Southern Hemisphere
OLIO NUOVO DAYS — SOUTHERN HEMISPHERE
SEPTEMBER 16-18, 2026 · PARIS
Since 2016, Olio Nuovo Days has been the first international competition dedicated exclusively to freshly harvested extra virgin olive oils from the Southern Hemisphere.
In 2026, the competition returns to Paris with a clear focus:
to reveal and celebrate the very first expressions of the new harvest.
TWO COMPLEMENTARY COMPETITIONS
QUALITY & DESIGN
Olio Nuovo Days is built around two distinct yet complementary approaches:
the evaluation of the oil itself, and the way it is presented.
QUALITY COMPETITION
On September 18, the best Olio Nuovos — freshly extracted extra virgin olive oils — will be evaluated at Le Cordon Bleu Paris Hôtel de La Marine by an international panel of experts.
The jury will bring together:
- Chefs
- Sommeliers
- Food scientists
- Professional olive oil tasters
We are pleased to announce that Didier Mariotti, Chef de Cave and Executive Director of Winemaking at Veuve Clicquot, will serve as President of the Quality Jury, bringing to OLIO NUOVO DAYS SOUTHERN HEMISPHERE 2026 his outstanding expertise in sensory evaluation.
This cross-disciplinary approach reflects the ambition of Olio Nuovo Days:
to assess olive oil not only as a product, but as a sensory and cultural object.
DESIGN COMPETITION
Alongside the quality evaluation, a Design Competition will highlight the visual identity of olive oil.
Chaired by Octave de Gaulle,
this competition explores how form, material and graphic expression shape the perception of quality.
From bottle to branding, it considers packaging as the first encounter between the oil and its audience.
A MOMENT OF REVELATION
The competition focuses on oils at a unique stage —
just after extraction, when their aromatic profile is at its most vibrant.
From delicate early expressions to more structured profiles,
the selection offers a rare snapshot of the Southern Hemisphere harvest.
BEYOND THE COMPETITION
The announcement of the results will be followed by a presentation of the awarded oils,
introducing professionals and media to the diversity and quality of Southern Hemisphere productions.
A dedicated Master Class, led by Emmanuelle Dechelette and Marcelo Scofano, will offer a deeper understanding of premium extra virgin olive oils:
- how to recognize quality
- how to select oils
- how to use them in gastronomy
A UNIQUE OPPORTUNITY IN PARIS
Participating in Olio Nuovo Days means presenting your oil at a decisive moment of its life —
when freshness, balance and typicity are fully expressed.
A competition dedicated to the present moment of olive oil.
Founded in 2016 to celebrate Extra Virgin Olive Oil, the highest quality of Olive Oil, OLIO NUOVO is a movement and a competition renowned to be a high end selection.
Always striving for excellence, Extra Virgin Olive Oil (EVOO) was not enough for our standards. OLIO NUOVO means fresh Olive Oil, and because Olive Oil is a fruit juice, it is obviously better when it is fresh.
In order to propose unique EVOOs, OLIO NUOVO organizes 2 competitions every year, highlighting the fresh new production of the season. A unique opportunity to experience the taste and take advantage of vitamins and antioxidants: OLIO NUOVO Northern and Southern Hemisphere.
QUALITY COMPETITION jury
Didier MARIOTTI
VEUVE CLICQUOT, Chef de Cave and Executive Director of Winemaking
Didier MARIOTTI
VEUVE CLICQUOT, Chef de Cave and Executive Director of Winemaking
As the 11th Cellar Master of Maison Veuve Clicquot, Didier Mariotti embodies the pursuit of excellence through precision, sensory expertise and craftsmanship. His work combines respect for tradition with a contemporary vision of winemaking, making him one of the leading figures in the world of sensory evaluation.
Florian GUILLOTEAU
Director of Sommellerie, Ritz Paris – President of Nice-Côte d’Azur-Provence Sommelier Association, Nice
Florian GUILLOTEAU
Director of Sommellerie, Ritz Paris – President of Nice-Côte d’Azur-Provence Sommelier Association, Nice
Director of Sommellerie at the Ritz Paris and President of the Nice–Côte d’Azur–Provence Sommelier Association. A leading voice in the world of wine and gastronomy, Florian GUILLOTEAU combines deep expertise with a commitment to promoting excellence and sharing knowledge.
Marcelo SCOFANO
ESTILO GOURMET, Rio de Janeiro, Brazil
Marcelo SCOFANO
ESTILO GOURMET, Rio de Janeiro, Brazil
Marcelo Scofano, chef and oleologist from Rio de Janeiro, is the founder of Estilo Gourmet, a movement celebrating the finest olive oils. Researcher, consultant, and international trainer, he is renowned for his work on olive oil pairings. His life is devoted to sensory exploration—always infused with his signature good vibes.
Christophe LAVELLE, PhD
CNRS, NATIONAL MUSEUM OF NATIONAL HISTORY, Paris, France
Christophe LAVELLE, PhD
CNRS, NATIONAL MUSEUM OF NATIONAL HISTORY, Paris, France
Christophe Lavelle is a CNRS biophysicist at the Muséum d’Histoire Naturelle and co-founder of the Food 2.0 LAB, exploring the molecular science of cooking. Author of numerous books and editor of the Handbook of Molecular Gastronomy, he passionately bridges art and science through teaching in top French institutions like Le Cordon Bleu. Scientific advisor to Olio Nuovo Days, he regularly presents playful and insightful masterclasses—most recently on polyphenols and olive oil ganache.
Gabriel LEPOUSEZ
Neurobiologist, specialist in sensory perception and brain plasticity, Paris, France
Gabriel LEPOUSEZ
Neurobiologist, specialist in sensory perception and brain plasticity, Paris, France
French neuroscientist and international expert of brain circuits involved in sensory perception, memory integration, emotions and brain-body communication.
In addition of his research activities, Lepousez shares his extensive knowledge of how the brain works during wine and food tasting to professionals and amateurs, with contribution to french and international academic courses, conferences, wine education programs and wine/food magazines.
He is a member of the tasting committee of La Revue du Vin de France, member of the Académie du Vin de France and Académie Amorim.
Patrice CHAPON
Patrice CHAPON, Paris, France
Patrice CHAPON
Patrice CHAPON, Paris, France
Renowned French chocolatier, Patrice Chapon began his career as an official ice-cream maker at Buckingham Palace before opening his first chocolate workshop in France. Over the years, he has built a reputation for his bean-to-bar creations, selecting and roasting cocoa beans himself to craft chocolates that are both precise and expressive. Today, Maison Chapon is celebrated for its creativity, excellence, and respect for terroir, making Patrice a leading figure of contemporary French chocolaterie.
Faithful to his spirit of exploration, Patrice is now extending his craftsmanship to olive oil, bringing the same passion for sourcing, terroir, and sensory precision to this new field.
Alexandra Paris
FRANCE OLIVE, Head of communication and promotion office, Nyons, France
Alexandra Paris
FRANCE OLIVE, Head of communication and promotion office, Nyons, France
Alexandra is one of the most influential French voices in olive oil. As Head of Communication for France Olive, the national interprofessional organization, she oversees both the promotion of French olive oil and regulatory matters at national and European levels. Born in Provence and raised in the tradition of extra virgin olive oil, she combines deep cultural roots with professional expertise. Constantly connected to industry news and trends, she is also a certified professional olive oil taster.
Philippe COHEN SOLAL
Artist and Olive Oil Lover
Philippe COHEN SOLAL
Artist and Olive Oil Lover
A visionary French musician, composer, DJ, and record producer, Philippe Cohen Solal co-founded the acclaimed Gotan Project and launched the influential ¡Ya Basta! Records label in 1995. Over three decades, his work has woven together genres—from electronic tango to acoustic Americana, from Baudelaire-inspired poetry albums to immersive transmedia projects like OUTSIDER and 75010.
In a delightful fusion of senses, Solal also created olive oil–inspired playlists—pairing extra-virgin oils from around the world with music that echoes their character and origin, turning a tasting into a journey of melody and flavor with Olio Nuovo Days.
Stylianos ANTALIS
Co-Founder & COO at Smatchit , Founder of OÏKOS ANTALIS
Stylianos ANTALIS
Co-Founder & COO at Smatchit , Founder of OÏKOS ANTALIS
Tech entrepreneur and visionary Stylianos Antalis decided 5 years ago to start his own production of extra virgin olive oil in Greece with a focus on health & High Phenolic compounds: OÏKOS ANTALIS
« In an age of AI, olive oil remains exquisitely human! »
