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,
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.
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.
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.
CEO & Co-Founder The O Collection
I began the ONAOO tasting course initially in March 2023. After passing the first stage, I then transitioned into the two-year advanced course in October 2023, and completed the course in November 2025.
Olive oil is far more than a food – it’s a world of culture, community, science, and craftsmanship. I’m grateful to be part of this journey of discovery, deepening my understanding, and sharing that knowledge with others.
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,
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