
Tomaso, after extensive experience in various companies as a Manager and Executive, and now as a consultant, driven by curiosity and a strong passion for this wonderful product, olive oil, decided to undertake a training program aimed at deepening his knowledge and refining his tasting technique. To do this, he turned to the world’s leading and most prestigious school of sensory analysis, the ONAOO. He initially enrolled in the Official Technical Course and obtained the Certificate of Physiological Suitability for Tasting in May 2018. Ever more fascinated and eager to learn, he enrolled in the Advanced Course. After two years of study focused on deepening his knowledge of tasting, in June 2021 he passed the exam and thus obtained the qualification of Professional Taster. Tomaso also regularly attends activities organized by the ONAOO.
He is therefore also registered in the National Register of Technicians and Experts of virgin and extra virgin olive oils.
Alessandra has been studies in ONAOO since 2020. After the official technical course, which released her the Certificate of Physiological Suitability for tasting, and after the certified tasting session, she has been subscribed in the “The National Register of Technicians and Experts of Virgin and Extra Virgin Olive Oils” of Region Liguria since 2022.
In 2023, passing the exam of the 2-year advanced course, she obtained the qualification of ONAOO Professional Taster and she is in the International Register of Professional Tasters.
Alex, a native food enthusiast and skilled chef from Kaohsiung, Taiwan, runs a restaurant called Alessandro Mediterranean, which offers a wide array of delectable Mediterranean dishes.
Driven by his passion for European cuisine, Alex has also established a European gourmet food store. This store specializes in various European food products and tableware, with a particular emphasis on Italian cuisine. It aims to bring authentic European flavors to its customers by providing high-quality ingredients, handcrafted products, and elegant silverware, creating a unique dining experience. Alex honed his skills in this area as a professional olive oil taster by completing his training in ONAOO in 2018. He also serves as a trainer for the Specialty Coffee Association.
With these skills, he ensures that customers receive the finest products and services. To help customers understand European culinary culture better, Alex’s store regularly hosts cooking and coffee classes and wine-tasting events. These activities allow customers to learn how to create authentic European dishes hands-on and bring the Italian lifestyle to their homes.
Murat Faik Ünver, of Swiss and Turkish descent, was born and raised in Geneva, Switzerland. From a young age, he developed a deep interest in culinary arts and cooking. To pursue this passion, he studied Applied Sciences in Hospitality Management and Business Administration at Glion Hospitality School in Montreux.
After completing his university studies, he worked in the hospitality industry for a time, but he soon realized his true calling was to produce something from the land and engage in agriculture. To fulfill his aspirations, Murat returned to his roots in Turkey, where he planted approximately 3,000 olive trees and began cultivating his family’s land. Additionally, he acquired an abandoned olive oil factory, marking the beginning of his brand, Olivya Gökçeovacık. Since 2019, Murat and his team have been producing their own high-quality olive oil, supplying it locally to those who seek premium olive oil.
Over the years, they have garnered multiple awards, creating many moments of pride. Driven by his passion for creating and producing, Murat’s pursuit of becoming a certified olive oil sommelier will further enhance his expertise and enable him to continue excelling in his field.
Tomaso, after extensive experience in various companies as a Manager and Executive, and now as a consultant, driven by curiosity and a strong passion for this wonderful product, olive oil, decided to undertake a training program aimed at deepening his knowledge and refining his tasting technique. To do this, he turned to the world’s leading and most prestigious school of sensory analysis, the ONAOO. He initially enrolled in the Official Technical Course and obtained the Certificate of Physiological Suitability for Tasting in May 2018.
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.
Participants who pass the four selective tests receive a Certificate of Physiological Suitability for Tasting.
DiscoverThe 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".
Qualified national and international organizations and companies in the sector draw from the Register to find experts in the sector to include in their entrepreneurial realities
DiscoverParticipants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.
Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.
DiscoverTo learn how to taste an olive oil directly from your home.
A real experience to take the first steps in the world of the oil supply chain and oil tasters.
DiscoverParticipants are invited to recognize strengths, weaknesses, qualities and organoleptic characteristics of the various oils
A practical test in which everything learned during the technical course is applied in practice.
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