He is an Associate Professor of Agricultural Mechanics (SSD AGR09) at the Department of Agricultural, Food, and Environmental Sciences (SAFE) at the University of Foggia.
He teaches courses in “Agricultural Engineering,” “Machinery and Plants for the Agri-Food Industry,” “Plants and Equipment for the Catering Industry,” and “Safety on Machinery and in the Workplace.”
He conducts multidisciplinary research, collaborating with national and international research institutes and companies for: (a) optimization of machinery for the food and olive oil industries in particular, and for the recovery of by-products and wastewater; (b) evaluation of machine/product/process interactions, with particular attention to the quality and physical-mechanical properties of products and by-products in the fruit and vegetable sector; (c) development of elevating work platforms for pruning and facilitated harvesting of tall trees; (d) development of olive harvesting shakers and analysis of vibration transmission; (e) precision agriculture machinery; (f) safety assessment of agricultural machinery pursuant to Directive 2006/42/EC and workplace safety pursuant to Legislative Decree No. 81 of April 9, 2008.
In the olive oil extraction sector, he has developed, studied, and optimized: 2F, 3F, and 2.5F water-saving decanters, destoning machines, crushing machines, malaxing machines, and heat exchangers. He has conducted studies on the use of microwave, ultrasound, and pulsed electric field technologies in the olive oil extraction cycle, examining quantitative and qualitative aspects in depth.
He is the author of over 100 scientific publications in national and international journals and conferences.
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
