Emmanuel Salivaras is co-owner (together with Dimitrios Salivaras) and founder of Multichrom.lab, a laboratory dedicated to the quality control and organoleptic evaluation of olive oil accredited according to ISO17025 and recognized by the International Olive Council. He studied Food Technology at the Technological Educational Institute of Thessaloniki and then Food Science at the Agricultural Faculty of the University of Saskatchewan in Canada. From the same University he also holds a graduate degree (M.Sc.) in Food Science and Applied Microbiology since 1992. He has written scientific articles on olive oil chemistry and recently contributed a chapter on olive oil sensory evaluation in “Functional properties of olives and olive oil” (Wiley Blackwell, 2017). He also delivers seminars on olive oil production technology, chemistry and sensory technique and has served as panel leader or judge in numerous national and international olive oil competitions. He is the leader of Multichrom Lab official organoleptic evaluation panel for virgin olive oils accredited by the Greek National Accreditation System and recognized by the International Olive Council. Since 2020 he is the founder and head of the evaluation committee of the Berlin Global Olive Oil Awards.
Speech: “The perception of the organoleptic characteristics of olive oil by consumers”