Murat Faik Ünver, of Swiss and Turkish descent, was born and raised in Geneva, Switzerland. From a young age, he developed a deep interest in culinary arts and cooking. To pursue this passion, he studied Applied Sciences in Hospitality Management and Business Administration at Glion Hospitality School in Montreux.

After completing his university studies, he worked in the hospitality industry for a time, but he soon realized his true calling was to produce something from the land and engage in agriculture. To fulfill his aspirations, Murat returned to his roots in Turkey, where he planted approximately 3,000 olive trees and began cultivating his family’s land. Additionally, he acquired an abandoned olive oil factory, marking the beginning of his brand, Olivya Gökçeovacık. Since 2019, Murat and his team have been producing their own high-quality olive oil, supplying it locally to those who seek premium olive oil.

Over the years, they have garnered multiple awards, creating many moments of pride. Driven by his passion for creating and producing, Murat’s pursuit of becoming a certified olive oil sommelier will further enhance his expertise and enable him to continue excelling in his field.

Elise lives in Pittsburgh, Pennsylvania, USA. After a three-year educational path, from 2018 Elise is an ONAOO Professional Taster. Her passion for olive oil began in 2011 during an investigation into the quality of olive oil in local supermarkets. Her research resulted in a question: is the olive oil found on the shelves really extra virgin? Elise is also a traveller, gourmet and self-taught cook; loves to educate others on how to find superior quality extra virgin olive oils, especially in regions where traditional olive oil is not produced.

Massimo Epifani is a doctor of agriculture.

He works as a lecturer and consultant. He was born professionally at the Faculty of Agriculture of the University of Perugia, specializing in planning toward innovation and development of the agribusiness sector. He participates as an expert in television programs such as Linea Verde (RAI-TV).

His latest works include scientific contributions to the Enogastronomic Guide “Lungo le vie dell’Evo” (Michelin editions) and the book “La Via dell’Olio” (Edizioni Alinari), which he authored.

He is a lecturer at the University for Foreigners of Perugia and teaches Master’s degrees on the popularization and valorization of extra virgin olive oil. He is also the creator of the Bicolio, a practical tasting glass that is disposable and compostable.

Born in a country where butter is king and mayonnaise is queen, I was pleasantly surprised by the magnificent taste and pleasantness of extra virgin olive oil during my holidays in south east Crete in the 80s.

At the time, I was working in the product engineering sector in a multinational company, but I was ready for a change.

I started importing this delicious product and I set myself the challenge of letting the people who love butter in my country taste this gift of nature. As a pilot, I knew it was possible to fly without an engine, but not without knowledge and skills. I quickly realized that additional support was needed to achieve my goals.

So I knocked on ONAOO’s door. Thanks to the dedication of the teachers, I embarked on a fascinating 3-year learning path.

I enjoyed developing my skills and knowledge and thanks to this support I have seen my business grow. Through retail, restaurant, direct sales and the web shop, I distribute two superb brands of extra-virgin olive oil, one Greek and one Spanish. “Olijfwinkel.be” is my starting point, alongside my company “Techtel.be”.