
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).
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.
Edoardo was born in Imperia in 1994; he graduated in Business Administration in Genoa and he furthered his studies with a full time master’s degree in “Sales and Retail Management” in the “24 Ore Business School” in Milan. Since 2020 he has been living and working in Imperia and its rear valleys. The family business of the same name is based here, which produces and trades typical Ligurian and other products. He has been started his path as an olive oil taster in 2020, since 2021 he has been registered in the National Register of Technicians and Experts. In 2023 he obtained the qualification of Professional Taster of ONAOO.
“Olive oil is not an agricultural trade, it is a product of Love and Faith”.
Born in Baassir (Lebanon), one of the oldest countries to ever produce olive oil in the world, Ibrahim Al Kaakour is continuing an over 300 year old family legacy in the cultivation of olive oil.
Graduate of Electrical and Computer Engineering from the American University of Beirut and a holder of an Executive MBA with a focus on finance from Ésa/ESCP Europe, Ibrahim did not let his daily routine sway him from becoming a professional taster and a master blender/producer of olive oil.
To give homage to both his paternal Lebanese and maternal Greek Heritage, He currently owns two brands that he developed under his company LGOO with a luxury line of exquisite blends of olive oil, honey and many other organic products in state of the art branding.
Ibrahim is also keen on helping the local communities to improve the quality of olive oil and spread not only the know-who that he acquired as an olive oil sommelier, but also the culture, the roots and the love that he shares by hosting tasting sessions and introductory seminars in the olive oil center of the family Villa in the beautiful Mediterranean town of Baassir (a syriac aramian name that translates to “The House of Juice”).
From 2017 he is Member of ONAOO where he started his educational path. On January 2020 he concluded his studies by obtaining the Qualification of Professional Taster of ONAOO.
Berk is a researcher at the World Bank with a PhD in economics.
He has been an ONAOO Professional Taster since 2022. His partner, Sarah Baird, and he have young olive trees in the South Island of New Zealand (Aotearoa) and they hope to produce extra virgin olive oil from their grove.
They live with two dogs and two sheep, love animals, and enjoy plant-based cooking.
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).
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.
Participants who pass the four selective tests receive a Certificate of Physiological Suitability for Tasting.
DiscoverThe 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".
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
DiscoverParticipants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.
Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.
DiscoverTo learn how to taste an olive oil directly from your home.
A real experience to take the first steps in the world of the oil supply chain and oil tasters.
DiscoverParticipants are invited to recognize strengths, weaknesses, qualities and organoleptic characteristics of the various oils
A practical test in which everything learned during the technical course is applied in practice.
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