Tomaso, after over 30 years of experience as an international manager in Operations, in various companies in the Textile / Fashion sector, driven by curiosity and a strong passion for the olive oil product, decides to undertake a training course aimed at deepening his knowledge and to refine the tasting technique by coming into contact with the first school in the world of sensory analysis, ONAOO.
He enrolled in the Official Technical Course and obtained the Certificate of Physiological Suitability for Tasting in May 2018. Following the procedure provided by the school, he faces the next step by enrolling in the Advanced Course, obtaining the qualification of ONAOO Professional Taster in June 2021.
He is registered in the National List of Technicians and Experts in virgin and extra virgin olive oils. Attending the activities organized by ONAOO, combined with his knowledge of the dynamics of the major international markets, will lead him to evaluate new professional scenarios.
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.