Meet Orietta

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My name Orietta Gianjorio. In 2001, I became a 3rd Level Sommelier. Then, I did the same certifications for olive oil, honey, and chocolate. But in my career, I taste it all, from onion to even dandelion. 

When I moved to California, I was so fortunate to start my collaboration with the University of California in Davis for a study that uncovered olive oil fraud and allowed for a new law and labeling system for extra virgin olive oil. 

I work in research for quality standards with Fortune 500 companies and incredible academic organizations, such as the University of California, the California Olive Oil Council, the Robert Mondavi for Food and Wine Science, The Honey and Pollination Center, The Academy of Nutrition and Dietetics, and the Culinary Institute of America.  

Thanks to the success of my books, I create unique tastings and paring experiences. I train employees of countless renowned Sonoma and Napa wineries in hospitality and marketing to offer remarkable experiences and increase sales. 

I collaborate with many talented and Michelin starred chefs developing their recipes with the finest ingredients and designing a balanced olive oil and wine list. 

I help producers market their products on all media outlets, including national and international television. I have created, hosted and produced several TV shows. 

I am very blessed to connect with consumers on a daily basis and share my knowledge and passion during my tastings and speaking engagements. I have designed and hosted many luxury food and wine tours, taking guests on a trip of their lifetime. 

Because I believe that we need to start a healthy relationship with good food at a young age, I published several children’s books, and I like to lead book readings and tastings dedicated to children.