Riccardo Gucci is Full Professor of Tree Crops at the Department of Agricultural, Food, and Agro-Environmental Sciences at the University of Pisa, where he teaches “General Arboriculture” and “Olive Growing and Viticulture.”
His research in olive growing focuses on both olive physiology and olive cultivation techniques. He is an Associate Editor of the journals “Irrigation Science” and “Frontiers in Plant Science (Horticulture).”
In 2006, he was awarded the “Antico Fattore” scientific prize for olive growing by the Accademia dei Georgofili. He co-organized the OLIVETRENDS symposium as part of the 2010 International Horticultural Congress in Lisbon, and the 4th National Conference on Olive and Olive Oil of the S.O.I. in Pisa in October 2017.
He is the author of over 75 scientific articles in international refereed journals and, together with Dr. C. Cantini, of the book “Potatura e forme di coltura dell’olivo” (Potting and Training of the Olive Tree), published by Edagricole. He has been President of the National Academy of Olive and Olive Oil since 2014 and a Full Member of the Accademia dei Georgofili since 2015.
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
