{"id":9627,"date":"2025-08-11T10:36:20","date_gmt":"2025-08-11T08:36:20","guid":{"rendered":"https:\/\/onaoo.com\/?page_id=9627"},"modified":"2026-07-17T11:20:16","modified_gmt":"2026-07-17T09:20:16","slug":"new2025","status":"publish","type":"page","link":"https:\/\/onaoo.com\/en\/","title":{"rendered":"Home"},"content":{"rendered":"\t\t
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\"ONAOO
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Official Technical Course<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The official technical course does not only include theoretical and practical classes, but also selective trials which are necessary to obtain the Certificate of Physiological Eligibility for Tasting. The Certificate is a compulsory requirement for the enrollment in the National List of Technicians and Experts, managed by the M.A.S.A.F. (Ministry of Agriculture, Food Sovereignty and Forestry).<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"Copia
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Advanced Course<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The advanced course allows participants to strengthen and deepen their knowledge of olive oil tasting and obtain the qualification of O.N.A.O.O. Professional Taster.
The course is taught by highly qualified instructors\u2014renowned professionals in the olive oil sector who dedicate their lives to analyzing, understanding, developing, and sharing knowledge about olive oil.
Passing the final exam grants the title of O.N.A.O.O. PROFESSIONAL TASTER and inclusion in the International Register of Professional Tasters.<\/p>\n

For information on Advanced Courses and available installment payment plans, write to info@onaoo.it<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"COTMaggio2025_deandreis2\"
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Table Olives Course<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Not all olives are the same: knowing how to distinguish them is a profession.
The quality of table olives, their key characteristics, and the ability to identify their processing methods is not an art, but a skill.
Like any skill, it can be acquired through a proper training program designed by O.N.A.O.O., the historic National Organization of Olive Oil Tasters, and developed in collaboration with top industry professionals.
The course follows the protocol established by the International Olive Council, the global authority on olive oil and table olives.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"ONAOO
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Online Course<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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O.N.A.O.O. ONLINE COURSES The online courses are not just a course, but a real experience to take your first steps into the world of the olive oil supply chain and oil tasters, with the support of the expert taster.<\/p>\n

You can attend O.N.A.O.O. online courses from the comfort of your own home and they are a total immersion in the magical world of olive oil.<\/p>\n

The course lasts about an hour and a half, during which you learn the basic techniques for tasting olive oil, which are essential for getting to know it better, learning how to taste it and distinguishing the characteristics, qualities, and defects of different products.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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O.N.A.O.O is the oldest Olive Oil Tasting School in the world.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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O.N.A.O.O. is not just about training but, always from a neutral position and guided by scientific rigor, it also serves as a place to exchange experiences, have debates, and defend the quality of olive oils.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Discover our trainers - Olive Oil:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Marcello Scoccia<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Since 1986, he has been Head of Blending and Sensory Analysis at leading global olive oil companies. Professional Taster, Vice President and Panel Leader of the O.N.A.O.O. \u2013 Imperia Chamber of Commerce.<\/p>\n

Lecturer in professional technical courses and university master’s degrees in sensory analysis.<\/p>\n

Speaker at international conferences on olive oil and its sensory analysis. Author of publications, articles, and books on olive oil and tasting.<\/p>\n

Expert in international olive oil markets.<\/p>\n<\/span><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Carlotta Pasetto<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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She holds a PhD in Sociology from the University of Trento. She teaches professional technical courses for aspiring olive oil tasters on sensory analysis and tasting for the ONAO.<\/p>\n

Sensory Project Manager (Law No. 4 of January 14, 2013), responsible for planning and coordinating activities related to sensory evaluations, training, and scientific dissemination in the sensory field.<\/p>\n

She has obtained the qualification to act as Panel Leader. She has spoken at international conferences on sensory analysis and authored articles on olive oil and tasting. She is a consultant for olive oil companies.<\/p>\n<\/span><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Alessandra Bendini<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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She holds a degree in Chemistry and Pharmaceutical Technologies and a PhD in Food Biotechnology.<\/p>\n

Since 2006, she has held a research position in the AGR\/15 competitive sector and carries out research in the Instrumental and Sensory Analysis of Food group at the Department of Agricultural and Food Sciences and Technologies (DISTAL) of the University of Bologna.<\/p>\n

She teaches Food Analysis and Food Chemistry in the Food Technology Degree Program at the University of Bologna.<\/p>\n

She has authored over 150 scientific articles published in journals with an impact factor (Scopus h-index: 37).<\/p>\n

Co-coordinator of the European H2020 OLEUM project “Advanced solutions for assuring authenticity and quality of olive oil at global scale” (2016-2020).<\/p>\n

Since 2005, she has been registered as an expert taster of virgin olive oils (Emilia-Romagna) and currently serves as deputy panel leader in the DISTAL professional committee, recognized by the MIPAAF.<\/p>\n

Sensory Project Manager since 2014, a professional qualification certified by the Italian Society of Sensory Sciences (SISS).<\/p>\n<\/span><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Salvatore Falco<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Salvatore Falco graduated in Food Science and Technology from the University of Naples Federico II in 2000. Since 2001, he has been working at Olio Dante S.p.A., where he currently serves as Laboratory Manager and is responsible for bulk olive oil production processes, with specialised expertise in filtration, blending and refining.<\/p>\n

He is an Expert Virgin Olive Oil Taster and Panel Leader, with extensive experience in sensory evaluation, quality control and the management of olive oil production processes. His professional activity combines scientific expertise with practical knowledge gained through many years of experience in the olive oil industry.<\/p>\n

Throughout his career, he has participated in several research projects carried out by the Research & Development Division of Olio Dante, contributing to studies on the valorisation of olive oil industry by-products, the characterisation of natural antioxidants in olive oil, the assessment of product quality stability and health-related properties, and the objective evaluation of flavours and off-flavours in virgin olive oils through advanced instrumental analytical techniques.<\/p>\n

His work is focused on the innovation of production processes, the optimisation of olive oil quality, and the application of advanced analytical methodologies to monitor and improve the sensory and quality characteristics of olive oils.<\/p>\n<\/span><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tullia Gallina Toschi<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tullia Gallina Toschi has been Full Professor of Food Science and Technology at the Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum \u2013 University of Bologna, since 2016. She graduated with honours in Pharmaceutical Chemistry and Technology and earned a PhD in Food Biotechnology from the Universities of Bologna and Perugia. In 2025, she also obtained the Italian National Scientific Qualification as Full Professor in Food Chemistry.<\/p>\n

During her doctoral studies, she was a Visiting Research Fellow at the Hannah Research Institute (Scotland), where she specialised in lipid chemistry and the study of extra virgin olive oil composition using advanced analytical techniques.<\/p>\n

At the University of Bologna, she teaches Food Chemistry and Analysis, Food Technology, and Instrumental and Sensory Food Analysis. She coordinates the LACASS \u2013 Laboratory of Chemistry, Instrumental and Sensory Analysis of Food, and is an expert olive oil taster and certified Panel Leader, recognised by the International Olive Council (IOC). She is also the founder and coordinator of the DISTAL Sensory Panel, officially recognised by the Italian Ministry of Agriculture, Food Sovereignty and Forestry (MASAF), and since 2004 has directed and taught numerous official training courses for olive oil tasters.<\/p>\n

Her research focuses on the quality, authenticity and characterisation of olive oils, sensory analysis and advanced analytical methodologies. She has coordinated several major European and national research projects, including Horizon 2020 OLEUM, contributing to the development of analytical methods that were subsequently incorporated into the official standards of the International Olive Council.<\/p>\n

Since 2015, she has served as an expert in olive oil chemistry and sensory evaluation for the Italian Ministry of Agriculture (MASAF), the European Commission (DG AGRI), and the International Olive Council. Within the IOC, she has coordinated working groups on volatile compounds and reference materials and contributes to UNI and ISO standardisation activities related to oils, fats and sensory analysis.<\/p>\n

Throughout her career, she has held numerous institutional positions at the University of Bologna and is a member of several prestigious national and international academies and scientific societies, including the Accademia dei Georgofili, the Italian National Academy of Olive and Olive Oil, and the Italian National Academy of Agriculture.<\/p>\n

In 2024, she received the Ettore Franca National Award from the Olea Association for her research on edible fats, particularly olive oil, and for promoting its sensory and nutritional value. In 2025, she ranked first worldwide in the ScholarGPS Highly Ranked Scholars™ ranking in the field of Olive Oil. She is the author of more than 240 scientific publications and has an h-index of 49 (Scopus).<\/p>\n<\/span><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Riccardo Gucci<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Riccardo Gucci is Full Professor of Tree Crops at the Department of Agricultural, Food, and Agro-Environmental Sciences at the University of Pisa, where he teaches “General Arboriculture” and “Olive Growing and Viticulture.”<\/p>\n

His research in olive growing focuses on both olive physiology and olive cultivation techniques. He is an Associate Editor of the journals “Irrigation Science” and “Frontiers in Plant Science (Horticulture).”<\/p>\n

In 2006, he was awarded the “Antico Fattore” scientific prize for olive growing by the Accademia dei Georgofili. He co-organized the OLIVETRENDS symposium as part of the 2010 International Horticultural Congress in Lisbon, and the 4th National Conference on Olive and Olive Oil of the S.O.I. in Pisa in October 2017.<\/p>\n

He is the author of over 75 scientific articles in international refereed journals and, together with Dr. C. Cantini, of the book “Potatura e forme di coltura dell’olivo” (Potting and Training of the Olive Tree), published by Edagricole. He has been President of the National Academy of Olive and Olive Oil since 2014 and a Full Member of the Accademia dei Georgofili since 2015.<\/p>\n<\/span><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Alessandro Leone<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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He is an Associate Professor of Agricultural Mechanics (SSD AGR09) at the Department of Agricultural, Food, and Environmental Sciences (SAFE) at the University of Foggia.<\/p>\n

He teaches courses in “Agricultural Engineering,” “Machinery and Plants for the Agri-Food Industry,” “Plants and Equipment for the Catering Industry,” and “Safety on Machinery and in the Workplace.”<\/p>\n

He conducts multidisciplinary research, collaborating with national and international research institutes and companies for: (a) optimization of machinery for the food and olive oil industries in particular, and for the recovery of by-products and wastewater; (b) evaluation of machine\/product\/process interactions, with particular attention to the quality and physical-mechanical properties of products and by-products in the fruit and vegetable sector; (c) development of elevating work platforms for pruning and facilitated harvesting of tall trees; (d) development of olive harvesting shakers and analysis of vibration transmission; (e) precision agriculture machinery; (f) safety assessment of agricultural machinery pursuant to Directive 2006\/42\/EC and workplace safety pursuant to Legislative Decree No. 81 of April 9, 2008.<\/p>\n

In the olive oil extraction sector, he has developed, studied, and optimized: 2F, 3F, and 2.5F water-saving decanters, destoning machines, crushing machines, malaxing machines, and heat exchangers. He has conducted studies on the use of microwave, ultrasound, and pulsed electric field technologies in the olive oil extraction cycle, examining quantitative and qualitative aspects in depth.<\/p>\n

He is the author of over 100 scientific publications in national and international journals and conferences.<\/p>\n<\/span><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Lorenzo Lunetti<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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He has worked at MONINI Spa since 2000 as Laboratory Quality Control Manager and RD Manager, where he also managed the blending department (2011).<\/p>\n

In 2002, he designed and collaborated in the development of an internal software for the traceability of raw materials associated with sensory profiles. He subsequently conducted an internal study on the preservation of different extra virgin olive oils according to different types of packaging.<\/p>\n

In 2007, he developed an automated analytical method for the cleaning of vegetable oil samples for multi-residue analysis (internal method).<\/p>\n

In 2010, he joined the Italian Government’s Technical Commission for Oils and Fats as the youngest member.<\/p>\n

In 2012, he was a speaker at a workshop on “Hyphenated Chromatographic Techniques in Food Quality and Contamination Control” at the University of Udine.<\/p>\n

Since 2013, he has been a member of Federolio-Assitol as a chemist specializing in olive oils. He later became coordinator of the Federolio-Assitol Chemists Group (2016).<\/p>\n

He coordinated the scientific committee for the organization of a national workshop in Turin in 2017 and 2018 entitled “Control Methods, Method Control. From Technique to Standard: Oils as a Model System.”<\/p>\n<\/span><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Franco Macchiavello<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Graduated from the Faculty of Agriculture at the University of Milan, he is an agronomist and former employee of the Ministry of Agricultural, Food and Forestry Policies, where he served as Director of the North West Regional Office of the ICQRF (Piedmont, Liguria, and Val d’Aosta).<\/p>\n

Member of the ministerial working groups on “Food Product Labeling” (Ministerial Decree 726 of June 22, 2004) and “Oils and Fats” (District Decree 478 of April 1, 2011).<\/p>\n

Instructor for O.N.A.O.O. Courses, Instructor for O.N.A.V. Courses \u2013 National Organization of Wine Tasters, Member of the Oil Sensory Analysis Panel of the Genoa Chamber of Commerce.<\/p>\n<\/span><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Antonio Morabito<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Antonio Morabito is an Agronomist and an official of the Italian Ministry of Agriculture, Food Sovereignty and Forestry (MASAF), with more than thirty years of experience in the field of quality assurance, protection and official control of agri-food products. Since 2019, he has served as Head of the Perugia Area Office of the ICQRF Tuscany\u2013Umbria Inspectorate (Central Inspectorate for Quality Protection and Fraud Repression of Agri-food Products), where he coordinates inspection activities and supports the regional management.<\/p>\n

He graduated in Agricultural Sciences from the University of Perugia and is a licensed Agronomist. Throughout his career, he has developed extensive expertise in the implementation of agri-food legislation, with particular specialisation in the olive oil and edible fats sector.<\/p>\n

Since 2011, he has been a member of the ICQRF Technical Group on Oils and Fats, now the Olive Oil Sector Focus Group, contributing to the development of technical and regulatory guidance for the Italian olive oil sector. Since 1996, he has also served on the Official Committee for the Sensory Evaluation of Virgin Olive Oils established by the Ministry, and in 2021 he obtained the qualification of Panel Leader for the sensory evaluation of olive oils.<\/p>\n

Throughout his career, he has held numerous institutional positions within MASAF and ICQRF, participating in national working groups dedicated to food quality, official controls and fraud prevention, while also delivering training programmes for ministry staff and professionals in the agri-food sector.<\/p>\n

Alongside his institutional responsibilities, he has been actively involved for many years as a lecturer and speaker in specialised training courses on agri-food legislation, official controls and the sensory evaluation of olive oils, contributing to the education of technicians and professionals in the olive oil sector. His expertise encompasses food law, sensory analysis, and the protection of the quality and authenticity of agri-food products.<\/p>\n<\/span><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Discover our trainers - Table Olives<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Roberto De Andreis<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Roberto De Andreis holds a diploma in Industrial Chemistry and is one of Italy’s leading experts in the sensory analysis of table olives and olive oils, with more than forty years of experience in training, research and sensory evaluation.<\/p>\n

A professional O.N.A.O.O. olive oil taster since 1984, he served as O.N.A.O.O. Panel Leader from 1995 to 2000. Since 2021, he has been Panel Leader of LABCAM, the Chemical and Commodity Laboratory of the Chambers of Commerce of the Ligurian Riviera (Imperia, La Spezia and Savona), and also serves as IOC Panel Leader for the sensory analysis of table olives.<\/p>\n

He is an instructor in sensory analysis for the International Olive Council (IOC) and is a member of international working groups responsible for the development and revision of the IOC’s official sensory evaluation methods. He contributed to the development of IOC\/T.20\/Doc. No. 22 and is a member of the IOC Working Group on Table Olives (WGOT), responsible for the development of IOC\/OT\/MO\/Doc. No. 1.<\/p>\n

Throughout his career, he has made a significant contribution to the advancement of sensory science through both research and educational activities. He is the author of several scientific publications in the Rivista Italiana delle Sostanze Grasse (Italian Journal of Fats and Oils) and of the books Table Olive Tasting (Olio Officina, 2019) and History of the Taggiasca Olive (Olio Officina, 2022).<\/p>\n

Alongside his technical and scientific work, he has devoted many years to teaching and professional training, contributing to the education of olive oil tasters and industry professionals at both national and international level, with particular expertise in the sensory evaluation of table olives and olive oils.<\/p>\n<\/span><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Andrea Giomo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Andrea Giomo, PhD in Food Biotechnology, is an internationally recognized expert in sensory analysis, food quality and safety, and technological innovation applied to the agri-food sector. For nearly thirty years, he has collaborated with the International Olive Council (IOC) as an expert in the sensory evaluation of virgin olive oils and table olives, and has served as a member of the European Commission’s DG Agriculture and Rural Development expert group. He combines research, strategic consultancy, and advanced training with extensive experience in quality systems, certification, and Artificial Intelligence applied to the agri-food industry. <\/p>\n<\/span><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Sonda Laroussi Mezghani<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dr. Sonda Laroussi Mezghani is an Industrial Biological Engineer and holds a PhD in Biological Engineering, Chemical Analysis and Chemometrics from the University of Sfax (Tunisia) and Aix-Marseille University (France).<\/p>\n

She is an international expert in the sensory analysis of virgin olive oils and table olives, with nearly twenty years of experience in sensory evaluation, panel management, research and professional training. Throughout her career, she has promoted excellence in sensory analysis and supported the implementation of international quality standards within the olive sector.<\/p>\n

Her professional path has been closely linked to the International Olive Council (IOC). She completed the IOC Advanced Training Course in the Sensory Evaluation of Virgin Olive Oil in 2006, obtained the official qualification as an olive oil taster in Italy in 2011, and completed the III International Course for Panel Leaders on the Sensory Analysis of Table Olives at the IOC headquarters in Madrid in 2015.<\/p>\n

Since 2014, Dr. Laroussi has led the first private IOC-recognized sensory panel in Tunisia. She is the Founder and Managing Partner of Olea Conseils, an independent centre specialising in sensory analysis, laboratory development, consultancy and professional training for the olive oil sector, supporting laboratories and institutions in implementing IOC methods and ISO\/IEC 17025 requirements.<\/p>\n

She currently serves as an Instructor at O.N.A.O.O. (Organizzazione Nazionale Assaggiatori Olio di Oliva), where she teaches courses on the sensory analysis of table olives as part of the organisation’s international training programme.<\/p>\n

An internationally recognised olive oil judge, she has served on the jury of numerous prestigious competitions, including the IOC Mario Solinas Quality Award, and is the author and co-author of several scientific publications on olive oil quality, sensory science and chemometrics.<\/p>\n

In addition to her scientific and educational activities, she is Co-founder and General Director of FUDS (Farmers Union for Development and Sustainability), an organisation dedicated to promoting premium Tunisian extra virgin olive oils on international markets through quality, traceability and sustainability.<\/p>\n<\/span><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The Oldest Olive Oil Tasting School in the World<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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On-the-job training for over 40 years.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u201cAn advanced and high-quality educational approach that covers every stage of the olive oil production process\u201d<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Table Olives Course<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Andria<\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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16 Feb \/ <\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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18 Feb <\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The ONAOO \"Table Olives\" course provides a comprehensive introduction to this traditional product.<\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Official Technical Course<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Imperia<\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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23 Mar \/ <\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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27 Mar <\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Have a good nose and be a foodie are not sufficient features to become a professional taster of o...<\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Online Course<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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online<\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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A real experience to take your first steps in the world of the oil supply chain and oil tasters. ...<\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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LA PI\u00d9 ANTICA SCUOLA DI ASSAGGIO DELL\u2019OLIO DI OLIVA AL MONDO<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Formazione sul campo da oltre 40 anni.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u201cUna didattica formativa avanzata e qualificata che affronta ogni fase della filiera di produzione degli Oli di Oliva\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Table Olives Course<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Andria<\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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16 Feb \/ <\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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18 Feb <\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The ONAOO \"Table Olives\" course provides a comprehensive introduction to this traditional product.<\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Official Technical Course<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Have a good nose and be a foodie are not sufficient features to become a professional taster of o...<\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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A real experience to take your first steps in the world of the oil supply chain and oil tasters. ...<\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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International Register<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Students<\/div>\t\t\t
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Teaching hours<\/div>\t\t\t
\n\t\t\t\t<\/span>\n\t\t\t\t0<\/span>\n\t\t\t\tk+<\/span>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Years of experience<\/div>\t\t\t
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Registration in the register is an authentic value, not only added, but fundamental, for the definition of an effective and convincing business profile\n\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This membership opens the door to all the possibilities that the world of oil offers to the tasting professional.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Discover the O.N.A.O.O. world through those who are already part of it!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t<\/i>\t\t\t\t\tPlay<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t<\/i>\t\t\t\t\tPlay<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t<\/i>\t\t\t\t\tPlay<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"pngfind.com-youtube-png-182\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Organizzazione Nazionale Assaggiatori Olio di Oliva<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Una posizione super partes ispirata al rigore scientifico, un luogo di scambio, di esperienze, di dibattiti e di difesa della qualit\u00e0 degli oli d\u2019oliva.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t<\/i><\/span>scopri<\/span>\t\t<\/div>\n\t\t
\n\t\t\t<\/i><\/span>scopri<\/span>\t\t<\/div>\n\t<\/a>\n<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Registro Internazionale<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Un autentico valore, non solo aggiunto, ma fondante, per la definizione di un profilo d\u2019esercizio efficace e convincente.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Scuola sull' Assaggio dell'Olio di Oliva<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Un interscambio costante di energie creative che hanno permesso una continua crescita negli anni.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\tscopri i corsi<\/span>\t\t<\/div>\n\t\t
\n\t\t\tscopri i corsi<\/span>\t\t<\/div>\n\t<\/a>\n<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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<\/i><\/span><\/div><\/div>

Official Technical Course<\/h2>

The first step into the world of Tasting<\/h3>

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. <\/p><\/div><\/div>\n\t\t

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The course is open to everyone, even to those without any experience in the oil sector.<\/h3>

Participants who pass the four selective tests receive a Certificate of Physiological Suitability for Tasting. <\/p>Discover<\/span><\/a>\n\n<\/div><\/div>\n\t\t

<\/div><\/div>\n<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Advanced Course<\/h2>

an in-depth knowledge of sensory analysis<\/h3>

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\". <\/p><\/div><\/div>\n\t\t

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The ONAOO advanced course, aimed at inclusion in the International Register of Professional Tasters<\/h3>

Qualified national and international organizations and companies in the sector draw from the Register to find experts in the sector to include in their entrepreneurial realities<\/p>Discover<\/span><\/a>\n\n<\/div><\/div>\n\t\t

<\/div><\/div>\n<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Table Olives Course<\/h2>

Sensory and Technical Experience Table Olives<\/h3>

Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.<\/p><\/div><\/div>\n\t\t

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Sensory and Technical Experience Table Olives<\/h3>

Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.<\/p>Discover<\/span><\/a>\n\n<\/div><\/div>\n\t\t

<\/div><\/div>\n<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Online Courses<\/h2>

ONLINE INDIVIDUAL PREPARATORY COURSE FOR OLIVE OIL TASTING.<\/h3>

To learn how to taste an olive oil directly from your home.<\/p><\/div><\/div>\n\t\t

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An individual lesson with a tasting professional<\/h3>

A real experience to take the first steps in the world of the oil supply chain and oil tasters.<\/p>Discover<\/span><\/a>\n\n<\/div><\/div>\n\t\t

<\/div><\/div>\n<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Certified Tasting Days<\/h2>

ASPIRING OLIVE OIL TASTER<\/h3>

Participants are invited to recognize strengths, weaknesses, qualities and organoleptic characteristics of the various oils<\/p><\/div><\/div>\n\t\t

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Attestation issued by a Panel Head<\/h3>

A practical test in which everything learned during the technical course is applied in practice.<\/p>Discover<\/span><\/a>\n\n<\/div><\/div>\n\t\t

<\/div><\/div>\n<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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