Angela has a degree in Psychological Science and Techniques. She is an agronomist, landscape architect and lecturer in agricultural sciences.
Angela oversees the production of her family’s historic olive grove in the Cilento area of Castellabate (SA), using sustainable agronomic practices in the belief that “agriculture can and should be integrated with the natural resources of a territory, with the aim not only of protecting the environment, but also of pursuing the best quality characteristics of the product, contributing to the creation of “well-being in place”, a fundamental element of the health of each of us.” In 2016, he became a member of ONAOO and began his educational journey.
In January 2020, he will complete his studies by obtaining the ONAOO Professional Taster qualification. On May 15, 2024, the Genoa Chamber of Commerce added Angela to the National List of Technicians and Experts of Virgin and Extra Virgin Olive Oils.
Professional Taster since 2024
Berk is a researcher at the World Bank with a PhD in economics.
He has been an ONAOO Professional Taster since 2022. His partner, Sarah Baird, and he have young olive trees in the South Island of New Zealand (Aotearoa) and they hope to produce extra virgin olive oil from their grove.
They live with two dogs and two sheep, love animals, and enjoy plant-based cooking.
Alia has added a new skill to her culinary & gastronomy portfolio, being the first Egyptian female chef to hold a certificate as an advanced professional olive oil taster & sommelier from ONAOO Scuola in Liguria, Italy (The National Organization of Olive Oil Tasters).
Through her tasting skills & extensive practice, Alia has started a wave of awareness & tasting events across Cairo by partnering up with premium Egyptian olive oil brands as well as taking it internationally via harvest retreats/gastro-tourism across the Mediterranean.
Guests, chefs & enthusiasts are invited to explore the world of extra virgin olive oil by understanding the harvest process, touring olive groves, doing professional tasting sessions to look out for flavor notes & positive attributes of the different oil varieties and taste and pair each variety with different dishes through her curated menus.
I am very looking forward to continuing my educational journey into the world of olive oil with ONAOO and its network of tasters and professionals in the field, and also look forward to also educating more clients through my work.
My name is Edoardo Rinaldi, and I represent the fourth generation of the Rinaldi family, which has been dedicated to producing high-quality extra virgin olive oil for over 90 years. The company, founded with dedication and passion, has built a solid reputation in the industry over the years through its brands Rinaldi, Raineri, and Meriggio.
Angela has a degree in Psychological Science and Techniques. She is an agronomist, landscape architect and lecturer in agricultural sciences.
Angela oversees the production of her family’s historic olive grove in the Cilento area of Castellabate (SA), using sustainable agronomic practices in the belief that “agriculture can and should be integrated with the natural resources of a territory, with the aim not only of protecting the environment, but also of pursuing the best quality characteristics of the product, contributing to the creation of “well-being in place”, a fundamental element of the health of each of us.” In 2016, he became a member of ONAOO and began his educational journey.
In January 2020, he will complete his studies by obtaining the ONAOO Professional Taster qualification. On May 15, 2024, the Genoa Chamber of Commerce added Angela to the National List of Technicians and Experts of Virgin and Extra Virgin Olive Oils.
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