Prof. Maurizio Servili began his academic career as a Research Fellow at the Faculty of Agriculture of the University of Perugia (1990–1998). He subsequently served as Associate Professor at the Faculty of Agriculture of the University of Molise for three years. He is currently Full Professor at the Department of Agricultural, Food and Environmental Sciences of the University of Perugia, where he also served as the internal representative for the Agricultural, Veterinary and Engineering areas on the University’s Board of Directors (2020–2025).
Research Interests and Expertise
His scientific activity focuses primarily on food technology, with particular emphasis on table olives, extra virgin olive oil, wine, tomato products and the valorisation of agri-food by-products. His research investigates the influence of minor compounds—including phenolic substances, carotenoids and volatile compounds—on the sensory and health-related properties of foods, the antioxidant activity of phenolic compounds in extra virgin olive oil, olive oil characterisation according to geographical origin, the optimisation of volatile compound analysis, and innovations in mechanical extraction processes aimed at improving product quality and enhancing the valorisation of processing by-products.
His scientific output includes more than 350 publications, including peer-reviewed journal articles, book chapters and conference proceedings. According to Scopus, he has authored 227 indexed publications, with an h-index of 59 and more than 13,600 citations. He is also the editor of Oleum. Manuale dell’olio da olive (Edagricole, second edition) and of the second edition of the IOC Encyclopedia, published by the International Olive Council.
Institutional Activities and Memberships
Until 2012, Prof. Servili served as a member of the National Technical Committee of the Italian Ministry of Agricultural and Forestry Policies. Since 2008, he has been a member of the Chemistry Experts Group of the International Olive Council (IOC).
He is a member of the Italian Horticultural Society, the Italian Society of Food Science and Technology, and the Italian Society for the Study of Fats. He is also a Full Member of the Accademia dei Georgofili and currently serves as Vice President of the Italian National Academy of Olive and Olive Oil.
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
I work in my family’s olive oil packaging and trading company in Crete, Greece. My responsibilities include sales, quality control, product evaluation, customer support, and participation in olive oil tastings. My daily involvement in the extra virgin olive oil sector has inspired a strong interest in sensory analysis and quality assessment.
My journey with O.N.A.O.O. began three years ago and has provided me with a structured education in olive oil sensory analysis. Through courses, guided tasting sessions, and continuous training, I have developed the ability to recognize positive attributes, identify sensory defects, and evaluate olive oils using a professional tasting methodology.
Today, I apply these skills daily in olive oil quality management and commercialization. I work closely with producers, customers, and industry professionals, contributing to product selection and evaluation with the goal of connecting sensory quality with market requirements and consumer expectations.
For me, extra virgin olive oil is much more than a profession—it is a true passion. My experience with O.N.A.O.O. has significantly expanded my knowledge and tasting skills, and I look forward to continuing this journey while promoting the culture of high-quality extra virgin olive oil 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
