He has worked at MONINI Spa since 2000 as Laboratory Quality Control Manager and RD Manager, where he also managed the blending department (2011).
In 2002, he designed and collaborated in the development of an internal software for the traceability of raw materials associated with sensory profiles. He subsequently conducted an internal study on the preservation of different extra virgin olive oils according to different types of packaging.
In 2007, he developed an automated analytical method for the cleaning of vegetable oil samples for multi-residue analysis (internal method).
In 2010, he joined the Italian Government’s Technical Commission for Oils and Fats as the youngest member.
In 2012, he was a speaker at a workshop on “Hyphenated Chromatographic Techniques in Food Quality and Contamination Control” at the University of Udine.
Since 2013, he has been a member of Federolio-Assitol as a chemist specializing in olive oils. He later became coordinator of the Federolio-Assitol Chemists Group (2016).
He coordinated the scientific committee for the organization of a national workshop in Turin in 2017 and 2018 entitled “Control Methods, Method Control. From Technique to Standard: Oils as a Model System.”
Agricultural entrepreneur (olive oil mill operator) In 2016, I opened my own farm. In 2018, I became an olive oil mill operator at the Armato Cristina farm. Producer of table olives. Collaboration with Lodo Guide.
IOC panel member, Executive Director The Olive OIl Academy BV.
Worked for more then 25 years in the Financial Industry. After buying a house in Italy and became owner of a small olive grove.To satisfy my hunger for more knowledge about olives, I completed in 2023 the Olive Oil Sommelier Certificaiton in London. Followed by the Courses at ONAOO in Imperia, Italy, to the Master Olive Oil Consultant at ESAO in Valencia/Jaén, Spain, to Professional Taster Table Olives, and Professional Olive Oil Taster. I am co-owner of the Dutch Olive Oil Institute and a panelmember of an IOC-approved tasting panel. Also judge in several international olive oil competitions such as EVO IOOC in Italy.
I am co-owner of the Dutch Olive Oil Institute and a panelmember of an IOC-approved tasting panel. Also judge in several international olive oil competitions such as EVO IOOC in Italy, As co-onwer I am deeply involved in The Olive Oil Academy as executive director. By combining our expertise and networks, we offer a high-quality learning program for professionals and enthusiasts alike. Students receive training based on the latest research and industry insights.
Table Olives Course
Andria
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
