Dr. Sonda Laroussi Mezghani is an Industrial Biological Engineer and holds a PhD in Biological Engineering, Chemical Analysis and Chemometrics from the University of Sfax (Tunisia) and Aix-Marseille University (France).
She is an international expert in the sensory analysis of virgin olive oils and table olives, with nearly twenty years of experience in sensory evaluation, panel management, research and professional training. Throughout her career, she has promoted excellence in sensory analysis and supported the implementation of international quality standards within the olive sector.
Her professional path has been closely linked to the International Olive Council (IOC). She completed the IOC Advanced Training Course in the Sensory Evaluation of Virgin Olive Oil in 2006, obtained the official qualification as an olive oil taster in Italy in 2011, and completed the III International Course for Panel Leaders on the Sensory Analysis of Table Olives at the IOC headquarters in Madrid in 2015.
Since 2014, Dr. Laroussi has led the first private IOC-recognized sensory panel in Tunisia. She is the Founder and Managing Partner of Olea Conseils, an independent centre specialising in sensory analysis, laboratory development, consultancy and professional training for the olive oil sector, supporting laboratories and institutions in implementing IOC methods and ISO/IEC 17025 requirements.
She currently serves as an Instructor at O.N.A.O.O. (Organizzazione Nazionale Assaggiatori Olio di Oliva), where she teaches courses on the sensory analysis of table olives as part of the organisation’s international training programme.
An internationally recognised olive oil judge, she has served on the jury of numerous prestigious competitions, including the IOC Mario Solinas Quality Award, and is the author and co-author of several scientific publications on olive oil quality, sensory science and chemometrics.
In addition to her scientific and educational activities, she is Co-founder and General Director of FUDS (Farmers Union for Development and Sustainability), an organisation dedicated to promoting premium Tunisian extra virgin olive oils on international markets through quality, traceability and sustainability.
I was born in 1996 and hold a degree in Electrical and Electronics Engineering. After completing my studies, I joined Nejat Atalan Dış Ticaret A.Ş., my family’s company, where I represent the third generation and continue its long-standing tradition in the olive oil sector.
My responsibilities focus primarily on quality control, the organoleptic assessment and classification of olive oils, export sales, international trade, and research and development.
My journey with O.N.A.O.O. began three years ago with the Official Technical Course and continued through the Two-Year Professional Tasting Program, which allowed me to further develop my expertise in sensory analysis. In 2026, I qualified as a Professional Olive Oil Taster.
I would like to sincerely thank all the O.N.A.O.O. instructors who supported me throughout this journey with their professionalism, encouragement, and dedication. Their guidance has played a fundamental role in both my personal and professional growth.
I am an importer and the owner of Vita Pura, a specialty shop in the Netherlands dedicated to high-quality extra virgin olive oil and authentic Italian artisanal products. Through my work, I aim to promote a more conscious and healthy lifestyle by helping people discover the true value of authentic extra virgin olive oil.
In 2023, I completed the O.N.A.O.O. Official Technical Course and subsequently enrolled in the Professional Tasting Program. I am also a member of the International Olive Council (IOC) recognized panel at the Olive Oil Institute in the Netherlands.
Alongside my work as an olive oil taster, I actively promote olive oil culture by organizing tastings, workshops, and educational events at my shop, where an Olive Oil Bar offers consumers the opportunity to discover carefully selected extra virgin olive oils and Italian specialties.
I believe that quality, integrity, and the sharing of knowledge are the foundations for promoting olive oil culture at an international level.
Table Olives Course
Andria
Training as professional olive oil tasters is not only a personal pleasure: the universe that revolves around olive oil and its supply chain also offers a wide range of job, growth and specialization opportunities.
The advanced course allows you to consolidate and deepen your knowledge of oil tasting and obtain the qualification of ONAOO Professional Taster, but above all, to be included in the "International Register of Professional Tasters".
Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.
Participants are invited to recognize strengths, weaknesses, qualities and organoleptic characteristics of the various oils
