Since September 1995, date of my birth, I’ve been always in the olive mill of my family: first as incredulous and unconscious viewer, then as assigned to the snack time based on bread and olive oil.
Besides following the production, now I also manage the commercial area. I do represent the fifth generation in our family-run mill in Taggia on the edge of steeply Valle Argentina, land of Taggiasca olive.
eing always passionate about good food, in 2018 I achieved my Honours Degree in Food Science at the University of Parma.
In 2019 I’ve been started my educational path in the School of ONAOO, ended in 2022 when I became a Professional Taster certified by ONAOO.
I think that extra virgin olive oil is not just a condiment, but a vehicle of concepts that can tell stories.
OLIVE OIL CULTURE
In recent times, organizations that deal with olive oil tasting training have multiplied. It follows that more and more people graduate as tasters.
On one hand, ONAOO is pleased to have been the initiator of a phenomenon that interests because it creates an “olive culture” that is perceived as a necessity for market and consumers.
Considering our experience, we can say that follow the whole ONAOO path is a distinctive hallmark as well as be enrolled in the INTERNATIONAL REGISTER OF ONAOO PROFESSIONAL TASTERS
This entry opens the door to all the opportunity that the oil world offers to the professional taster and is a real value, not only added, but fundamental, for the definition of an effective and convincing operating profile.