I began my journey with O.N.A.O.O. in 2022 as an enthusiast, driven by a desire to better understand olive oil. I attended the Official Technical Course without specific goals, but with great curiosity and a strong willingness to learn. I chose O.N.A.O.O. for its excellent reputation, international scope, and focus on professional training.
In April 2025, after completing the two-year Advanced Course, I became a certified Professional Olive Oil Taster. The program provided me with a clear method to taste and confidently identify both the positive attributes and defects of olive oil. Moreover, I consider knowledge and experience crucial in evaluating and selecting the right oil, and in being able to explain it effectively to others.
I also greatly value the international community that has formed — being able to learn from and interact with producers, importers, chefs, tasters, educators, and enthusiasts from around the world. This experience has motivated me to share more, organize tastings, and invite others to discover the richness of olive oil.
Currently, I am the founder of OLIIV, a company specializing in the import, sale, and promotion of high-quality extra virgin olive oil in Estonia. My goal is to spread knowledge and appreciation of quality olive oil, creating opportunities for discovery and sharing through tastings and cultural events.
This commitment stems from a passion cultivated over time: in the early 2000s, while studying Italian language and culture at the University for Foreigners of Perugia, I had the fortune to taste freshly pressed olive oil during the harvest in Umbria — a powerful and unforgettable experience.
Upon returning to Estonia, I began working in the food distribution sector, promoting Italian products for restaurants and major distributors. In 2008, I co-organized the first olive oil tasting event in Estonia, where I discovered the role of the professional taster — an idea that has since accompanied me throughout my journey.
Over the years, I have attended fairs such as Cibus, TuttoFood, Olio Capitale, and Sol&Agrifood. I have met producers in Italy and Spain, broadening my knowledge and deepening my respect for the dedication and passion involved in producing high-quality olive oils.
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”.
Nicola Lotito, born in 1960, Lives in Andria (BT). Nicola has been employed by Azienda Pellegrino S.r.l. since 1990, where he currently serves as Technical Manager in the production sector.
In addition to his managerial duties, Nicola oversees bottling operations with a small team of collaborators. In 1991, he attended the extra virgin olive oil tasting course organized by ONAOO, and in 1992, he obtained the diploma of professional taster with mention of merit. Since 2015, he has been included in the Apulia Region’s Master Oilman Register.
Since 1992, Nicola has attended refresher courses for oil tasters. He participates in numerous trade fairs and workshops and also organizes farm incoming for national and foreign delegations and for schools of different orders. Nicola is a member of the national project “BIMBOIL,” for which he coordinates and facilitates tasting classes for elementary schools.
Michelle, born in 1997, graduated in Business Administration in the University of Studies in Torino. In 2020 passed the selective trials at the end of the Official Technical Course for Olive Oil Tasters obtaining the Certificate of Physiological Suitability for Tasting. In 2022, after passing the advanced course’s exam, she became a Professional Taster of ONAOO. Currently she has been working in the family olive oil mill, F.lli Ruata S.p.a., in Baldissero d’Alba (Cuneo, Piedmont).
Through my company Oliiv, I import, introduce, and sell high-quality extra virgin olive oil in Estonia, primarily through an online store and curated experiences. The website and e-shop provide the opportunity to learn more about each product and make informed purchases.
My activities include guided tastings, culinary pairings, and cultural events — from intimate gatherings at home to market events and musical evenings with olive-oil-based cocktails. The goal is always to spark curiosity and offer enjoyable and educational experiences centered on olive oil.
In a country where butter dominates the cuisine, there is great potential to show how olive oil can be part of a healthy, joyful Mediterranean lifestyle. For this reason, collaboration with chefs and cooking schools is becoming an important part of my work.
Looking ahead, I am particularly interested in engaging with the international olive oil community. Participating in global competitions — both as a taster and as a judge — is one of my aspirations. It is a valuable way to continue learning, contribute to quality standards, and bring new ideas and energy to the Estonian market.
We venture into the culinary world not just for taste, but also for culture. It means experiencing a moment of insight, a flash of memory, or understanding a tradition, a civilization. — Umberto Eco
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