Emanuel Andrietti was born in Ventimiglia (IM) on February 1, 1976, and holds a degree in law.

From an early age, he has been engaged in the family-owned olive oil enterprise, which was established by his father in 1945. He has come to recognize the necessity of acquiring a comprehensive understanding of the trade, given his role as the sole heir.

His father, who had him at an advanced age, remains his primary source of guidance and support at the age of 94. Approximately ten years ago, he made the decision to also enter the production side of the business. In collaboration with three colleagues, he acquired an existing olive press in Dolceacqua (IM), which had previously been utilized exclusively for third-party processing.

The press was entirely renovated and transformed into a new, continuously expanding agricultural enterprise that focuses on the cultivation and production of extra virgin olive oil made exclusively from Taggiasca olives.

In 2024, he successfully completed his training at the National Organization of Olive Oil Tasters (ONAOO), earning the title of “Professional Taster.”

Born in Verona in 1983, he grew up in the Mezzane Valley and considers himself a citizen of the world. In life he is a computer engineer with many years of experience in the field.

Occasional walks among the olive trees help him to relax his body and mind. In 2021 he approaches O.N.A.O. to start a new educational path.

His studies end in March 2024 with an exam that certifies him as an O.N.A.O.O. Professional Taster.

I have work with and sold EVOO to customers since 2018. The world of olive oil is growing in interest for the consumer, in which I care to help with.To keep learning and be updated in this field to share knowledge to the end consumers. For them to understand the importance of EVOO. Specially when it comes to the health aspect.

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.