Salvatore Falco graduated in Food Science and Technology from the University of Naples Federico II in 2000. Since 2001, he has been working at Olio Dante S.p.A., where he currently serves as Laboratory Manager and is responsible for bulk olive oil production processes, with specialised expertise in filtration, blending and refining.
He is an Expert Virgin Olive Oil Taster and Panel Leader, with extensive experience in sensory evaluation, quality control and the management of olive oil production processes. His professional activity combines scientific expertise with practical knowledge gained through many years of experience in the olive oil industry.
Throughout his career, he has participated in several research projects carried out by the Research & Development Division of Olio Dante, contributing to studies on the valorisation of olive oil industry by-products, the characterisation of natural antioxidants in olive oil, the assessment of product quality stability and health-related properties, and the objective evaluation of flavours and off-flavours in virgin olive oils through advanced instrumental analytical techniques.
His work is focused on the innovation of production processes, the optimisation of olive oil quality, and the application of advanced analytical methodologies to monitor and improve the sensory and quality characteristics of olive oils.
I was born in 1996 and hold a degree in Electrical and Electronics Engineering. After completing my studies, I joined Nejat Atalan Dış Ticaret A.Ş., my family’s company, where I represent the third generation and continue its long-standing tradition in the olive oil sector.
My responsibilities focus primarily on quality control, the organoleptic assessment and classification of olive oils, export sales, international trade, and research and development.
My journey with O.N.A.O.O. began three years ago with the Official Technical Course and continued through the Two-Year Professional Tasting Program, which allowed me to further develop my expertise in sensory analysis. In 2026, I qualified as a Professional Olive Oil Taster.
I would like to sincerely thank all the O.N.A.O.O. instructors who supported me throughout this journey with their professionalism, encouragement, and dedication. Their guidance has played a fundamental role in both my personal and professional growth.
I am an importer and the owner of Vita Pura, a specialty shop in the Netherlands dedicated to high-quality extra virgin olive oil and authentic Italian artisanal products. Through my work, I aim to promote a more conscious and healthy lifestyle by helping people discover the true value of authentic extra virgin olive oil.
In 2023, I completed the O.N.A.O.O. Official Technical Course and subsequently enrolled in the Professional Tasting Program. I am also a member of the International Olive Council (IOC) recognized panel at the Olive Oil Institute in the Netherlands.
Alongside my work as an olive oil taster, I actively promote olive oil culture by organizing tastings, workshops, and educational events at my shop, where an Olive Oil Bar offers consumers the opportunity to discover carefully selected extra virgin olive oils and Italian specialties.
I believe that quality, integrity, and the sharing of knowledge are the foundations for promoting olive oil culture 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
