Giovanni was born and raised in Caserta. His roots and love for his land led Giovanni to open a modern business at the foot of the Trebulani Mountains in Pontelatone (Caserta). Through path of recovery, protection, and enhancement of the most significant and ancient olive specimens, he encourages the development of marginal areas, fulfilling a remarkable biodiversity defense function.

In 2018, he enrolled in the Official Technical Course of the ONAOO School, passing the selective tests and obtaining the Certificate of Physiological Suitability. In 2019, he decided to pursue a more in-depth training path, enrolling in the Advanced Course. He passed the final exams in 2021 and obtained the ONAOO Professional Taster qualification.

He also participated in various activities organized by the School, including the ONAOO Meeting in 2020 and online tasting sessions.

In 2019, Diana and her husband initiated the establishment of a modest olive grove in the Marche region of Italy.

As a result of the substantial increase in production, they made the decision to sell their business in the Netherlands. Currently, the company’s exclusive focus is on the production of extra virgin olive oil in Italy under the Di Lorenzetto brand, which is renowned for its superior quality.

To further refine the quality of their oil and gain a deeper understanding of the varieties, flavors, health properties, and defects of olive oil, Diana decided to embark on a training course. She began with a tasting course in Madrid, followed by a technical course and an advanced one at O.N.A.O.O., concluding her studies in november 2024 with the qualification of Professional Taster. In 2024, she also obtained her olive oil sommelier certification at the International Culinary Institute in New York.

Since 2019, Diana has been a member of the Olive Oil Institute panel from the Netherlands. She also regularly conducts workshops and masterclasses for schools, chefs, amateur cooks, and olive oil enthusiasts in the Netherlands and Italy.

Tomaso, after extensive experience in various companies as a Manager and Executive, and now as a consultant, driven by curiosity and a strong passion for this wonderful product, olive oil, decided to undertake a training program aimed at deepening his knowledge and refining his tasting technique. To do this, he turned to the world’s leading and most prestigious school of sensory analysis, the ONAOO. He initially enrolled in the Official Technical Course and obtained the Certificate of Physiological Suitability for Tasting in May 2018.

Saskia was born in the Netherlands and currently lives with her beloved family in Belgium, where she practises her profession. She graduated in medicine at the University of Antwerp, specialising in gynaecology and obstetrics. In addition to her medical career, Saskia is passionate about her family, sports, creativity and cooking.

Her love for olive oil blossomed during her travels and led her to deepen her knowledge of this natural product, rich in health-promoting properties.

She attended courses at the ONAOO Institute in Imperia. In 2024, after three years of intensive training, Saskia qualified as a professional taster. Determined to make people aware of the many benefits of olive oil, she is actively expanding her network of contacts and passionately pursuing the path that this extraordinary raw material offers her. She has a particular interest in Croatian olive oil, an area she explores with great curiosity.