Members of the Register

Tasters who achieve a score of 24/30 in the skills test are awarded Savante status and become members of the Register.

Achieving this score requires excellent tasting ability and a knowledge of the classic varietals produced in the main producing regions in the world.

Morgan Drummond cultivated early on an appreciation for agriculture and the natural sciences during her childhood in rural Burnet, Texas, every year looking forward to picking wild dewberries in May and juicy plums in the summer. After receiving her Bachelor of Science degree in Nutrition from The University of Texas at Austin, she continued her education at Texas Woman’s University, completing a Masters of Science degree in Food Science. After spending the first couple of years post-grad as a Food Scientist developing juices and supplements, in 2011 Morgan began her career at Whole Foods Market’s global headquarters in Austin, Texas as a Product Developer for Exclusive Brands.

From the beginning she supported many private label projects across most food & non-food categories, as well as helped in the founding of the company’s technical sensory program. She then quickly formed an interest in the procurement side of the business. Currently Morgan is a Senior Category Merchant on WFM’s Exclusive Brands team, responsible for managing private label programs in 8 food categories, including the 365 Everyday Value and Whole Foods Market Extra Virgin Olive Oil programs.

Rafael Muela was born in Jaén in Spain and is a member of the 3rd generation of a family involved in olive oil since 1942. He is a member of the Board of Directors of Mueloliva and Almazara de Muela, companies which have developed throughout his career and where he is also Commercial and Marketing Director.

Rafel and his brothers, among other achievements, have turned Venta del Baron and Mueloliva Picuda into two of the best extra virgin olive oils worldwide. Venta del Baron has held the accolade ‘Best Extra Virgin Olive in the World’ for two consecutive years.

Sophie Delpuech has a Master’s degree in the History and Culture of Food from the University of Tours (France). She is a gastronome, with a curiosity and passion for olive oil. She is the founder of the « école buissonnière de culture culinaire de Lyon » (www.ebulytion.fr), a school for foreign students and tourists in Lyon that teaches the art of eating well and French gastronomy.

Her knowledge and experience in selecting and selling olive oil was gained by working in a specialist shop for several years, followed by extensive studies. 

Tala joined the family business of olive oil production in 2009. With a strictly corporate and financial background this was a pit stop in between jobs. Later she became driven by the possibilities of this undervalued sector in Jordan as well as an advocate for quality in the midst of a very challenging local and international market environment. This also produced her passion for anything and everything olive oil and a thirst for knowledge for which Savantes has provided a platform for learning, networking and sharing experience which is the heart of this business and what takes it forward.