Massimo Epifani is a doctor of agriculture.
He works as a lecturer and consultant. He was born professionally at the Faculty of Agriculture of the University of Perugia, specializing in planning toward innovation and development of the agribusiness sector. He participates as an expert in television programs such as Linea Verde (RAI-TV).
His latest works include scientific contributions to the Enogastronomic Guide “Lungo le vie dell’Evo” (Michelin editions) and the book “La Via dell’Olio” (Edizioni Alinari), which he authored.
He is a lecturer at the University for Foreigners of Perugia and teaches Master’s degrees on the popularization and valorization of extra virgin olive oil. He is also the creator of the Bicolio, a practical tasting glass that is disposable and compostable.
Hilda is a certified Professional Olive Oil Taster since 2017 and a student with ONAOO since 2014.
She is a passionate home cook and baker always looking for new ways to use extra virgin olive oil in her kitchen.
She has published a Mediterranean cookbook, is a distributor of Olive oil (evirginoliveoils.com), has a food blog with lots of recipes (iwanttocookthat.com) and a YouTube channel (@iwanttocookthat3059).
In 2018, Wilma finished her training at the ONAOO. She was in charge of buying Mediterranean products, including olive oil. Being Dutch, she didn’t know much about olive oil and found a school in Italy.
She loved it so much that she left her job and started working in the olive oil business. She also trained as a sommelier in New York and a master miller in Jaen. She asked the Ministry to appoint her as panel leader at the European Union. She wrote the book “Olive Oil,” which has been translated into English, French, and German.
Her book encourages olive oil lovers to meet in Imperia. O.N.A.O. is a big family! He also founded the Olive Oil Institute, which has a panel of fifteen members, most of whom were trained by O.N.A.O.O. The Institute has an electronic nose, so that testing can be done objectively. Some universities are also trying a similar method. This should improve quality overall. But the panel will always exist because human judgment is needed.
Roberto Rastrelli is a Professional Taster of ONAOO since 1989.
Emanuel Andrietti was born in Ventimiglia (IM) on February 1, 1976, and holds a degree in law.
From an early age, he has been engaged in the family-owned olive oil enterprise, which was established by his father in 1945. He has come to recognize the necessity of acquiring a comprehensive understanding of the trade, given his role as the sole heir.
His father, who had him at an advanced age, remains his primary source of guidance and support at the age of 94. Approximately ten years ago, he made the decision to also enter the production side of the business. In collaboration with three colleagues, he acquired an existing olive press in Dolceacqua (IM), which had previously been utilized exclusively for third-party processing.
The press was entirely renovated and transformed into a new, continuously expanding agricultural enterprise that focuses on the cultivation and production of extra virgin olive oil made exclusively from Taggiasca olives.
In 2024, he successfully completed his training at the National Organization of Olive Oil Tasters (ONAOO), earning the title of “Professional Taster.”
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
