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.
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
I work in my family’s olive oil packaging and trading company in Crete, Greece. My responsibilities include sales, quality control, product evaluation, customer support, and participation in olive oil tastings. My daily involvement in the extra virgin olive oil sector has inspired a strong interest in sensory analysis and quality assessment.
My journey with O.N.A.O.O. began three years ago and has provided me with a structured education in olive oil sensory analysis. Through courses, guided tasting sessions, and continuous training, I have developed the ability to recognize positive attributes, identify sensory defects, and evaluate olive oils using a professional tasting methodology.
Today, I apply these skills daily in olive oil quality management and commercialization. I work closely with producers, customers, and industry professionals, contributing to product selection and evaluation with the goal of connecting sensory quality with market requirements and consumer expectations.
For me, extra virgin olive oil is much more than a profession—it is a true passion. My experience with O.N.A.O.O. has significantly expanded my knowledge and tasting skills, and I look forward to continuing this journey while promoting the culture of high-quality extra virgin olive oil at an international level.
I am the Managing Director of ITIGO AB and have been working in the extra virgin olive oil sector for more than thirty years. Our company imports premium extra virgin olive oils into the Swedish market, working closely with producers from Italy, Spain, Greece, and Croatia.
Throughout my career, I have built long-standing relationships with many olive oil producing families and with the BraveMillers group. I have also collaborated with the international olive oil guide Flos Olei for more than twenty years.
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 I completed in 2026, qualifying as a Professional Olive Oil Taster.
Alongside importing olive oil, I am actively involved in professional olive oil tasting and education. Our mission is to promote the culture of premium extra virgin olive oil by training professionals and introducing high-quality products to retail chains and the restaurant sector.
Attending O.N.A.O.O. has been an invaluable experience. Thanks to the expertise of the instructors, I have gained a solid education in sensory analysis, learning to recognize both defective oils and the outstanding qualities of the finest extra virgin olive oils. I will also always cherish the friendships built with my classmates throughout these three years of study.
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.
