Born in Istanbul and graduated from Boğaziçi University in 2008. My journey in olive oil sector began during my professional career as a Brand Manager at one of Türkiye’s most established and respected olive oil brands. What started as a professional responsibility quickly transformed into a deep personal passion for olive oil and its cultural significance. This long-term professional exposure and knowledge of the entire value chain combined with a growing personal dedication to learning and tasting, ultimately led me to pursue formal training and certification with ONAOO.
I am currently working as a brand consultant mainly working with olive oil brands. Besides, I am olive oil panel member of Ayvalık Chamber of Commerce.
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.
Born in Verona in 1983, he grew up in the Mezzane Valley and considers himself a citizen of the world. In life he is a computer engineer with many years of experience in the field.
Occasional walks among the olive trees help him to relax his body and mind. In 2021 he approaches O.N.A.O. to start a new educational path.
His studies end in March 2024 with an exam that certifies him as an O.N.A.O.O. Professional Taster.
Tomaso, after extensive experience in various companies as a Manager and Executive, and now as a consultant, driven by curiosity and a strong passion for this wonderful product, olive oil, decided to undertake a training program aimed at deepening his knowledge and refining his tasting technique. To do this, he turned to the world’s leading and most prestigious school of sensory analysis, the ONAOO. He initially enrolled in the Official Technical Course and obtained the Certificate of Physiological Suitability for Tasting in May 2018.
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.
Marketing
Started technical course in 2023, and graduated in 2025 November in Imperia.
Olive oil is a passion and a profession for me and I look forward to contributing to the global olive oil community.
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