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 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