Osman, who is passionate about olives and olive oil, grew up in Izmir, one of the major olive producing regions of Turkey.

He has extensive experience in blending and sensory evaluation in the tobacco business since 1996 and is currently a master blender and panel leader in a leading global tobacco company. In 2019, he decided to expand his sensory knowledge in olive oil with ONAOO’s technical course.

After two years of training, he obtained the qualification of Professional Taster of ONAOO in 2023. He provides consultancy to farmers and olive oil producers in Turkey and product experience in Switzerland.

Emanuel Andrietti was born in Ventimiglia (IM) on February 1, 1976, and holds a degree in law.

From an early age, he has been engaged in the family-owned olive oil enterprise, which was established by his father in 1945. He has come to recognize the necessity of acquiring a comprehensive understanding of the trade, given his role as the sole heir.

His father, who had him at an advanced age, remains his primary source of guidance and support at the age of 94. Approximately ten years ago, he made the decision to also enter the production side of the business. In collaboration with three colleagues, he acquired an existing olive press in Dolceacqua (IM), which had previously been utilized exclusively for third-party processing.

The press was entirely renovated and transformed into a new, continuously expanding agricultural enterprise that focuses on the cultivation and production of extra virgin olive oil made exclusively from Taggiasca olives.

In 2024, he successfully completed his training at the National Organization of Olive Oil Tasters (ONAOO), earning the title of “Professional Taster.”

Adriano was born in 1976 in Caniparola di Fosdinovo (MS) and has been a partner in the family business “Frantoio Moro” in Caniparola di Fosdinovo (MS) since 1996.

This activity allowed him to quickly learn the advantages and disadvantages of olive oil and to know much about this complex subject in a direct and detailed way, comparing him with the different territorial realities and Italian production in general. In 1999 he became an ONAOO member by attending the technical course for aspiring olive oil tasters.

Since 2002 he has been an ONAOO Professional Taster. Every year he participates in the refresher courses organized by ONAOO, where he has had the opportunity to learn about the whole world olive oil scene, evaluating the different organoleptic characteristics of each area of origin. Since 2012 he has been a member of the Tasting Committee of the Genoa Chamber of Commerce (Mipaaf recognition).

In 2015 with the achievement of eligibility for the activity he is Head Panel at the Chamber of Commerce of Pisa. He is also a juror in national tasting commissions.

Besides her management career as a Civil Engineer and Economist, Ilknur pursued her ambition to learn more about the plants and herbs of her native Turkey and their nutritional importance since 2004, gaining degrees in Agriculture and Culinary Arts.

Growing up on the Aegean coast of Anatolia amongst ancient olive groves led her become a Certified Olive Oil Sommelier and in 2019 started her educational path in the ONAOO School ended in 2022 becoming a Professional Taster.

She currently conducts masterclasses and is a consultant on the subject of the Mediterranean lifestyle, specializing in olive oil tasting and its use in cooking since she’s a Chef. She’s also a Business Consultant based in UK.