When the first time I came across an olive oil store was in Vancouver (Canada), a branch store from Veronica Foods, I instantly fell in love with the exquisite olive oil that I tasted in store. Knowing that olive oil wasn’t produced in my home country, Taiwan, I decided to bring it back and share with people as many as possible. My initial suspicions were proven true after I opened my own store front; customers couldn’t tell the difference between extra virgin, virgin, or lampante. So I set out a mission to not only inform my customers why olive oil is an essential part of a person’s diet, but also how to distinguish between the different qualities and levels. After four years of learning and experiences, I am still constantly educating myself in hopes that I can keep sharing all the different wonderful aspects of olive oil with my customers. From 2018 I am Member of ONAOO and I started my educational path. On January 2020 I concluded my studies by obtaining the Qualification of Professional Tasters of ONAOO (National Organization of Olive Oil Tasters).
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.