What are the distinctive characteristics of olive oils from Provence?
What flavor notes are hidden in the golden drops — and how can you tell the difference between a poor and a truly excellent olive oil?

At this tasting, Nina Vestmark Christiansen and Mikkel Toft Madsen from Oliviers & Co will guide you through a selection of extra virgin olive oils — with a special focus on oils from Provence, this year’s friendship region at Copenhagen Cooking 2025.
You will learn how to taste extra virgin olive oils like a professional, gain insight into how olive oil is produced, and discover how olive varieties, terroir, ripeness, and pressing techniques influence both flavor and culinary use. The event is sensory, nerdy, and full of the scents of Southern France.

Your hosts
Nina Vestmark Christiansen and Mikkel Toft Madsen run the delicatessen shops Oliviers & Co on Gammel Kongevej, in TorvehallerneKBH, and the webshop oliviersogco.dk.

They are passionate communicators and specialists in extra virgin olive oil from Provence and the Mediterranean region, and both have specialized in olive oil, including training at the olive oil school ONAOO.

Nina is also a certified professional olive oil taster, and together they regularly host tastings focused on quality, knowledge, and exceptional flavor.

Provence is the friendship region of Copenhagen Cooking 2025 — known for its sunny landscapes, rich culinary traditions, and love of simple, high-quality ingredients. During the festival, we bring the tastes, scents, and atmosphere of Southern France to Copenhagen.