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.

I completed my training in O.N.A.O.O. in 2018. Through my work as purchasing director of Mediterranean products, I was also responsible for the olive oil category. Being Dutch, I knew very little about it and luckily I found the training in Imperia and I can safely say it changed my life.

After 12 years I quit my job as purchasing director and continued in the world of olive oil. By now I had also done the Sommelier training in New York as well as the Master Miller training in Jaen, Enough baggage to ask the Ministry to nominate me as a panel leader at the European Union.

In between, I wrote the book “Olive Oil” and this has been translated into English, French and German and still my book brings olive oil lovers the idea to follow in my footsteps and we will meet again in Imperia. O.N.A.O.O. is one big family! Meanwhile, I founded the Olive Oil Institute and the Netherlands has an IOC certified panel consisting of 15 panel members, most of them trained by O.N.A.O.O.

In addition to a panel, the Olive Oil Institute has an electronic nose so that tests can be done not only subjectively but also objectively.

Several universities are also looking for such a method and we expect that this combination will improve quality overall. However, the panel will always exist because how good is good or how bad is bad, that remains a human judgment.

Daniel Santini is an oil enthusiast, was born and raised in Tuscany, and is currently residing in Houston (Texas) with his wife and 2 children.

After more than 15 years in the corporate world, in 2017 Daniel decided to follow his passion for food and entrepreneurship by founding the Entimio artisan olive oil brand.

Since then, Daniel has developed a wealth of knowledge on olive oil, mainly thanks to the ONAOO School and through the development of the Entimio artisan olive oil brand.

In 2017 he began his studies in ONAOO and in January 2020 he obtained the Certificate of Professional Taster ONAOO. Since 2017 he is also a member of the Olive Oil Times Register.

Aldo holds a degree in Economics & Business Administration from the University of Genoa and a Master’s degree in Communication and NLP with certification from Richard Bandler’s NLP Society.

He has been involved in olive oil professionally for the past 20 years and is now one of the 100 Official Panel Leaders of the International Olive Council (IOC) and does business support in Italy and abroad.

He has experience in the olive oil industry as a Master Blender and Quality control and has worked for Italian and foreign companies such as Deoleo/Carapelli and Sugat Industries Ltd. He has been a professional taster since 2000; he won the overall first prize in 2000 and 2001 in the National Competition “Taster of the Year” organized by ONAOO.

Since 2016, he has been the Ideator & Founder and Organizer of the Masters of Olive Oil International Contest (MOOOIC). He has participated in multiple Juries of National and International competitions both as a member of the Jury and as a Panel Leader.

Aldo has taken part as a keynote speaker in multiple conferences on olive oil in Italy and abroad. He has taught and held Company training courses in Italy and abroad in Italian and English.