Craig Hilliker is the Master Sensory Analyst and Quality Director at Sciabica's California Olive Oil, where he brings over a decade of expertise in olive oil quality, sensory analysis, and consumer education. Certified as a Master Sensory Analyst of Olive Oil from the prestigious Robert Mondavi Institute of Wine & Food Science at UC Davis, Craig has spent years refining his craft, including 7 years on the United States IOC Sensory Panel and 6 years with the American Oil Chemists Society (AOCS).

 

Not only is Craig a walking encyclopedia of olive oil knowledge, he’s also a Certified Beer Quality Analyst with experience judging both extra virgin olive oil and beer competitions. At Sciabica's, he’s on a mission to keep this small family business as the most awarded olive oil producer in the United States. When he’s not ensuring top-notch quality, Craig loves busting myths about olive oil—he’s all about helping consumers understand what real quality tastes like.