Emmanuel Salivaras, owner and founder of Multichrom.lab, is one of the most experienced and skilled analysts in the industry of quality control and sensory evaluation of olive oil. He studied Food Technology at the Technological Educational Institute of Thessaloniki and then 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.

Since1993 he is successfully working in the field of laboratory analyses and sensory evaluation of olive oil, building a reputation as one of the most reliable and experienced professionals in this field. He has participated in many educational seminars for quality control equipment of food and fats. He has written scientific articles on olive oil chemistry and contributed a chapter on olive oil sensory evaluation in “Functional properties of olives and olive oil” (Wiley Blackwell, 2017).

The panel leader of the Multichrom accredited panel, he also delivers seminars on olive oil production technology, chemistry and sensory technique and has served as panel leader or judge in numerous  olive oil competitions in Greece and abroad. Previously the panel leader of the London IOOC, he is currently the technical director of the Berlin International Olive Oil Competition and the Athens Olives and Olive Oil Festival.