He graduated in Chemistry at the University of Palermo. He immediately started his work experience in the food analysis sector. Since 2014 he has been working in the oil sector because he is the Responsible for the Laboratory of the “Manfredi Barbera & Figli SPA” company. Since 2016 he has been attending his studies in ONAOO to complete his analytical culture with the olive oil tasting. Therefore in January 2020 he thus obtained the Qualification of Professional Taster. Olive oil chemist and taster by profession, and above by passion.
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.