Massimo Ragno is a manager at Monini S.p.A., where he is responsible for the selection, quality evaluation and procurement of extra virgin olive oils sourced from the main producing countries across the Mediterranean Basin for both domestic and international markets. With over twenty-five years of experience in the olive oil sector, he is recognised as one of Italy’s leading experts in olive oil sensory evaluation, blending and quality selection.
A professional olive oil taster since 1998, Panel Leader since 1999, Master Blender since 2000 and MASAF-recognised Panel Leader since 2007, he has developed extensive expertise in sensory analysis, quality control, supplier management and international sourcing of extra virgin olive oils.
For approximately fifteen years, he served as Panel Leader and Technical Consultant for the Chamber of Commerce of Foggia, carrying out sensory evaluation activities, technical assistance and initiatives aimed at enhancing the value of olive oil production. During this period, he also collaborated with the Department of Agricultural Sciences of the University of Foggia in the organisation and delivery of professional olive oil tasting courses.
Throughout his career, he has been responsible for the selection, promotion and marketing of bulk extra virgin olive oils on behalf of cooperatives, consortia and producer organisations, developing long-standing relationships with growers, olive mills, producer organisations and international trade operators.
Alongside his professional activity, he has been actively involved in training and knowledge transfer, contributing to the education of olive oil professionals through specialised courses on sensory evaluation, quality assessment and blending techniques. His expertise combines technical knowledge, sensory skills and an in-depth understanding of the international olive oil market.
I was born in 1996 and hold a degree in Electrical and Electronics Engineering. After completing my studies, I joined Nejat Atalan Dış Ticaret A.Ş., my family’s company, where I represent the third generation and continue its long-standing tradition in the olive oil sector.
My responsibilities focus primarily on quality control, the organoleptic assessment and classification of olive oils, export sales, international trade, and research and development.
My journey with O.N.A.O.O. began three years ago with the Official Technical Course and continued through the Two-Year Professional Tasting Program, which allowed me to further develop my expertise in sensory analysis. In 2026, I qualified as a Professional Olive Oil Taster.
I would like to sincerely thank all the O.N.A.O.O. instructors who supported me throughout this journey with their professionalism, encouragement, and dedication. Their guidance has played a fundamental role in both my personal and professional growth.
I am an importer and the owner of Vita Pura, a specialty shop in the Netherlands dedicated to high-quality extra virgin olive oil and authentic Italian artisanal products. Through my work, I aim to promote a more conscious and healthy lifestyle by helping people discover the true value of authentic extra virgin olive oil.
In 2023, I completed the O.N.A.O.O. Official Technical Course and subsequently enrolled in the Professional Tasting Program. I am also a member of the International Olive Council (IOC) recognized panel at the Olive Oil Institute in the Netherlands.
Alongside my work as an olive oil taster, I actively promote olive oil culture by organizing tastings, workshops, and educational events at my shop, where an Olive Oil Bar offers consumers the opportunity to discover carefully selected extra virgin olive oils and Italian specialties.
I believe that quality, integrity, and the sharing of knowledge are the foundations for promoting olive oil culture at an international level.
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
