Concepción Romero, Research Scientist at CSIC, doctorate in Chemical Sciences from the University of Seville in March 1997, started her research career at the Instituto de la Grasa (IG,CSIC) in 1992, where she carried out her PhD studies at the Food Biotechnology Department; the subject of her doctoral thesis was the formation and fixation of color in black ripe olives. Later she had a postdoctoral stay of two years (1997–1999) at the Institute of Food Research (Reading, UK), where she investigated the characterization of the Oporto wine color. Then, she returned to the Instituto de la Grasa because of various post-doctoral fellowships (Spanish Government, MEC-2000-2001; Spanish Government, I3P-2002-2005) and a Ramón y Cajal contract (Spanish Government, February–June, 2005). Finally, she achieved a permanent position, first as a Tenured Scientist (June 2005) and, later, as a Research Scientist (April 2022). Her research work has been focused on the knowledge of table olive processing, olive oil, and olive by-products. Specifically, she has specialized in the characterization of bioactive components (polyphenolic compounds and triterpenic acids), in the search for new alternatives for the waste generated in the table olive industries (natural fertilizers and fungicides) and in the improving of the elaboration process of black ripe olives in order to obtain a product that is safe and of better quality.