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.

Giuseppe was born in a small town in the province of Foggia, San Giovanni Rotondo.

For work reasons he moved to Campania, where he still lives today.

Strongly tied to the memories of his beloved Puglia, Giuseppe decides to open a farm to be able to carry on the family business to which his father has dedicated himself for more than 50 years; in the middle of the Tavoliere delle Puglie, every year 2,400 olive trees are finely selected in order to offer the best extra virgin olive oil.

In order to enrich his knowledge, Giuseppe decides to start his training course in the ONAOO School in 2018 and ended in 2021: after passing the exams of the Advanced Course, Giuseppe obtains the qualification of ONAOO Professional Taster.

In addition to the training activities, Giuseppe participated in the ONAOO Meeting in 2020 and other online tasting activities also organized by the School.

Catherine Fogel has been engaged in the field of gastronomy since 2002. In the same year, she met ONAOO and became a taster.

She subsequently completed a course for panel leaders organized by ONAOO in 2005, attaining the qualification of panel leader. In 2018, having completed an advanced educational course, she obtained the ONAOO Professional Taster qualification. In 2008, Catherine founded “Olivoteque” to present quality olive oils to consumers (www.Olivoteque.com).

She also provides consulting services to several companies in Europe, assisting with the administration and sourcing of high-quality products. Since 2004, Catherine has been a judge in several gastronomic competitions, including the World Cheese Awards, which she has been involved with since 2008. She is also a member of the Guild of International Cheesemongers.

In 2011, she was appointed Ambassador for the Scandinavian countries. In 2021, she was appointed Chevalier de L’Ordre du Merite Agricole by the French Ministry of Agriculture and Food. She frequently collaborates with numerous renowned European chefs.

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.