Ece, born in Izmir, Turkey, in 1990, is a marketing entrepreneur and founder of Olizzi Olive Oils. Ece holds a degree in Industrial Engineering from Middle East Technical University and an MBA from Pepperdine University in Malibu, U.S. She began her professional career in the marketing department of Coca-Cola, where she gained valuable experience in brand management and consumer engagement.

Her passion for gastronomy and dining is rooted in the dynamic culinary scene of Istanbul, a city where she co-founded Sonradan Gurmeler, a food events group that organized activities and wrote for local newspapers and blogs.

These projects resulted in the publication of the book Yerim Seni İstanbul, which pays tribute to the rich food tradition of the Turkish capital. While residing in the United States, Ece founded Olizzi, inspired by her own Mediterranean origins and the ambition to promote high-quality Turkish olive oil on the international market. In addition to developing her brand, she further expanded her industry expertise by attending courses at O.N.A.O.O., where she qualified as a professional olive oil taster in 2024. Her interest in the sensory world also extends to honey, another food product of international significance exported from Turkey.

This product has caught her attention for its unique and beneficial properties. Ece is a firm believer in the principle that “you are what you eat,” which guides her commitment to health and the cultural significance of food. She is a natural marketing activist and superfood advocate, dedicated to promoting and sharing Turkey’s culinary treasures with the world. Her mission is to enhance the richness of Mediterranean cuisine and spread the health benefits of quality food products, focusing on innovative branding and an unwavering focus on authenticity.

Elia Pellegrino was born in Bari on February 17, 1968, and currently resides in Andria (BT).

He is married with two children and holds a degree in Certified Accountant Programmer. He has been an ONAOO professional taster since 1997. Since 1991, Elia has served as the sole director of Azienda Olearia PELLEGRINO1890 S.r.l. (www.oliopellegrino.it). He is an agricultural entrepreneur operating a one-man business.

In 2022, he assumed the role of president of AIFO (www.associazionefrantoiani.it), succeeding in 2012 when he was elected vice president. Since 2018, he has served as vice president of OP Aproli Bari scarl (www.aproli.it) and board member of Filiera Olivicola Olearia Italiana FOOI. He has been a board member of Consorzio Olio IGP Puglia since 2021.

Valentina, born in Verona in 1989, has been studying with ONAOO since 2020. With a degree in Food Science and Technology and ten years of experience in the industry as a quality control specialist, she has developed a strong passion for extra virgin olive oil and its unique flavours and aromas.

To deepen her knowledge and refine her tasting technique, she decided to undertake a training course.

After completing the official technical course and passing the two-year advanced course exam, she earned the qualification of professional taster from ONAOO and is now registered as an international professional taster.

In 2019, Diana and her husband initiated the establishment of a modest olive grove in the Marche region of Italy.

As a result of the substantial increase in production, they made the decision to sell their business in the Netherlands. Currently, the company’s exclusive focus is on the production of extra virgin olive oil in Italy under the Di Lorenzetto brand, which is renowned for its superior quality.

To further refine the quality of their oil and gain a deeper understanding of the varieties, flavors, health properties, and defects of olive oil, Diana decided to embark on a training course. She began with a tasting course in Madrid, followed by a technical course and an advanced one at O.N.A.O.O., concluding her studies in november 2024 with the qualification of Professional Taster. In 2024, she also obtained her olive oil sommelier certification at the International Culinary Institute in New York.

Since 2019, Diana has been a member of the Olive Oil Institute panel from the Netherlands. She also regularly conducts workshops and masterclasses for schools, chefs, amateur cooks, and olive oil enthusiasts in the Netherlands and Italy.