Angela is graduated in Psychological Sciences and Techniques. She is an agronomist, landscape gardener and professor of Agricultural Sciences. Angela follows the production of the historic family olive oil grow in Castellabate (Cilento, Salerno), using sustainable agronomic practices and she believes that “Agricultural can and must integrate with natural resources of a territory, with the aim not only to safeguard the environment, but also to pursue the best quality characteristics of product contributing to generate the well-being place, the foundation of everyone’s health”.

Since 2016 she has been a Member of ONAOO and she started her educational path. In 2020 she concludes her studies by obtaining the Qualification of Professional Taster of ONAOO.

Alex, a native food enthusiast and skilled chef from Kaohsiung, Taiwan, runs a restaurant called Alessandro Mediterranean, which offers a wide array of delectable Mediterranean dishes.

Driven by his passion for European cuisine, Alex has also established a European gourmet food store.

This store specializes in various European food products and tableware, with a particular emphasis on Italian cuisine. It aims to bring authentic European flavors to its customers by providing high-quality ingredients, handcrafted products, and elegant silverware, creating a unique dining experience.

Alex honed his skills in this area as a professional olive oil taster by completing his training in ONAOO in 2018. He also serves as a trainer for the Specialty Coffee Association.

With these skills, he ensures that customers receive the finest products and services. To help customers understand European culinary culture better, Alex’s store regularly hosts cooking and coffee classes and wine-tasting events.

These activities allow customers to learn how to create authentic European dishes hands-on and bring the Italian lifestyle to their homes.

Born in Imperia in 1994 and resident in Chiusavecchia (IM), a small village where the family business is located.

He pursues the Diploma at Business Linguistic High School in 2014. He is firmly determined to carry on the family tradition in the field of olive oil production, focusing on the control of the different production phases (cultivation, harvesting, crushing and selection of olives for the very start to the various packaging processes).

Since 2016 he has been included in the “Elenco Nazionale Tecnici ed Esperti degli oli di olive vergini ed extravergini” with DD 606/16 of Liguria Region.

In 2017 he participates in the International Course of Olive Oil Cultivation, Olive Oil Extraction and Sensory Analysis of olive oils organized by Accademia Nazionale Dell’olivo e Dell’Olio and by ONAOO. In 2018 he finished the three-year course and obtained the Qualification of ONAOO Professional Taster.

Sandro Marques is a lecturer on Food Studies and author of several books, including “The Guide to Brazilian Olive Oil”, in its third edition.

As an olive oil taster and writer, Sandro helps olive oil producers develop their storytelling and brand narrative.

He worked as an apprentice at several starred restaurants in Brazil and since 2010 has been a judge at the most important Brazilian food and culinary awards. In 2018 his book “Desserts for Princesses” was chosen by the Brazilian Federal Education Bureau to be distributed nationwide because of its educational content.

He also wrote “What do the astronauts eat?”, a children’s book celebrating the 50th anniversary of the Apollo Mission. Sandro Marques is an international speaker and a judge at several olive oil competitions. In 2016 he became Member of ONAOO where he also started his educational path.

In 2020 he concluded his studies by obtaining the Qualification of ONAOO Professional Taster.