b) The promotion of the knowledge of the particular value and of the healthy/nutritional aspects of olive oil 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 olive oils produced with the aim of advancing the knowledge of their tasting differences.
EMMANUEL SALIVARAS, PANEL LEADER, GREECE
JOHNNY MADGE, UNITED KINGDOM
MILENA BUCAR MIKLAVCIC, SLOVENIA
MÜGE NEBİOĞLU, TURKEY
SOPHIA STREICH AMARIOTAKI, SWITZERLAND
STEFANIA MARCUZ, ITALY
GEORGIOS BOUTSIKAKIS, GREECE
BIRSEN CAN PEHLIVAN, TURKEY
MARIA DEL MAR FERNANDEZ GARCIA