Roberto De Andreis holds a diploma in Industrial Chemistry and is one of Italy’s leading experts in the sensory analysis of table olives and olive oils, with more than forty years of experience in training, research and sensory evaluation.
A professional O.N.A.O.O. olive oil taster since 1984, he served as O.N.A.O.O. Panel Leader from 1995 to 2000. Since 2021, he has been Panel Leader of LABCAM, the Chemical and Commodity Laboratory of the Chambers of Commerce of the Ligurian Riviera (Imperia, La Spezia and Savona), and also serves as IOC Panel Leader for the sensory analysis of table olives.
He is an instructor in sensory analysis for the International Olive Council (IOC) and is a member of international working groups responsible for the development and revision of the IOC’s official sensory evaluation methods. He contributed to the development of IOC/T.20/Doc. No. 22 and is a member of the IOC Working Group on Table Olives (WGOT), responsible for the development of IOC/OT/MO/Doc. No. 1.
Throughout his career, he has made a significant contribution to the advancement of sensory science through both research and educational activities. He is the author of several scientific publications in the Rivista Italiana delle Sostanze Grasse (Italian Journal of Fats and Oils) and of the books Table Olive Tasting (Olio Officina, 2019) and History of the Taggiasca Olive (Olio Officina, 2022).
Alongside his technical and scientific work, he has devoted many years to teaching and professional training, contributing to the education of olive oil tasters and industry professionals at both national and international level, with particular expertise in the sensory evaluation of table olives and olive oils.
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
