{"id":9627,"date":"2025-08-11T10:36:20","date_gmt":"2025-08-11T08:36:20","guid":{"rendered":"https:\/\/onaoo.com\/?page_id=9627"},"modified":"2026-06-29T11:29:07","modified_gmt":"2026-06-29T09:29:07","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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Scopri i nostri docenti:<\/h2>\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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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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Beniamino Tripodi<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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He graduated in Agricultural Sciences from the Faculty of Agriculture in Florence. He is a licensed agronomist. He teaches Agricultural Economics in Appraisal.<\/p>\n

He works at GRUPPO PIERALISI SPA. From 1988 to 1993, he was sales manager for Tuscany. From 1994 to 2009, he was sales manager for Central and Northern Italy. From 2009 to 2011, he was sales manager in Italy.<\/p>\n

Since 2011, he has held the position of area manager for Central and Northern Italy, Croatia, Slovenia, and Montenegro.<\/p>\n

He is a speaker and lecturer at national and international conferences, seminars, and courses.<\/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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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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Francesco Visioli<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Francesco Visioli is Associate Professor of Human Nutrition at the Department of Molecular Medicine at the University of Padua and Associate Investigator at the Madrid Institute for Advanced Studies (IMDEA) \u2013 Nutrition.<\/p>\n

Professor Visioli’s research interests include the study of natural antioxidants (flavonoids, polyphenols) in relation to atherosclerotic cardiovascular disease, and omega-3 essential fatty acids.<\/p>\n

In particular, Francesco Visioli’s research group discovered and elucidated the biological and pharmacological activities of the phenolic compounds in olive oil, also conducting studies in humans.<\/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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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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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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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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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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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
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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
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\n\t\t\tconsult the registry<\/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\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\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
\n\t\t\t\t
\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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\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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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<\/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
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\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\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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<\/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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<\/i><\/span><\/div><\/div>

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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<\/i><\/span><\/div><\/div>

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

<\/div><\/div>\n\t
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<\/i><\/span><\/div><\/div>

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

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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

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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

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