Leonidas Komvokis is a resident and business owner in Drama, East Macedonia and Thrace.
He is an agricultural and olive entrepreneur. He is an olive pruner and has participated in several professional olive pruning courses organized by the A.S.S.A.M. School (Marche). In 2016, Leonidas became a member of ONAOO, where he began his training. In January 2020, he completed his studies by obtaining the Professional Taster Qualification.
Leonidas believes that a deep understanding of the elements of olive oil quality is an effective way forward in the field of olive growing and entrepreneurship. He provides olive oil quality consulting services as well as olive tree pruning and management services on a contract basis. In recent years, the company has focused on developing a project with the planting of 20 hectares of organic olive trees and varieties exclusively indigenous to the area.
The goal is to highlight these varieties and create monovarietal oils of unique quality, showcasing the quality characteristics of the area and the POLYCONIC VASE-shaped management model that can guarantee the highest quality of olive oil. Quality is a core value that guides our commitment to the environment, consumers, and the reputation of our organization, which is represented by the ONAOO.
Agricultural Engineer, graduate of Ege University Faculty of Agriculture (Dairy Technology), currently engaged in olive cultivation and olive oil production.
I successfully completed the sensory training program at ONAOO and passed the official examination in Imperia, Italy, gaining formal qualification in olive oil sensory analysis in 2025. As olive growing and olive oil production are my profession, I wanted to further develop myself and gain deeper knowledge from one of the world’s leading institutions. My aim is to better understand olive oil, to express it correctly through sensory analysis, and to be able to communicate its true value with accuracy and confidence.
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.
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.
Patrick J. O’Brien is Travel Director for Table Six Travel, a US company launched in 2019 to organize small group gastronomic tours originally focused on regions producing olives, extra virgin olive oils, cheeses, cured meats and balsamic vinegars and related culinary specialties across Italy supporting his wife’s US company, FIORE Olive Oils. In 2025, with the sale of FIORE after 15 years to a longtime staffer, Patrick continues as a Marketing Consultant and Import Coordinator for FIORE while expanding the scope of travel with Table Six to Greece, Ireland and beyond.
Patrick received certification as a Professional Taster of ONAOO in March 2019. Having earned Irish citizenship in 2022, Patrick and his wife reside permanently in The Republic of Ireland. In June 2025 Table Six Travel received registration in Ireland, Table Six Travel, LTD,
Leonidas Komvokis is a resident and business owner in Drama, East Macedonia and Thrace.
He is an agricultural and olive entrepreneur. He is an olive pruner and has participated in several professional olive pruning courses organized by the A.S.S.A.M. School (Marche). In 2016, Leonidas became a member of ONAOO, where he began his training. In January 2020, he completed his studies by obtaining the Professional Taster Qualification.
Leonidas believes that a deep understanding of the elements of olive oil quality is an effective way forward in the field of olive growing and entrepreneurship. He provides olive oil quality consulting services as well as olive tree pruning and management services on a contract basis. In recent years, the company has focused on developing a project with the planting of 20 hectares of organic olive trees and varieties exclusively indigenous to the area.
The goal is to highlight these varieties and create monovarietal oils of unique quality, showcasing the quality characteristics of the area and the POLYCONIC VASE-shaped management model that can guarantee the highest quality of olive oil. Quality is a core value that guides our commitment to the environment, consumers, and the reputation of our organization, which is represented by the ONAOO.
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