Adriano was born in 1976 in Caniparola di Fosdinovo (MS) and has been a partner in the family business “Frantoio Moro” in Caniparola di Fosdinovo (MS) since 1996.
This activity allowed him to quickly learn the advantages and disadvantages of olive oil and to know much about this complex subject in a direct and detailed way, comparing him with the different territorial realities and Italian production in general. In 1999 he became an ONAOO member by attending the technical course for aspiring olive oil tasters.
Since 2002 he has been an ONAOO Professional Taster. Every year he participates in the refresher courses organized by ONAOO, where he has had the opportunity to learn about the whole world olive oil scene, evaluating the different organoleptic characteristics of each area of origin. Since 2012 he has been a member of the Tasting Committee of the Genoa Chamber of Commerce (Mipaaf recognition).
In 2015 with the achievement of eligibility for the activity he is Head Panel at the Chamber of Commerce of Pisa. He is also a juror in national tasting commissions.
Quality-conscious, supporter of the comparison to grow and spread the culture of olive oil, in 1985 he attended the first ONAOO Technical course, which was followed by other specialization courses in the following years. Since 2004 he has been registered on the National List of expert technicians of virgin and extra virgin olive oils. In 2005 he enrolled as a Professional Taster in the ONAOO Register and regularly attends refresher courses and tasting sessions organized by the School.
Professional Taster since 2024
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.”
Born in Verona in 1983, he grew up in the Mezzane Valley and considers himself a citizen of the world. In life he is a computer engineer with many years of experience in the field.
Occasional walks among the olive trees help him to relax his body and mind. In 2021 he approaches O.N.A.O. to start a new educational path.
His studies end in March 2024 with an exam that certifies him as an O.N.A.O.O. Professional Taster.
Adriano was born in 1976 in Caniparola di Fosdinovo (MS) and has been a partner in the family business “Frantoio Moro” in Caniparola di Fosdinovo (MS) since 1996.
This activity allowed him to quickly learn the advantages and disadvantages of olive oil and to know much about this complex subject in a direct and detailed way, comparing him with the different territorial realities and Italian production in general. In 1999 he became an ONAOO member by attending the technical course for aspiring olive oil tasters.
Since 2002 he has been an ONAOO Professional Taster. Every year he participates in the refresher courses organized by ONAOO, where he has had the opportunity to learn about the whole world olive oil scene, evaluating the different organoleptic characteristics of each area of origin. Since 2012 he has been a member of the Tasting Committee of the Genoa Chamber of Commerce (Mipaaf recognition).
In 2015 with the achievement of eligibility for the activity he is Head Panel at the Chamber of Commerce of Pisa. He is also a juror in national tasting commissions.
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