Extra virgin olive oil is one of the most misunderstood ingredients in the kitchen.
During this guided tasting you will discover how real olive oil should smell, taste and feel.

Together with olive oil expert Thomas Nyström, we explore a curated selection of Italian oils from different regions — learning how climate, olive varieties and production methods shape their character.

You will taste several extra virgin olive oils side by side and even compare them with a common supermarket oil to understand the difference.

To accompany the tasting we serve warm gluten-free bread made from the OhAh flour mixes together with small pairings.

A relaxed, sensory experience designed to train your palate and deepen your understanding of olive oil.

Oils featured

Castel di Lago — Sicily
Olio di Roma — Lazio
Viola Bio — Umbria
IGP Toscano — Tuscany
Coratina — Puglia

• one supermarket oil for comparison

About the host

Thomas Nyström has worked with extra virgin olive oil for more than 30 years.

Certified taster from ONAOO (International Olive Oil School in Imperia)
Ambassador for EVOO School Rome
Diploma Master in Monocultivar — Gino Giletti Olive Oil School
Contributor to the FLOS OLEI olive oil guide
Awarded Importer of the Year 2015 (FLOS OLEI)

During the tasting he will guide you from olive tree to finished EVOO and explain how to recognize quality olive oil.

What is included

Guided tasting of 5 Italian extra virgin olive oils
Educational tasting materials
Gluten-free bread from OhAh
Small pairings and snacks
Sparkling water

Duration

1.5 hours

Seats

Limited seats per session.