Educate to Evolve: Aldo Mazzini’s Role in the Extra Virgin Olive Oil Sector
Interview with Aldo Mazzini, Expert and Innovator in the Extra Virgin Olive Oil Sector
Could you tell us a bit about your experience and professional journey so far?
Aldo Mazzini, who holds a degree in Business Administration, was drawn to the world of olive oil driven by a passion and a refined sense of smell developed since childhood. However, his deep passion for olive oil and professional tasting led to significant achievements, starting with his inclusion in the list of “Experts in Virgin Olive Oils” by the Italian Ministry of Agricultural Policies (MIPAAF). He was later selected to join the official tasting panels of ONAOO and the Chamber of Commerce of Imperia in 2000. During that same period, Mazzini won the national “Taster of the Year” competition in Imperia in both 2000 and 2001.
Over the past 15 years, Aldo has served as a judge and Panel Leader in numerous prestigious national and international competitions. His expertise has taken him to teach training courses in countries such as Italy, Israel, the United States, Taiwan, and South Africa. Since 2016, he has also been the organizer of the prestigious Monte Carlo Masters of Olive Oil International Contest (MOOOIC).
What do you think are the biggest challenges the olive oil sector currently faces in terms of quality and competitiveness?
What do consumers appreciate most about extra virgin olive oil (EVO)?
Thanks to your expertise in tasting new varieties like Lecciana and Coriana, what would you highlight organoleptically?
What is the history and purpose of the Monte Carlo Masters of Olive Oil (MOOOIC), and what does it represent today for the EVO sector?
I founded the Monte Carlo Masters of Olive Oil with the goal of rigorously promoting authentic quality in extra virgin oils. It’s not just about awarding prizes, but about educating producers and consumers through high-quality standards. Today, the contest is a benchmark for international excellence in the EVO sector.
How important is varietal innovation in producing quality oils?
What organoleptic characteristics would you highlight in EVOs from new varieties like Lecciana, Coriana, Brunella...?
These varieties show marked aromatic complexity, with fresh notes of herbs and green fruits, accompanied by a pleasant balance between bitterness and pungency. They are oils that effectively meet the demands of today’s market.
And in terms of polyphenols and stability, how would you position the new varieties?
What is your vision for the future of the olive oil sector, particularly regarding innovation and quality?
