Danielle was born in England, but she has lived in Italy for over 35 years.
After obtaining a degree in history, she began working in tourism. Her passion for olives started with the olive grove around her hotel on Lake Como. Later, due to a challenge with her husband, she decided to open an olive mill high in the mountains at 1816 meters in Livigno. From there, she began her adventure in the world of extra virgin olive oil with her company “O’Liv”.
Prior to establishing the company, he attended ONAOO’s technical course in 2020 to expand his knowledge.
During the course, she developed a passion for oil tasting and qualified to join the national list of virgin and extra virgin olive oil technicians and experts in 2022. Following the two-year advanced training course, she became a professional olive oil taster in 2024. She frequently attends ONAOO’s tasting sessions as she believes that training is essential for personal and professional growth as a taster.
Najeeb is a distinguished banking professional whose expertise extends far beyond the financial sector. While he has achieved significant success in his career, his true passion lies in the art and science of olive oil, a pursuit deeply rooted in his family’s heritage and the rich traditions of Palestine.
Motivated by this connection, he embarked on an educational journey at the ONAOO School, concluding in 2024 with the achievement of a professional taster qualification, marking him as the first from Palestine to achieve such recognition. Originating from the historic town of Birzeit, whose name translates to “olive oil well,” Najeeb grew up immersed in the legacy of olive cultivation.
His family co-owns an olive press in northern Palestine, where they blend generations of knowledge with modern, environmentally sustainable practices to produce exceptional olive oil. Najeeb’s journey reflects the deep, enduring relationship between people, the land, and one of its most revered symbols — the olive tree.
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.
I was born in Japan but have lived in several countries, including Italy for 16 years, where I undertook a course of study.
I began my professional career as an Export Manager for Mitsubishi Italia S.p.A. in the food industry, developing a passion for good food with a focus on olive oil, which soon became my main occupation. Since returning to Japan, I have been working as a Purchasing Manager for a major company specializing in cheese imports
In 2016, I commenced my training with ONAOO, which concluded in 2022 with my designation as a Professional Taster. I intend to pursue this interest further.
Giovanni was born and raised in Caserta. His roots and love for his land led Giovanni to open a modern business at the foot of the Trebulani Mountains in Pontelatone (Caserta). Through path of recovery, protection, and enhancement of the most significant and ancient olive specimens, he encourages the development of marginal areas, fulfilling a remarkable biodiversity defense function.
In 2018, he enrolled in the Official Technical Course of the ONAOO School, passing the selective tests and obtaining the Certificate of Physiological Suitability. In 2019, he decided to pursue a more in-depth training path, enrolling in the Advanced Course. He passed the final exams in 2021 and obtained the ONAOO Professional Taster qualification.
He also participated in various activities organized by the School, including the ONAOO Meeting in 2020 and online tasting sessions.
Danielle was born in England, but she has lived in Italy for over 35 years.
After obtaining a degree in history, she began working in tourism. Her passion for olives started with the olive grove around her hotel on Lake Como. Later, due to a challenge with her husband, she decided to open an olive mill high in the mountains at 1816 meters in Livigno. From there, she began her adventure in the world of extra virgin olive oil with her company “O’Liv”.
Prior to establishing the company, she attended ONAOO’s technical course in 2020 to expand his knowledge.
During the course, she developed a passion for oil tasting and qualified to join the national list of virgin and extra virgin olive oil technicians and experts in 2022. Following the two-year advanced training course, she became a professional olive oil taster in 2024. She frequently attends ONAOO’s tasting sessions as she believes that training is essential for personal and professional growth as a 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