CRISTINO LOBILLO (1940-2023)
It was with great sadness that on the 23d of August we bid farewell to Cristino Lobillo, a dear member of the IOC family who was part of the group of chemistry experts and an active collaborator with our Organisation for years. A great professional and an even better person, he earned the unanimous respect and appreciation of those who had the good fortune to know and work with him.
Originally from Seville and established in Córdoba, Cristino Lobillo held a degree in Chemistry and was a great expert in the olive oil sector and in the sensory analysis of virgin olive oils, as well as a leading expert in various Spanish companies and associations. He dedicated a large part of his professional life to the olive oil sector and actively participated in the “Programme for the improvement of the quality of olive oil in Spain” which ran from 1993 to 1999 and which marked a turning point in the quality of extra virgin olive oil in the country.
He received numerous awards and decorations throughout his outstanding professional career. He was awarded the Gran Orden del Mérito Agrario (Grand Order of Agricultural Merit) by the Ministry of Agriculture, Fisheries and Food, and was also a full member of the Royal Spanish Academy of Gastronomy. In 2005, he received the Doctor Marañón Award for the best scientist in the field of food.
We at the IOC would like to join his family in bidding him farewell and thanking this great friend and excellent professional for his marvelous work and dedication over the years, with an emphasis not only on his great ability, but also his brilliance, his affable character and his great sense of humour. We will always remember him and he will forever be part of our history.