Independent Middle East Researcher

I completed my professional training with ONAOO (Organizzazione Nazionale Assaggiatori Olio di Oliva), having had a truly positive and enriching experience. The program deepened my expertise in sensory analysis, olive varieties, production standards, and quality evaluation, strengthening my ability to identify and appreciate high-quality extra virgin olive oil with precision.

Thank you so much to everyone for such a wonderful journey from the bottom of my heart.

David began his journey with Olive Oil in 1985 as a Chef Commis at The Four Seasons Hotel in Washington, DC, USA. After five years in hotel Food and Beverage and another six in Organic and Specialty Food retail, ending at Whole Foods Markets as Director of Grocery, he entered food manufacturing, spending ten years as an Executive for the leading organic cereal company in Vancouver, BC, Canada.

In early 2006 and for the next nine years, he was President and Partner of Lucini Italia®, based in Miami, Florida, which he grew to be the premier quality Italian Olive Oil in America. David continued his passion for EVOO by founding EVOOGuy.com(R), a consultancy. Focused 100% on best–in–class Extra Virgin Olive Oils. At the same time, launching his own EVOO brand, established a Tasting Tour using a custom-designed Olive Oil truck, lecturing, and continuing to share his knowledge via his Olive Oil 101 platform. He found a partnership with the Mediterranean Diet Round (MDR) Table in 2020, a think tank to support awareness about curated EVOOs. This included a tasting class with Yale University and 100 of their students as well as numerous tasting events in New York and Notre Dame University.

Olive Oil clients David has helped build their brand and business in the USA include: Deoleo (Carapelli/Italian), Casas De Hualdo (Spanish), Oleama (Turkish), Oz Organics (Turkish), Mis Raices (Spanish), Valderamma (Spanish) and many more.

David’s first book, Extra Virgin Olive Oil—The Truth In Your Kitchen (Morgan James Publishing 2022), is available in paperback and endorsed by notable Olive Oil author, Tom Mueller, is also available as an e-book and audiobook on all the usual platforms. He has been featured on Martha Stewart, Kelly Clarkson Show, MSNBC, PBS, and many other media outlets, teaching how to taste and evaluate EVOO properly.

His participation is vast in the Olive Oil field, included many years of study at the oldest Olive Oil school in the world; O.N.A.O. O (Organizzazione Nazionale Assaggiatori Olio di Oliva) based in Imperia, Italy, an International Olive Council Accredited school. His designation as a trained Panel Taster and ONAOO Level 1 Technical Taster in 2012, as well as rising to a Professional Taster in Good Standing, 2018 – Present.

Today, David continues to use his vast knowledge in the Olive Oil world as a C-level executive for Millpress Imports / Seasons brand, based in Bethlehem, PA, and their Estate in Jaen, Spain.

Born in Verona in 1983, he grew up in the Mezzane Valley and considers himself a citizen of the world. In life he is a computer engineer with many years of experience in the field.

Occasional walks among the olive trees help him to relax his body and mind. In 2021 he approaches O.N.A.O. to start a new educational path.

His studies end in March 2024 with an exam that certifies him as an O.N.A.O.O. Professional Taster.

Murat Faik Ünver, of Swiss and Turkish descent, was born and raised in Geneva, Switzerland. From a young age, he developed a deep interest in culinary arts and cooking. To pursue this passion, he studied Applied Sciences in Hospitality Management and Business Administration at Glion Hospitality School in Montreux.

After completing his university studies, he worked in the hospitality industry for a time, but he soon realized his true calling was to produce something from the land and engage in agriculture. To fulfill his aspirations, Murat returned to his roots in Turkey, where he planted approximately 3,000 olive trees and began cultivating his family’s land. Additionally, he acquired an abandoned olive oil factory, marking the beginning of his brand, Olivya Gökçeovacık. Since 2019, Murat and his team have been producing their own high-quality olive oil, supplying it locally to those who seek premium olive oil.

Over the years, they have garnered multiple awards, creating many moments of pride. Driven by his passion for creating and producing, Murat’s pursuit of becoming a certified olive oil sommelier will further enhance his expertise and enable him to continue excelling in his field.