Antonella has been an ONAOO professional taster since 2017.

After obtaining her sensory certification, she has been a member and judge of the Swiss Olive Oil Panel (SOP) at the ZHAW School of Life Sciences and Facility Management since 2002.

Since 2002 she has been a judge for the “ZHAW International Olive Oil Award” and other international competitions. She is the owner and managing director of “Mitera GmbH”: a producer of Cretan millennial quality olive oil, approved by DNA in both Crete and Umbria. She is also a nutritionist.

Domenico was born in Messina in 1986 and graduated in biological sciences with a degree in nutrition.

He currently works as the chemical laboratory manager for oil quality control at ‘Manfredi Barbera e Figli SPA,’ one of the most well-known oil mills in Sicily. In 2021, he obtained his physiological suitability for tasting and in 2024 he obtained the title of professional taster O.N.A.O.O.

Osman, who is passionate about olives and olive oil, grew up in Izmir, one of the major olive producing regions of Turkey.

He has extensive experience in blending and sensory evaluation in the tobacco business since 1996 and is currently a master blender and panel leader in a leading global tobacco company. In 2019, he decided to expand his sensory knowledge in olive oil with ONAOO’s technical course.

After two years of training, he obtained the qualification of Professional Taster of ONAOO in 2023. He provides consultancy to farmers and olive oil producers in Turkey and product experience in Switzerland.

Emily Lycopolus is an olive oil sommelier, professional olive oil taster, and author. She holds a degree in Life Sciences from Queen’s University, where she combined her love for science and discovery with a deep passion for food and flavors.

Additionally, she completed a master’s degree in cultural anthropology, transforming her kitchen into a space of exploration and learning. Her dedication to olive oil began in her husband’s family olive grove, an experience that marked the start of a career that now spans over 15 years. Emily has taught more than 500 culinary students and introduced numerous enthusiasts to the art of tasting and using olive oil. She is frequently consulted as an expert by retailers and food distributors for product category management, marketing strategies, and culinary pairings.

A faculty member at George Brown College, Center for Hospitality and Culinary Arts, Emily is also the author of eight cookbooks, which have earned prestigious awards such as the Gourmand and Taste Canada Awards. Her books have been presented at the Nobel House in Sweden, further solidifying her esteemed reputation in the industry.

Thanks to her expert palate, Emily shares her passion for olive oil with consumers, producers, and serves as a judge in international olive oil competitions.

In Victoria, Canada, where she lives, she organizes private workshops, advanced courses, and guided tastings with the goal of educating both culinary professionals and retail experts on how to best utilize and promote this precious ingredient.