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.”
Veronica started her career in Estonia as a Marketing Manager for one of the World’s biggest cosmetics companies.
After having her first baby in 2016, she replaced her high heels with Hunter boots and purchased a small farm in Italy to become an olive grower. Now she imports her family’s extra virgin olive oil to Estonia: CASA FONTESTATE. Every bottled harvest has a new label design from one of Estonia’s famous artists, which makes it a unique and memorable shopping experience every year.
She is a Professional Taster certified by ONAOO; in London she completed a Program to become an Olive Oil Sommelier.
Claudia lives in Scuol (Switzerland) and in Dolceacqua in the province of Imperia, where she owns a land with olive trees. Since 2011 from these olive trees she produces extra virgin olive oil with the label “DONNA CLAUDIA”. Registered since 2015 in the National List of technicians and experts of virgin and extra virgin olive oils – held by Mi.P.A.F.F. (Ministry of Agricultural, Food and Forestry Policies). Claudia obtained the qualification of ONAOO Professional Taster in 2017. She has been an importer of quality olive oil since 2016. Claudia is also a Journalist for a Swiss Television – Hotel Manager – Museum Curator; she also works in the cultural sector.
Edmondo Minisci is an O.N.A.O.O. Professional Taster and Board Member.
Alex, a native food enthusiast and skilled chef from Kaohsiung, Taiwan, runs a restaurant called Alessandro Mediterranean, which offers a wide array of delectable Mediterranean dishes.
Driven by his passion for European cuisine, Alex has also established a European gourmet food store. This store specializes in various European food products and tableware, with a particular emphasis on Italian cuisine. It aims to bring authentic European flavors to its customers by providing high-quality ingredients, handcrafted products, and elegant silverware, creating a unique dining experience. Alex honed his skills in this area as a professional olive oil taster by completing his training in ONAOO in 2018. He also serves as a trainer for the Specialty Coffee Association.
With these skills, he ensures that customers receive the finest products and services. To help customers understand European culinary culture better, Alex’s store regularly hosts cooking and coffee classes and wine-tasting events. These activities allow customers to learn how to create authentic European dishes hands-on and bring the Italian lifestyle to their homes.
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.”
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