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 hold a Master’s degree in Agriculture, specializing in fruit and nuts, and I have experience in food export marketing consultancy, supporting table olive and olive oil exporters in successfully entering European markets.
My professional activity includes market research and analysis of the European olive sector. I am the author of publicly available CBI studies on the European table olive and olive oil markets, providing insights into market trends, opportunities and requirements for exporters.
I have completed Step 1 and Step 2 in table olive sensory testing, as well as an online olive oil tasting course, and I am continuing my professional training in olive oil sensory analysis.
My work combines market knowledge, sensory analysis, quality assessment and technological developments in olive processing, with the aim of sharing expertise with producers and professionals and contributing to the development of the olive sector in Italy, Europe and worldwide.
I am an agricultural entrepreneur and, since 2003, I have been cultivating an olive grove in the Maremma region, between Tuscany and Lazio, using exclusively natural and organic farming methods.
In 2016, together with my niece, I turned this passion into a professional business by developing both olive oil production in Italy and its distribution through a company based in Germany. In addition to organic extra virgin olive oil, we also produce a line of organic cosmetics made from our own olive oil, promoting a business vision based on quality, sustainability, and European collaboration.
My journey with O.N.A.O.O. began in 2023 with the Official Technical Course and continued through the Two-Year Professional Tasting Program, which I completed in 2026, qualifying as a Professional Olive Oil Taster.
Alongside my work in the olive oil sector, I am also a Mental and Motivational Coach
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