2016 – 2019 – Introduction to Sensory Analysis • Beginning of the training program and first guided technical tastings in schools.
2020 – Technical Course for Olive Oil Tasters (ONAOO) • Obtaining the certificate of physiological suitability for tasting from the prestigious ONAOO school. 2021 – Registration in the National List of Tasters • Obtaining the official qualification following completion of the 20 certified tasting sessions required by law.
2025 – First Level Course on Table Olives • Acquisition of basic technical skills for the organoleptic evaluation of table olives.
2025 – Entry into the Official ONAOO Panel • Appointment as a member of the professional tasting panel of the National Organization of Olive Oil Tasters. 2026 – Second Level Course in Table Olives • Completion of advanced specialization in the sensory and product analysis of table olives.
Collaboration with onaoo during the “oliooliva” event at local restaurants. Collaboration with DMOs for promotion at fairs and events. Oil bars in Trieste and Imperia during the “oliooliva” event. Collaboration with Agriturismo Nonni Devia for oil and table olives during visits by groups or foreign television stations. Educational farm with primary schools in Valle Impero. Collaboration with CERSAA.
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.
Sommelier based in London and Technical Olive Oil Taster. Owner of an olive grove, I personally oversee every stage of production, from harvesting to packaging. I began my journey with O.N.A.O.O. in March 2023, taking part in courses, workshops, and advanced studies focused on olive oil. My philosophy can be summed up in a simple principle: live better through quality.
I am an extra virgin olive oil producer in Sardinia through Oru Sardu, a project founded in 2018 with the aim of bringing authentic, high-quality olive oil directly to consumers. My work covers the entire production process, with a strong focus on quality, transparency, and authenticity.
Driven by a desire to deepen my knowledge of extra virgin olive oil, I began my educational journey with O.N.A.O.O. in 2023, specializing in sensory analysis and olive oil quality assessment. In 2024, I further expanded my expertise by attending an advanced training course at Olive Times in London.
Today, alongside my work as a producer, I am actively committed to promoting the culture of extra virgin olive oil by educating consumers and collaborating with local producers to help strengthen a shared culture of quality across the sector.
Being an olive oil producer in Sardinia gives me the privilege of living in close connection with nature every day. Sharing my knowledge and passion for authentic extra virgin olive oil is the most rewarding part of my work.
