Riccardo Gucci is Full Professor of Tree Crops at the Department of Agricultural, Food, and Agro-Environmental Sciences at the University of Pisa, where he teaches “General Arboriculture” and “Olive Growing and Viticulture.”
His research in olive growing focuses on both olive physiology and olive cultivation techniques. He is an Associate Editor of the journals “Irrigation Science” and “Frontiers in Plant Science (Horticulture).”
In 2006, he was awarded the “Antico Fattore” scientific prize for olive growing by the Accademia dei Georgofili. He co-organized the OLIVETRENDS symposium as part of the 2010 International Horticultural Congress in Lisbon, and the 4th National Conference on Olive and Olive Oil of the S.O.I. in Pisa in October 2017.
He is the author of over 75 scientific articles in international refereed journals and, together with Dr. C. Cantini, of the book “Potatura e forme di coltura dell’olivo” (Potting and Training of the Olive Tree), published by Edagricole. He has been President of the National Academy of Olive and Olive Oil since 2014 and a Full Member of the Accademia dei Georgofili since 2015.
I am an agricultural entrepreneur and, since 2003, I have been cultivating an olive grove in the Maremma region, between Tuscany and Lazio, using exclusively natural and organic farming methods.
In 2016, together with my niece, I turned this passion into a professional business by developing both olive oil production in Italy and its distribution through a company based in Germany. In addition to organic extra virgin olive oil, we also produce a line of organic cosmetics made from our own olive oil, promoting a business vision based on quality, sustainability, and European collaboration.
My journey with O.N.A.O.O. began in 2023 with the Official Technical Course and continued through the Two-Year Professional Tasting Program, which I completed in 2026, qualifying as a Professional Olive Oil Taster.
Alongside my work in the olive oil sector, I am also a Mental and Motivational Coach
I work in my family’s olive oil packaging and trading company in Crete, Greece. My responsibilities include sales, quality control, product evaluation, customer support, and participation in olive oil tastings. My daily involvement in the extra virgin olive oil sector has inspired a strong interest in sensory analysis and quality assessment.
My journey with O.N.A.O.O. began three years ago and has provided me with a structured education in olive oil sensory analysis. Through courses, guided tasting sessions, and continuous training, I have developed the ability to recognize positive attributes, identify sensory defects, and evaluate olive oils using a professional tasting methodology.
Today, I apply these skills daily in olive oil quality management and commercialization. I work closely with producers, customers, and industry professionals, contributing to product selection and evaluation with the goal of connecting sensory quality with market requirements and consumer expectations.
For me, extra virgin olive oil is much more than a profession—it is a true passion. My experience with O.N.A.O.O. has significantly expanded my knowledge and tasting skills, and I look forward to continuing this journey while promoting the culture of high-quality extra virgin olive oil at an international level.
Table Olives Course
Andria
Training as professional olive oil tasters is not only a personal pleasure: the universe that revolves around olive oil and its supply chain also offers a wide range of job, growth and specialization opportunities.
The advanced course allows you to consolidate and deepen your knowledge of oil tasting and obtain the qualification of ONAOO Professional Taster, but above all, to be included in the "International Register of Professional Tasters".
Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.
Participants are invited to recognize strengths, weaknesses, qualities and organoleptic characteristics of the various oils
