In 2022, I attended the Technical Course at ONAOO, where I acquired the fundamentals of sensory analysis of extra virgin olive oil.
From 2023 to April 2025, I continued with the Advanced Professional Course, deepening my knowledge of tasting techniques, quality evaluation, the production chain, and communication within the olive oil sector.
In February 2023, I took part in the 7th ONAOO International Meeting in Naples — an important opportunity for professional development and exchange with experts from around the world.
Currently, I am involved in the import and distribution in South Korea not only of Italian extra virgin olive oil, but also of lesser-known food ingredients and raw materials, carefully selected for their quality and uniqueness.
I collaborate with artisanal producers from various regions of Italy — from north to south — to highlight the diversity of cultivars and production methods.
Through several partnerships, I promote in Korea the use and appreciation of Italian extra virgin olive oil in all its forms.
In addition, I develop online educational content to spread the culture of olive oil and Italian gastronomy, with a focus on tasting, origin, and food pairings
I work in an Italian supermarket in Denmark, and for the past 20 years I have mainly focused on oils and balsamics. This has also allowed me to stay in contact with many producers in these sectors. I come from a family of olive oil producers, who from a young age instilled in me a passion, culture, and respect for this wonderful product.
My future projects include becoming an increasingly skilled and up-to-date olive oil taster, and possibly a Panel Leader here in Denmark.
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.
Ellen Wu is a Professional Taster of ONAOO since 2013. She imports olive oil in Taiwan. She handles marketing and education in her company.
She teaches olive oil tasting classes to chefs, salespeople, consumers, teachers, and students.
She wants to educate people and consumers about different olive oil products. She must also teach Taiwanese people about the nutrition and health benefits of extra virgin olive oil, and help them understand different types of olive oils based on their taste.
Giuseppe was born in a small town in the province of Foggia, San Giovanni Rotondo.
For work reasons he moved to Campania, where he still lives today.
Strongly tied to the memories of his beloved Puglia, Giuseppe decides to open a farm to be able to carry on the family business to which his father has dedicated himself for more than 50 years; in the middle of the Tavoliere delle Puglie, every year 2,400 olive trees are finely selected in order to offer the best extra virgin olive oil.
In order to enrich his knowledge, Giuseppe decides to start his training course in the ONAOO School in 2018 and ended in 2021: after passing the exams of the Advanced Course, Giuseppe obtains the qualification of ONAOO Professional Taster.
In addition to the training activities, Giuseppe participated in the ONAOO Meeting in 2020 and other online tasting activities also organized by the School.
Since 2020, I have been dedicated to promoting and distributing Italian extra virgin olive oil in the Korean market.
I started a direct import business, carefully selecting high-quality artisanal producers with the goal of introducing Korean consumers to the excellence of Italian EVOO.
Currently, I supply my products to department stores and fine dining restaurants, and I collaborate with renowned chefs to highlight the use of EVOO in cuisine.
My work combines passion, expertise, and a strong commitment to spreading the culture of quality olive oil.
The training courses I completed with ONAOO have been a fundamental turning point in my professional journey.
The knowledge and accurate information I gained during these courses have greatly supported my current activities, helping me communicate the value of extra virgin olive oil with greater awareness and expertise.
This training continues to be an important resource that enriches my daily work and strengthens my commitment to promoting the culture of quality olive oil.
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