Aldo holds a Bachelor of Science in Business Administration from the University of Genoa and a Master of Science in Communication and Neuro-Linguistic Programming (NLP) with certification from Dr. Richard Bandler’s NLP Society.

He has been professionally engaged in the fields of oil and quality for two decades.

In 2023 and 2024, he was included in the official list of the 110 Panel Leaders recognized by the International Olive Council (C.O.I.). Additionally, he has served as a MASAF Panel Leader in Italy since 2023, directing the Federolio 4 Panel.

He has professional experience in the industry as a master blender and quality control specialist, having worked with leading companies in Italy and abroad, including DEOLEO/CARAPELLI, SUGAT Industries LTD group, and others.

He has been a professional taster for the ONAOO since 2000, when he was included in the Panel of the CCIAA of Imperia for the certification of PDO oils. He was awarded the prestigious first prize in the National Competition organized by ONAOO, “The Taster of the Year,” and he was subsequently awarded the absolute title again in 2021.

Since 2016, he has been the driving force behind the Monte Carlo Masters of Olive Oil International Competition (MOOOIC). He has also served as a judge and panel head in numerous national and international competitions in Italy, Turkey, Israel, Tunisia, Morocco, Algeria, and South Africa.

Over the years, he has participated as a guest lecturer and lecturer in public, corporate, and university conferences in different countries, including Italy, Israel, South Africa, Turkey, Tunisia, Saudi Arabia, and others. In 2023, he published his first popular book, entitled “EVOO 99+1 Questions to Really Know Olive Oil.”

He provides business consulting and training services, organizing courses for individuals and companies in Italy and abroad in Italian and English.

Demetris Taliotis is the Chief Olive Oil Obsessive at Aparthenasa, an award-winning agrocraft estate focusing on the production of terroir-driven extra virgin olive oil from Cyprus. He is a graduate of the prestigious Expert Course in Virgin Olive Oil Tasting of the University of Jaén and a jury member to numerous international olive oil competitions. His varied involvement with olive oil spans a multifarious career in agri-food and FMCG marketing, location and countryside management, and expansive research interests at the cross-sections of transversal agriculture, disruptive innovation, organoleptic variability and the cultural and creative industries.

Demetris firmly believes in the de-commodification of micro-produced olive oil, through the exploration and promotion of the variety and variability of its organoleptic profiles, in a way that enhances the sensorial pleasures consumers can relish from Extra Virgin Olive Oil.

Marketing

Started technical course in 2023, and graduated in 2025 November in Imperia.

Olive oil is a passion and a profession for me and I look forward to contributing to the global olive oil community.

Valentina, born in Verona in 1989, has been studying with ONAOO since 2020. With a degree in Food Science and Technology and ten years of experience in the industry as a quality control specialist, she has developed a strong passion for extra virgin olive oil and its unique flavours and aromas.

To deepen her knowledge and refine her tasting technique, she decided to undertake a training course.

After completing the official technical course and passing the two-year advanced course exam, she earned the qualification of professional taster from ONAOO and is now registered as an international professional taster.