I hold a Master’s degree in Agriculture, specializing in fruit and nuts, and I have experience in food export marketing consultancy, supporting table olive and olive oil exporters in successfully entering European markets.

My professional activity includes market research and analysis of the European olive sector. I am the author of publicly available CBI studies on the European table olive and olive oil markets, providing insights into market trends, opportunities and requirements for exporters.

I have completed Step 1 and Step 2 in table olive sensory testing, as well as an online olive oil tasting course, and I am continuing my professional training in olive oil sensory analysis.

My work combines market knowledge, sensory analysis, quality assessment and technological developments in olive processing, with the aim of sharing expertise with producers and professionals and contributing to the development of the olive sector in Italy, Europe and worldwide.

I am an agricultural entrepreneur and, since 2003, I have been cultivating an olive grove in the Maremma region, between Tuscany and Lazio, using exclusively natural and organic farming methods.

In 2016, together with my niece, I turned this passion into a professional business by developing both olive oil production in Italy and its distribution through a company based in Germany. In addition to organic extra virgin olive oil, we also produce a line of organic cosmetics made from our own olive oil, promoting a business vision based on quality, sustainability, and European collaboration.

My journey with O.N.A.O.O. began in 2023 with the Official Technical Course and continued through the Two-Year Professional Tasting Program, which I completed in 2026, qualifying as a Professional Olive Oil Taster.

Alongside my work in the olive oil sector, I am also a Mental and Motivational Coach

I work in my family’s olive oil packaging and trading company in Crete, Greece. My responsibilities include sales, quality control, product evaluation, customer support, and participation in olive oil tastings. My daily involvement in the extra virgin olive oil sector has inspired a strong interest in sensory analysis and quality assessment.

My journey with O.N.A.O.O. began three years ago and has provided me with a structured education in olive oil sensory analysis. Through courses, guided tasting sessions, and continuous training, I have developed the ability to recognize positive attributes, identify sensory defects, and evaluate olive oils using a professional tasting methodology.

Today, I apply these skills daily in olive oil quality management and commercialization. I work closely with producers, customers, and industry professionals, contributing to product selection and evaluation with the goal of connecting sensory quality with market requirements and consumer expectations.

For me, extra virgin olive oil is much more than a profession—it is a true passion. My experience with O.N.A.O.O. has significantly expanded my knowledge and tasting skills, and I look forward to continuing this journey while promoting the culture of high-quality extra virgin olive oil at an international level.

I am the Managing Director of ITIGO AB and have been working in the extra virgin olive oil sector for more than thirty years. Our company imports premium extra virgin olive oils into the Swedish market, working closely with producers from Italy, Spain, Greece, and Croatia.

Throughout my career, I have built long-standing relationships with many olive oil producing families and with the BraveMillers group. I have also collaborated with the international olive oil guide Flos Olei for more than twenty years.

My journey with O.N.A.O.O. began three years ago with the Official Technical Course and continued through the Two-Year Professional Tasting Program, which I completed in 2026, qualifying as a Professional Olive Oil Taster.

Alongside importing olive oil, I am actively involved in professional olive oil tasting and education. Our mission is to promote the culture of premium extra virgin olive oil by training professionals and introducing high-quality products to retail chains and the restaurant sector.

Attending O.N.A.O.O. has been an invaluable experience. Thanks to the expertise of the instructors, I have gained a solid education in sensory analysis, learning to recognize both defective oils and the outstanding qualities of the finest extra virgin olive oils. I will also always cherish the friendships built with my classmates throughout these three years of study.