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 am an agricultural entrepreneur and, since 2003, I have been cultivating an olive grove in the Maremma region, between Tuscany and Lazio, using exclusively natural and organic farming methods.
In 2016, together with my niece, I turned this passion into a professional business by developing both olive oil production in Italy and its distribution through a company based in Germany. In addition to organic extra virgin olive oil, we also produce a line of organic cosmetics made from our own olive oil, promoting a business vision based on quality, sustainability, and European collaboration.
My journey with O.N.A.O.O. began in 2023 with the Official Technical Course and continued through the Two-Year Professional Tasting Program, which I completed in 2026, qualifying as a Professional Olive Oil Taster.
Alongside my work in the olive oil sector, I am also a Mental and Motivational Coach
I work in my family’s olive oil packaging and trading company in Crete, Greece. My responsibilities include sales, quality control, product evaluation, customer support, and participation in olive oil tastings. My daily involvement in the extra virgin olive oil sector has inspired a strong interest in sensory analysis and quality assessment.
My journey with O.N.A.O.O. began three years ago and has provided me with a structured education in olive oil sensory analysis. Through courses, guided tasting sessions, and continuous training, I have developed the ability to recognize positive attributes, identify sensory defects, and evaluate olive oils using a professional tasting methodology.
Today, I apply these skills daily in olive oil quality management and commercialization. I work closely with producers, customers, and industry professionals, contributing to product selection and evaluation with the goal of connecting sensory quality with market requirements and consumer expectations.
For me, extra virgin olive oil is much more than a profession—it is a true passion. My experience with O.N.A.O.O. has significantly expanded my knowledge and tasting skills, and I look forward to continuing this journey while promoting the culture of high-quality extra virgin olive oil 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
