International Registry - Table Olives

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.

I have attended several O.N.A.O.O. courses over the years, as it is also an important institution deeply rooted in the local area.

Visiting local producers, tasting their products, and discovering the quality and identity of the region is extremely valuable, especially when an organization like O.N.A.O.O. gives you the opportunity to experience it firsthand through the sharing of knowledge and expertise.

I attended the O.N.A.O.O. Technical Olive Oil Taster Course in 2009 and became a Table Olive Taster in March 2025.

I was born in Verona into a family of olive millers and spent around twelve years welcoming tourist groups to local olive mills and producers.

Today, I produce Garda DOP Orientale extra virgin olive oil and manage a small family farm in Cavaion Veronese.

O.N.A.O.O. has always been a key reference point in my professional journey, providing continuous inspiration, expertise, and opportunities for growth.

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.

I work in the family business, specializing in the production and marketing of bottled extra virgin olive oil and jarred table olives. The company, originally from the Imperia hinterland, focuses on promoting the local variety, used both for oil and for processed olives.

Olive grower with over 15 years of experience in the olive oil sector. I have worked and collaborated with several olive mills in Italy (Liguria, Piedmont, and Tuscany) as well as in Australia as an olive miller. I am also registered in the Italian National Register of Olive Oil Technicians and Experts.

I run my own agricultural business and, since 2018, I have managed an olive mill in Australia during the harvesting season (April–August).

Since 2017, I have served as Head of the Sensory Panel at Innovhub – Experimental Stations for Industry in Milan, a panel officially recognized by the International Olive Council (IOC).

After earning a degree in Biological Sciences from the University of Messina and completing a postgraduate specialization in Food Chemistry and Technology at the University of Parma, I have worked at Innovhub for over twenty years as a laboratory analyst and sensory evaluation expert specializing in olive oil.

My current responsibilities include product quality control, delivering technical training courses for industry professionals, conducting applied research on behalf of trade associations, and coordinating Innovhub’s annual Proficiency Test to assess the performance of laboratories involved in the chemical analysis of olive oil quality and authenticity.

I am also working on establishing an internal sensory panel at Innovhub dedicated to the evaluation of table olives, complementing chemical and microbiological analyses to further strengthen product quality and safety assessment.

I am responsible for developing new flavored table olives packaged in Modified Atmosphere Packaging (MAP) within my company, which is expanding this product range alongside our existing production.

I completed both the Level 1 and Level 2 Professional Table Olive Taster Courses.

Owner of Fratelli De Andreis S.a.s., a family company specializing in the production of extra virgin olive oil and table olives.

Registered Olive Oil Taster in the International Register of Olive Oil Tasters.

Member of the LABCAM Sensory Panel, accredited according to ISO/IEC 17025 for the sensory evaluation of both olive oil and table olives.

For many years, I have been involved in food and wine communication and education, with a particular focus on wine, olive oil, cheese, and the promotion of Italy’s regional food heritage through writing, tasting activities, and industry events. I am a former public administration employee.

I am registered in the Italian National Register of Virgin and Extra Virgin Olive Oil Technicians and Experts and am a member of a professional sensory tasting panel.

Over the years, I have deepened my expertise in sensory analysis applied to agri-food products, developing a particular interest in extra virgin olive oil and table olives as expressions of regional identity, production expertise, and gastronomic culture.

I am a Certified Wine Sommelier, Olive Oil Sommelier, and Master Cheese Taster.

Research & Development Manager at a food manufacturing company.

I am responsible for developing a new range of products for my company, featuring different table olive cultivars and unique flavor combinations created by our team. The selection of the most suitable cultivars and flavor profiles for this project will be largely based on the knowledge and expertise I gained through the O.N.A.O.O. Table Olives Course.

Mario was born in Verona and is married with two children, Valentina and Matteo. After earning a diploma in Business Administration, he has spent his entire career in close connection with the family olive mill, taking on a variety of roles over the years before becoming Production Director.

Strongly committed to quality, continuous improvement through knowledge sharing, and the promotion of olive oil culture, he attended the first O.N.A.O.O. Technical Course in 1985, followed by several advanced training courses in the years that followed.

From 2006 to 2018, he served as a member of the O.N.A.O.O. Board of Directors. Since 2019, he has continued his commitment to the Association as a Member of the Board of Auditors.

Dino has been a member of O.N.A.O.O. since 1989 and has held the O.N.A.O.O. Professional Olive Oil Taster qualification since 1991. He is also a member of the O.N.A.O.O. Sensory Panel.

Giulio has held the O.N.A.O.O. Professional Olive Oil Taster qualification since 1986 and is also a member of the O.N.A.O.O. Sensory Panel.

Born in Imperia in 1994, he earned a degree in Business Administration from the University of Genoa before completing a full-time Master’s degree in Sales and Retail Management in Milan. Since 2020, he has been living and working in Imperia and the surrounding valleys, where his family business produces and markets traditional Ligurian specialties.

He began his training as an olive oil taster in 2020 and, since 2021, has been registered in the Italian National Register of Olive Oil Technicians and Experts. In 2023, he obtained the O.N.A.O.O. Professional Olive Oil Taster qualification, followed in 2026 by the O.N.A.O.O. Professional Table Olive Taster qualification.

Aldo holds a Bachelor of Science in Business Administration from the University of Genoa and a Master of Science in Communication and Neuro-Linguistic Programming (NLP) with certification from Dr. Richard Bandler’s NLP Society.

He has been professionally engaged in the fields of oil and quality for two decades.

In 2023 and 2024, he was included in the official list of the 110 Panel Leaders recognized by the International Olive Council (C.O.I.). Additionally, he has served as a MASAF Panel Leader in Italy since 2023, directing the Federolio 4 Panel.

He has professional experience in the industry as a master blender and quality control specialist, having worked with leading companies in Italy and abroad, including DEOLEO/CARAPELLI, SUGAT Industries LTD group, and others.

He has been a professional taster for the ONAOO since 2000, when he was included in the Panel of the CCIAA of Imperia for the certification of PDO oils. He was awarded the prestigious first prize in the National Competition organized by ONAOO, “The Taster of the Year,” and he was subsequently awarded the absolute title again in 2021.

Since 2016, he has been the driving force behind the Monte Carlo Masters of Olive Oil International Competition (MOOOIC). He has also served as a judge and panel head in numerous national and international competitions in Italy, Turkey, Israel, Tunisia, Morocco, Algeria, and South Africa.

Over the years, he has participated as a guest lecturer and lecturer in public, corporate, and university conferences in different countries, including Italy, Israel, South Africa, Turkey, Tunisia, Saudi Arabia, and others. In 2023, he published his first popular book, entitled “EVOO 99+1 Questions to Really Know Olive Oil.”

He provides business consulting and training services, organizing courses for individuals and companies in Italy and abroad in Italian and English.

Marco Gandolfi has been a member of the organization since 1991.

He is particularly interested in oil tasting and has been involved in this area since 1992, when he became a Professional Tasting Member. He has been a member of the ONAOO Official Panel since 2004 and today is the Vice Panel Leader.

By participating annually in refresher courses organized by ONAOO, he has had the opportunity to deepen his knowledge and satisfy his curiosity about the vast world of olive oil. Over the years, he has participated as a judge in important national and international competitions.

From 1988 to 1993 Sandro worked as a Buyer for “Despar Ceda Srl”. From 1993 to 1999 he worked as Category Manager for “Reggiana Alimentari”.

Since 1999 he has been Category Manager for “NORDICONAD”. From 2017 to 2020 he was Director for FIORFIORE CASH & CARRY Srl. From 2021 to 2022, he is Category Manager for CURACASA; from August 2022, he is the contact person for CONAD NORDOVEST Sales Management with the Localism Project.

Sandro has also been an ONAOO Professional Taster since 2012 and he is on the regional and national lists of olive oil experts.

Maria was born in Salento and lives between Busto Arsizio, Rome and San Remo. She has had a career in public administration for 28 years, in a municipality and a ministry.

Maria works freelance as a journalist, PR, communicator, writer, event organizer. She has written books in teams and individually, and has edited several texts and volumes. She is a member of ONAOO and became a Professional Oil Taster at the ONAOO School in 2017.

She is also a chocolate taster in the Lindt panel. For the last six years she has been working in the oil industry as a producer, taster, communicator and event organizer.

Francesca Salvagno represents the third generation of milling art in the family company in Verona.

Besides being the marketing and communication manager of “Frantoio Salvagno”, managing the web and social media, she also cares the overseas market of the company to keep costumers and enthusiasts’ interest alive from all over the world who research more and more detailed product information.

Francesca has been a taster of ONAOO since years because she does firmly believe that knowledge and right communication can increase awareness of this special product, extra virgin olive oil.