Verkostungswerkstatt kaltgepresste Öle bei „ein Teller, viele Hände“

How is a really good oil created? Why do cold-pressed oils taste so different?

How is a really good oil made? Why do cold-pressed oils taste so different? And what does it take to extract extraordinary oils with character from seeds, nuts and kernels?

Together with the Fandler oil mill, we are embarking on a sensory journey through the world of handcrafted oils. The Styrian family manufacturer is celebrating its 100th anniversary this year and has stood for the highest quality, careful workmanship and the art of extracting exceptional oils from selected organic raw materials for four generations. The history of the company goes back to 1926 and is characterized by pioneering spirit, craftsmanship and uncompromising quality standards.

During a guided tasting, selected oils are discovered with all the senses: smell, taste, compare and perceive the subtle differences that make each oil unique.

There is also an insight into the special Fandler pressing process, which makes it possible to discover flavors typical of the variety, valuable ingredients and the characteristic taste of each To preserve seeds, nuts or fruits in the best possible way.

At a glance:

• Friday, June 26th, 2026, 4:00 p.m. to 4:45 p.m.
• Tasting workshop at “one plate, many hands”
• Markterei Markthalle, Severingasse 7, 1090 Vienna
• Tasting fee: EUR 5,-

You can find out more about the Slow Food Festival of good taste “one plate, many hands” here.

Key facts about “one plate, many Hands“:

• Venue: Markterei Wien
• Date: June 26th & 27th, 2026
• Organizer: Slow Food Austria