Senior Brand Manager at Haugen-Gruppen AS, the largest food import company in Norway, with particular attention to the import, sale and marketing of internationally known brands.
He has been working in the food sector for more than 25 years, in companies such as Nestlé, Mars and Haugen-Gruppen AS.
His interest in olive oil began when he joined Haugen-Gruppen in 2000, with the role of Key Account Manager, with the job of selling olive oil to the main retail chains in Norway.
For 15 years he has played the role of brand manager in the retail sector and for 2 years he has been brand manager in the Food Service sector. He attended a technical course for aspiring olive oil tasters in 2015 and immediately afterwards he started his training to become Professional Taster ONAOO 2016.
He participated in the 3rd International Meeting for “ONAOO tasters” in 2017. In 2020 he attended the 5th International Meeting. He has participated in several olive collections and pressing in Spain, Italy and Greece over the past 12 years, to learn and learn about the different “cultures” in olive oil production (from small producers to large-scale productions) and to understand them the differences.
He carries out olive oil tasting lessons with managers of the main chains (both in the Food Service sector and in the retail sector), shop managers, journalists, private sales organizations and individuals as often as possible, trying to make the Norwegians understand what extra virgin olive oil really is.
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.