Valentina, born in Verona in 1989, has been studying with ONAOO since 2020. With a degree in Food Science and Technology and ten years of experience in the industry as a quality control specialist, she has developed a strong passion for extra virgin olive oil and its unique flavours and aromas.
To deepen her knowledge and refine her tasting technique, she decided to undertake a training course.
After completing the official technical course and passing the two-year advanced course exam, she earned the qualification of professional taster from ONAOO and is now registered as an international professional taster.
Osman, who is passionate about olives and olive oil, grew up in Izmir, one of the major olive producing regions of Turkey.
He has extensive experience in blending and sensory evaluation in the tobacco business since 1996 and is currently a master blender and panel leader in a leading global tobacco company. In 2019, he decided to expand his sensory knowledge in olive oil with ONAOO’s technical course.
After two years of training, he obtained the qualification of Professional Taster of ONAOO in 2023. He provides consultancy to farmers and olive oil producers in Turkey and product experience in Switzerland.
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).
Saskia was born in the Netherlands and lives and works with her beloved family in Belgium. She studied medicine at the University of Antwerp, specializing in gynaecology and obstetrics. She is passionate about her family and her work and also has numerous sports, creative, and culinary interests.
Her love for olive oil was born while traveling. To learn all the secrets of this wonderful, healthy, and natural product, she attended training courses at the ONAOO Institute in Imperia. In 2021, Saskia earned her technical course certificate from ONAOO, and in 2024, after completing the three-year program, she earned her Professional Taster certification.
Given her medical background, she wants to raise awareness of the health benefits of good olive oil. She has a particular interest in Croatian Olive Oil and is actively expanding her network.
Saskia is an active IOC panel member of the Dutch Olive Oil Institute since 2022.
Marketing
Started technical course in 2023, and graduated in 2025 November in Imperia.
Olive oil is a passion and a profession for me and I look forward to contributing to the global olive oil community.
Valentina, born in Verona in 1989, has been studying with ONAOO since 2020. With a degree in Food Science and Technology and ten years of experience in the industry as a quality control specialist, she has developed a strong passion for extra virgin olive oil and its unique flavours and aromas.
To deepen her knowledge and refine her tasting technique, she decided to undertake a training course.
After completing the official technical course and passing the two-year advanced course exam, she earned the qualification of professional taster from ONAOO and is now registered as an international professional taster.
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