In 2019, Diana and her husband initiated the establishment of a modest olive grove in the Marche region of Italy.

As a result of the substantial increase in production, they made the decision to sell their business in the Netherlands. Currently, the company’s exclusive focus is on the production of extra virgin olive oil in Italy under the Di Lorenzetto brand, which is renowned for its superior quality.

To further refine the quality of their oil and gain a deeper understanding of the varieties, flavors, health properties, and defects of olive oil, Diana decided to embark on a training course. She began with a tasting course in Madrid, followed by a technical course and an advanced one at O.N.A.O.O., concluding her studies in november 2024 with the qualification of Professional Taster. In 2024, she also obtained her olive oil sommelier certification at the International Culinary Institute in New York.

Since 2019, Diana has been a member of the Olive Oil Institute panel from the Netherlands. She also regularly conducts workshops and masterclasses for schools, chefs, amateur cooks, and olive oil enthusiasts in the Netherlands and Italy.

I have been a member of the Panel in the Marche Region since 2017. I am registered in the list of olive oil technicians and experts at the Ancona Chamber of Commerce, Regional Decree no. 268 dated 09/06/2015.
I attended the professional tasters’ course, lasting three years (2015/2016/2017), at Onaoo. I have participated as a taster in various olive oil events, both at an amateur level and as a jury member. I have collaborated with Onaoo as a coach for both individual and group online courses.

Being part of this association means sharing values of quality, expertise, and continuous training. It is an opportunity for professional growth and qualified exchange, allowing me to share my experience while actively contributing to the promotion of extra virgin olive oil culture.

Ece, born in Izmir, Turkey, in 1990, is a marketing entrepreneur and founder of Olizzi Olive Oils. Ece holds a degree in Industrial Engineering from Middle East Technical University and an MBA from Pepperdine University in Malibu, U.S. She began her professional career in the marketing department of Coca-Cola, where she gained valuable experience in brand management and consumer engagement.

Her passion for gastronomy and dining is rooted in the dynamic culinary scene of Istanbul, a city where she co-founded Sonradan Gurmeler, a food events group that organized activities and wrote for local newspapers and blogs.

These projects resulted in the publication of the book Yerim Seni İstanbul, which pays tribute to the rich food tradition of the Turkish capital. While residing in the United States, Ece founded Olizzi, inspired by her own Mediterranean origins and the ambition to promote high-quality Turkish olive oil on the international market. In addition to developing her brand, she further expanded her industry expertise by attending courses at O.N.A.O.O., where she qualified as a professional olive oil taster in 2024. Her interest in the sensory world also extends to honey, another food product of international significance exported from Turkey.

This product has caught her attention for its unique and beneficial properties. Ece is a firm believer in the principle that “you are what you eat,” which guides her commitment to health and the cultural significance of food. She is a natural marketing activist and superfood advocate, dedicated to promoting and sharing Turkey’s culinary treasures with the world. Her mission is to enhance the richness of Mediterranean cuisine and spread the health benefits of quality food products, focusing on innovative branding and an unwavering focus on authenticity.

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.