The Art of Selection
In the family there are many personalities but a single distinctive feature: the same remarkable ability to combine the right flavors.
Experience at the service of taste
Quality standards dictated by tradition
For generations, Farchioni family has been committed to bringing consumers an extra virgin oil with superior organoleptic qualities that meets the highest standards of taste and authenticity.
The responsibility of Farchioni family
Quality without compromise
Responsibility for excellence is not delegated. A member of the family examines and approves each batch before it reaches the consumer’s table, ensuring that the oil fully reflects our philosophy of quality and authenticity.
The roots of excellence
A Family path of care and attention
The selection of oils takes place through a careful tasting route, the result of careful study and knowledge passed on within a family dedicated to this work since 1780, in a land devoted to olive cultivation for centuries.
The Importance of Sensory Analysis
Sensory analysis is irreplaceable in the evaluation of oil. Even oils with excellent chemical parameters can have organoleptic defects that only an expert palate can recognize, thus ensuring the quality we want for each bottle.
A tasting trail handed down for generations
For years, Farchioni has organized an internal tasting course, training experts who evaluate the oil through sight, smell and taste. This ensures that each batch reflects the desired organoleptic qualities.
The three phases of the Sensory Examination
The examination is divided into three phases: observation of colour and nuances, olfactory analysis of fragrances and tasting, to evaluate fruity, bitter and spicy. These are the parameters that reveal the identity of each individual oil.
The contribution of Giampaolo Farchioni
On the Board of ONAOO
The new board of directors of ONAOO elected also Giampaolo Farchioni, a change of team that marks also a change of step for ONAOO in the sign of the openness and the inclusiveness. To be able to train tasters who know how to do a job and are not just simple fans.
