Miguel Ferro, PhD in Agricultural and Environmental Sciences from the University of Évora, developed his thesis entitled “Study of Portuguese extra virgin olive oils according to the producing agricultural method: A qualitative and ecological approach” between CEBAL and the University of Évora, giving him extensive experience in the chemical characterization of olive oil and olives. Throughout his scientific career, his main indicators include: 13 scientific publications in peer-reviewed international journals, with an h-index of 9, 1 published book, and 1 book chapter as co-author. Among his main academic activities, the following stand out: i) participation in several national and international conferences, with respective oral and/or poster presentations; ii) member of the organizing committee of 1 international scientific congress; iii) reviewer for several international technical-scientific journals; iv) various specific training courses in sensory analysis of virgin olive oils. As scientific areas that he has developed throughout his career, he has shown a special interest in the study of the olive oil sector, both in terms of the main agronomic and ecological distinguishing factors, and the main products/by-products generated in this sector. He is also panel leader of the ACOS virgin olive oil tasting panel, with the analysis method duly accredited by the ISO/IEC 17025.