Online Course

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

Official Technical Course

23 Mar / 
27 Mar
Imperia
Have a good nose and be a foodie are not sufficient features to become a prof...

Table Olives Course

16 Feb / 
18 Feb
Andria
The ONAOO "Table Olives" course provides a comprehensive introduction to this...
Milos Di Iasio
( Italy )

PROFILO:

I am currently involved in projects dedicated to promoting extra virgin olive oil in the regions that represent my roots, Alto Garda and Gargano. I collaborate with local organizations, hospitality facilities, and tourism operators to introduce Italian and international visitors to the olive oil excellence of these two unique areas through guided tastings, sensory experiences, and visits to olive groves.

At the same time, I support initiatives related to the world of sailing, both on Lake Garda and in the Gargano, helping to enhance the connection between sport, nature, and gastronomic culture. The goal is to create experiences that combine territory, tradition, and quality, offering tourists and enthusiasts an authentic and engaging way to discover extra virgin olive oil and the stories behind it.

Nazione:

Italy

Città:

Arco

Webpage:

onaoo.com

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

Simona Corsini

Professional Taster of O.N.A.O.O. since 2022.

Dino Calzia

Dino has been a Member of the Organization since 1989 and he is a Professional Taster since 1991. Dino is also a Member of the ONAOO Tasting Committee (Panel).

Elia Pellegrino

Elia Pellegrino was born in Bari on February 17, 1968, and currently resides in Andria (BT).

He is married with two children and holds a degree in Certified Accountant Programmer. He has been an ONAOO professional taster since 1997. Since 1991, Elia has served as the sole director of Azienda Olearia PELLEGRINO1890 S.r.l. (www.oliopellegrino.it). He is an agricultural entrepreneur operating a one-man business.

In 2022, he assumed the role of president of AIFO (www.associazionefrantoiani.it), succeeding in 2012 when he was elected vice president. Since 2018, he has served as vice president of OP Aproli Bari scarl (www.aproli.it) and board member of Filiera Olivicola Olearia Italiana FOOI. He has been a board member of Consorzio Olio IGP Puglia since 2021.

EUI RYANG LEE

Since 2020, I have been dedicated to promoting and distributing Italian extra virgin olive oil in the Korean market.
I started a direct import business, carefully selecting high-quality artisanal producers with the goal of introducing Korean consumers to the excellence of Italian EVOO.

Currently, I supply my products to department stores and fine dining restaurants, and I collaborate with renowned chefs to highlight the use of EVOO in cuisine.

My work combines passion, expertise, and a strong commitment to spreading the culture of quality olive oil.
The training courses I completed with ONAOO have been a fundamental turning point in my professional journey.

The knowledge and accurate information I gained during these courses have greatly supported my current activities, helping me communicate the value of extra virgin olive oil with greater awareness and expertise.
This training continues to be an important resource that enriches my daily work and strengthens my commitment to promoting the culture of quality olive oil.

Agricultural entrepreneur and naval engineer.

I joined the ONAOO family in March 2023, when I attended the official technical course, and then continued with the advanced course, which concluded in November 2025.

In the future, I would like to strengthen my connection with the ONAOO family in order to share and promote the culture and tradition of extra virgin olive oil around the world.

International Register

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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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