected and managed a 500 bottle international award winning wine list. He is married and living happily in the Sierra Foothills and is making his own delicious wines under his own label and is the Master Blender for The Apollo Olive Oil Company.
Sandy Sonnenfeltis a native of South Africa where she and her husband grew and cooked from their own vegetable gardens. In 1976 the family moved to Israel and worked in the kibbutz almond, avocado and persimmon orchards. After moving to California, Sandy worked at Curds & Whey and when they closed she became the Executive Chef of Auntie Pasta. Currently, Sandy is the Prepared Food Coordinator The Pasta Shop a nationally recognized specialty food company. She does the recipe development for the pasta department, menu planning for the prepared foods program, does retail staff food knowledge training and is a member of the management team.
Fabrizio Vignolini is Chairman of Italian Olive Oil School of Tasters – O.N.A.O.O. Born in Imperia, Italy, he is an expert of virgin and extra virgin olive oils, specifically for creation of product lines and quality control. Fabrizio is registered in the National list of experts of virgin and extra virgin olive oils held by the Italian Ministry of Agriculture Public Relations and Promotion of Olive Oil Products. He is head of COI Panel Supervisors, Instructor of Professional Formation Courses in Italy and abroad. He is also a Member of Tasters Commissions and has a University degree in Political Sciences.
Paul Vossen is a Farm Advisor at the University of California Cooperative Extension since 1981. Paul has a statewide expertise in olive oil production, processing, and sensory evaluation. He also coordinates an educational and scientific research program that is responsive to the needs of approximately 1,000 farmers in Sonoma and MarinCounties; a 10,000-acre tree fruit, berry, and vegetable industry worth $42 million. Paul maintains expertise in variety selection, trellis systems, pruning fertility management, soils, irrigation, insect & disease management and crop manipulation for the production of high quality specialty olive oil. He helped found the California Olive Oil Council (COOC) in 1991 and coordinates the UC/COOC Olive Oil Sensory Taste Panel as Co-Panel Head to provide unbiased evaluations of oils submitted into the California Olive Oil Council Extra Virgin Certification Program.
Dean Wilkinson Vice President of Int’l Delicacies Inc., a specialty food importer and distributor and is a Member of the California Olive Oil Council Taste panel.
Roberto Zecca was born in Genoa, Italy. In 1989 he purchased Castellare di Ugnana in the Chianti region of Italy. For the next four years he dedicated his time to the restoration of the 11th century medieval structure as well as the ancient olive orchard containing 1250 historic trees. Bringing the estate into full production after studying organic farming methods and harvesting techniques, Roberto produced a very fine extra virgin olive oil. Upon returning to the United States, Roberto created Frantoio Ristorante in Mill Valley, California, the only restaurant in the United States with full olive oil production facility. Currently board member of the California Olive Oil Council and former president, Roberto was the first American to qualify as a professional taster from the O.N.A.O.O. (Italy’s National Institute for Olive Oil Tasting). Roberto is Co-Leader of the University of California/California Olive Oil Council Panel of Tasters. He continues to produce very fine quality extra virgin olive oil in Tuscany and California.
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