Online Course

online
A real experience to take your first steps in the world of the oil supply cha...

Official Technical Course

13 Oct / 
17 Oct
Milano
Have a good nose and be a foodie are not sufficient features to become a prof...

Table Olives Course

29 Sep / 
1 Oct
Verona
The ONAOO "Table Olives" course provides a comprehensive introduction to this...
Stig Karlsen
( Norvegia )

PROFILO:

Stig has been Senior Brand Manager at Haugen-Gruppen AS, the largest food import company in Norway.

He has worked in the food sector for more than 25 years, in companies such as Nestlé, Mars, and Haugen-Gruppen AS. He started working with olive oil in 2000 when he joined Haugen-Gruppen as a Key Account Manager. He sold olive oil to the main retail chains in Norway. For 15 years he has been a brand manager in the retail sector.

For 3 years he has been a brand manager in the food service sector. In 2015, he took a technical course for olive oil tasters and started training to become a professional taster. He has participated in international meetings for “ONAOO tasters” since 2017.

He has taken part in many olive harvests and presses in Spain, Italy and Greece in the last 12 years to get to know the different “cultures” of olive oil production (from small producers to large ones) and to understand the differences. He has been teaching Norwegians about olive oil by tasting it with managers of big companies, shop managers, journalists, salespeople, and others. He now runs his own company, Lukt, Smak og Nyt (Smell, Taste and Enjoy), teaching consumers how to select and use extra virgin olive oil.

Nazione:

Norvegia

Città:

Sætre, Norvegia

Webpage:

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Sfoglia il profilo di questi altri Iscritti al Registro Internazionale oppure torna all'elenco completo.

Eva Collini

Eva Collini was born in Turin, a city linked to the automotive industry.

After working fifteen years as a quality engineer, she left her career to start a project related to extra virgin olive oil. She then enrolled in ONAOO for a technical course and an advanced course, becoming a professional taster in 2023. Meanwhile, Eva started her own project, the only oil shop in Piedmont: L’EVO di Eva.

A few years later, the oleoteca grew, helping to spread oil culture. You can buy high-quality, mainly Italian oils, and you can also buy various EVO-based products (food and cosmetics), as well as books and guides about olive oil. Eva is also on the National List of olive oil technicians and expert tasters at the Brescia Chamber of Commerce.

Danielle Smith

Danielle was born in England, but she has lived in Italy for over 35 years.

After obtaining a degree in history, she began working in tourism. Her passion for olives started with the olive grove around her hotel on Lake Como. Later, due to a challenge with her husband, she decided to open an olive mill high in the mountains at 1816 meters in Livigno. From there, she began her adventure in the world of extra virgin olive oil with her company “O’Liv”.

Prior to establishing the company, she attended ONAOO’s technical course in 2020 to expand his knowledge.

During the course, she developed a passion for oil tasting and qualified to join the national list of virgin and extra virgin olive oil technicians and experts in 2022. Following the two-year advanced training course, she became a professional olive oil taster in 2024. She frequently attends ONAOO’s tasting sessions as she believes that training is essential for personal and professional growth as a taster.

Emily Lycopolus

Emily Lycopolus is an olive oil sommelier, professional olive oil taster, and author. She holds a degree in Life Sciences from Queen’s University, where she combined her love for science and discovery with a deep passion for food and flavors.

Additionally, she completed a master’s degree in cultural anthropology, transforming her kitchen into a space of exploration and learning. Her dedication to olive oil began in her husband’s family olive grove, an experience that marked the start of a career that now spans over 15 years. Emily has taught more than 500 culinary students and introduced numerous enthusiasts to the art of tasting and using olive oil. She is frequently consulted as an expert by retailers and food distributors for product category management, marketing strategies, and culinary pairings.

A faculty member at George Brown College, Center for Hospitality and Culinary Arts, Emily is also the author of eight cookbooks, which have earned prestigious awards such as the Gourmand and Taste Canada Awards. Her books have been presented at the Nobel House in Sweden, further solidifying her esteemed reputation in the industry.

Thanks to her expert palate, Emily shares her passion for olive oil with consumers, producers, and serves as a judge in international olive oil competitions.

In Victoria, Canada, where she lives, she organizes private workshops, advanced courses, and guided tastings with the goal of educating both culinary professionals and retail experts on how to best utilize and promote this precious ingredient.

Tomaso Macchi

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.

Stig has been Senior Brand Manager at Haugen-Gruppen AS, the largest food import company in Norway.

He has worked in the food sector for more than 25 years, in companies such as Nestlé, Mars, and Haugen-Gruppen AS. He started working with olive oil in 2000 when he joined Haugen-Gruppen as a Key Account Manager. He sold olive oil to the main retail chains in Norway. For 15 years he has been a brand manager in the retail sector.

For 3 years he has been a brand manager in the food service sector. In 2015, he took a technical course for olive oil tasters and started training to become a professional taster. He has participated in international meetings for “ONAOO tasters” since 2017.

He has taken part in many olive harvests and presses in Spain, Italy and Greece in the last 12 years to get to know the different “cultures” of olive oil production (from small producers to large ones) and to understand the differences. He has been teaching Norwegians about olive oil by tasting it with managers of big companies, shop managers, journalists, salespeople, and others. He now runs his own company, Lukt, Smak og Nyt (Smell, Taste and Enjoy), teaching consumers how to select and use extra virgin olive oil.

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Registration in the register is an authentic value, not only added, but fundamental, for the definition of an effective and convincing business profile

This membership opens the door to all the possibilities that the world of oil offers to the tasting professional.

Official Technical Course

The first step into the world of Tasting

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 course is open to everyone, even to those without any experience in the oil sector.

Participants who pass the four selective tests receive a Certificate of Physiological Suitability for Tasting.

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Advanced Course

an in-depth knowledge of sensory analysis

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".

The ONAOO advanced course, aimed at inclusion in the International Register of Professional Tasters

Qualified national and international organizations and companies in the sector draw from the Register to find experts in the sector to include in their entrepreneurial realities

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Table Olives Course

Sensory and Technical Experience Table Olives

Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.

Sensory and Technical Experience Table Olives

Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.

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Online Courses

ONLINE INDIVIDUAL PREPARATORY COURSE FOR OLIVE OIL TASTING.

To learn how to taste an olive oil directly from your home.

An individual lesson with a tasting professional

A real experience to take the first steps in the world of the oil supply chain and oil tasters.

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Certified Tasting Days

ASPIRING OLIVE OIL TASTER

Participants are invited to recognize strengths, weaknesses, qualities and organoleptic characteristics of the various oils

Attestation issued by a Panel Head

A practical test in which everything learned during the technical course is applied in practice.

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Corso Tecnico Ufficiale

Il primo passo nel mondo dell'Assaggio

Un vero esperto dell”oro liquido” si distingue da un semplice amatore in virtù della sua formazione.

Corso Avanzato

un approfondimento del sapere sull’analisi sensoriale

Consente di consolidare e approfondire le conoscenze sull’assaggio degli oli e l'inserimento nel “Registro Internazionale Assaggiatori Professionisti”.

Corsi Online

CORSO ONLINE INDIVIDUALE PROPEDEUTICO ALL’ASSAGGIO DELL'OLIO DI OLIVA.

Per imparare ad assaggiare un olio di oliva direttamente da casa tua.

Sedute di Assaggio Certificate

Attestazione rilasciata da un Capo Panel

Sedute di assaggio certificate, tenute nei modi e nei tempi previsti dalla normativa vigente.

Corso Olive da Tavola

Esperienza Sensoriale e Tecnica Olive da Tavola

Sedute di assaggio certificate, tenute nei modi e nei tempi previsti dalla normativa vigente.