International Register of ONAOO Professional Tasters

Paolo Boeri



Grown up in the family oil mill in Badalucco, in the native valley of the Taggiasca olive, passionate about good food and adventurous journeys, he is inevitably linked to the world of extra-virgin olive oil. He tries to bring Oliva Taggiasca always a little further, imagining new products every time.

Until now, he has produced a beer with Taggiasca olive leaves and a gin with Taggiasca olives, awarded at SIAL in Paris as the best alcoholic innovation of 2018. In life, he travels and tries to sell everything he can, mainly his Roi Oil.

He became ONAOO Professional Taster in 2018 after a three-year path.

Olive Oil Culture

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.

The Register

The Register

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.