Elena Tordi, the daughter of olive oil producers who have not been active since the 90s, represents the fourth generation of a family with a long-standing tradition in the art of olive cultivation. Born in Orvieto, Umbria, she has lived in Milan for over forty years.
As the administrative manager, she is a partner in her husband Daniele Arduino’s family business, “A Nolo Auto 1956”, which specializes in chauffeur services. The company serves prestigious clients, including five-star hotels and embassies from countries such as Qatar, the United Arab Emirates, and Saudi Arabia. Since 2013, Elena has been a food writer and food blogger, deeply passionate about the culinary arts.
She is the author of the blog “Lumachella e Panettone”, where she shares stories about food, traditions, and the regions of Italy. Her passion for communication led her to study social media and web strategies at A.C. Academy. Olive oil, which holds deep personal significance for Elena due to its connection with her family’s past, has taken on a new meaning in her professional journey. Embracing the famous quote by the philosopher Socrates, “I know that I know nothing,” she embarked on a continuous path of learning and development in the field. She began reading books and attending conferences dedicated to olive oil, meeting Luigi Caricato, an oleologist, writer, and journalist, who became her guide in the world of olive oil.
In 2019, at the Olio Officina Festival, she discovered the ONAOO (National Organization of Olive Oil Tasters) school, an encounter that marked a significant step in her career. In 2022, she earned the certification in Physiological Suitability for Olive Oil Tasting and continued her studies with an advanced course that ended in 2024 by becoming a professional taster. Since February 2024, Elena has been listed in the national registry of technicians and experts in virgin and extra virgin olive oils, Lombardy section.
Her passion for olive oil and the olive tree has become a symbol of strength, values, and traditions, all of which were passed down to her by her mother Nives and her father Luigi, who instilled in her a deep love for this extraordinary world.
I have been a member of the Panel in the Marche Region since 2017. I am registered in the list of olive oil technicians and experts at the Ancona Chamber of Commerce, Regional Decree no. 268 dated 09/06/2015.
I attended the professional tasters’ course, lasting three years (2015/2016/2017), at Onaoo. I have participated as a taster in various olive oil events, both at an amateur level and as a jury member. I have collaborated with Onaoo as a coach for both individual and group online courses.
Being part of this association means sharing values of quality, expertise, and continuous training. It is an opportunity for professional growth and qualified exchange, allowing me to share my experience while actively contributing to the promotion of extra virgin olive oil culture.
I began my technical course at ONAOO in September 2022, building a strong foundation in extra virgin olive oil quality standards, and evaluation. In February 2023, I started the ONAOO Professional Tasting Course, further developing my sensory analysis skills and ability to assess EVOO based on official tasting methods. I completed my ONAOO course in November 2025.
Extra virgin olive oil is more than a product to me, it is a symbol of history, culture, and tradition that has been valued for thousands of years across the Mediterranean. From ancient civilizations that used olive oil for food, health, and daily life, to modern producers who preserve traditional methods while improving quality standards, olive oil has always represented purity, resilience, and connection to the land and people.
I am proud to be part of this long heritage by sourcing only exceptional EVOO and promoting oils that are authentic, fresh, and truly representative of their origin. I am committed to continuous learning and to maintaining the highest standards in quality, traceability, and transparency, so customers can experience olive oil the way it was meant to be fresh, healthy, and deeply rooted in history.
My journey in extra virgin olive oil began in 2018 at ESAO in Valencia, Oliveoil Times educational Lab in London 2020 and ONAOO since 2022-2025 where I finished as a professional oliveoil taster. I grew up in a restaurant and worked in restaurants in Copenhagen, Aix en Provence and New York.
Back in Denmark in 2006 I met Stig Larsen who had a delikatessen shop where he sold table olives, balsamico and extra virgin olive oil. Since I already knew a great deal about food and wine, we were a perfect match. While working as a waitress I took the wine sommelier education and finished in 2011. Then I began working with Stig, who later became my husband.
Now we have a small Market Hall on an island called Bornholm, where we sell extra virgin olive oil, parmesan, Parma ham, balsamico and also local delikatessen and run a cafe with tapas, sandwiches etc.
I work in our (my husband and I) market hall with delikatessen from Bornholm and the Mediterranean countries. We also do olive oil tastings, we have a cafe and do tapas and different events.
My introduction to the olive oil world was a breakthrough for me, since I have been searching for a field that I love and can be in for the rest of my life. I simply love this amazing community of people in the olive oil world.
Since 2020, she has been cultivating an olive grove in Puglia using entirely natural methods.
Using the expertise she has learned from local farmers and consolidated through her training at O.N.A.O.O., she covers the entire production chain — from land maintenance and pruning to harvesting, pressing, packaging and exporting — all carried out according to best practices.
In Switzerland, she offers her professional expertise to innovative companies in the olive oil industry, organises tastings and workshops.
She is involved in the fight against Xylella, a devastating disease affecting olive trees (https://www.tvsvizzera.it/tvs/qui-italia/quegli-svizzeri-e-quelle-svizzere-impegnati-nella-lotta-contro-la-xylella/78291581).
Training as professional olive oil tasters is not only a personal pleasure: the universe that revolves around olive oil and its supply chain also offers a wide range of job, growth and specialization opportunities.
The advanced course allows you to consolidate and deepen your knowledge of oil tasting and obtain the qualification of ONAOO Professional Taster, but above all, to be included in the "International Register of Professional Tasters".
Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.
Participants are invited to recognize strengths, weaknesses, qualities and organoleptic characteristics of the various oils