Johnny Madge Olive Oil Tastings

If you think olive oil tasting means sipping something bitter and pretending you know what you taste, this experience will correct that fast. Johnny Madge, an International Olive Oil Competition judge, brings real judging technique to a small cafe class in Benimaclet, Valencia, and he keeps it friendly and fun.

Two things I really like: you get at least three high-end oils chosen by an expert (not just one producer pushing their own), and you learn how to taste using the same approach used in international competitions. The second big win is that Johnny will answer your evoo questions in plain language, including the stuff behind confusing labels.

One consideration: it is a focused 1-hour tasting, not a long food-and-drink meal. If you want a full dinner or lots of additional beverages, you may find this more educational than indulgent.

Key points to know before you go

• International Judge in Valencia, with olive oil tastings built from 20 years of experience
• Competition-style tasting cups made of biodegradable corn, for aroma and accuracy
• At least 3 oils sampled, selected by the expert rather than a producer-led pitch
• Clear explanations of extra virgin, and why first cold pressed gets misunderstood
• Bread option included if you want to taste with food (sourdough or gluten-free)
• Questions are welcome, from cooking with olive oil to milling technology

Entering The World Of Extra Virgin Olive Oil in Benimaclet

This class works because it treats olive oil like a real sensory product, not a random condiment. You smell first, taste second, and you learn the language behind what you detect. Johnny’s goal is simple: help you build confidence so you can buy and use better oil without getting tricked by labels or marketing.

I like that the tone is relaxed. Johnny is an expert, but he is also very practiced at making people feel at ease. You can ask nerdy questions and you will still get friendly answers, not a lecture that makes you want to escape to the street.

And you are not just paying for oil in a glass. You are paying for a judging mindset, plus the “what now?” part that connects flavor to real meals.

Where You Meet and What the Setting Means for the Experience

You meet at La Ola Fresca, a cafe in Benimaclet. Look for the big, visible sign outside, and remember it sits on a square full of trees, not along a car-used road. That matters because the location helps the class feel calm, like you are stepping into a small local moment rather than rushing into a showroom.

The experience runs 1 hour, so timing is tight in a good way. You are not stuck in a long session, and you still get enough time to smell, taste, and ask questions. If you are pairing this with a walking day in Valencia, it fits neatly as a mid-afternoon stop or an early evening activity.

Also, the guide can work in English, Italian, French, or Spanish. That is a real quality-of-life detail, because olive oil terms are easier when you hear them in your own language. The cafe is also wheelchair accessible, which makes it easier for more people to join.

The 1-Hour Flow: Smell, Taste, Learn, Repeat

The class is built around how international tastings are run. You start by smelling oils served in special cups made of biodegradable corn. This is not a gimmick. Aromas are a huge part of how you evaluate oil, and the cup design helps you focus on scent before your brain starts guessing based on taste alone.

Then you taste. Johnny walks you through how tasting is done in competition settings, and why that process is used by judges. The idea is to make your reactions consistent, so you do not just say it tastes good or bad. You learn to notice specific impressions and relate them to quality.

Halfway through, the class turns from sensory practice into education. Johnny explains what “extra virgin” means in actual terms, why “first cold pressed” is confusing, and what separates good production from poor production. If you like information with a purpose, this is where it clicks.

And yes, the pacing is flexible. If you want the lighter, relaxed version, Johnny can tune it that way. If you want the full nerd mode, he can share facts and even show photographs about oil mills and how the process works.

Why the Oils Are Chosen Like a Judge, Not Like a Marketer

One of the smartest choices here is that the tasting oils are not presented as a single producer’s lineup. You taste at least three oils selected by an expert with deep experience, and Johnny explains how and why they are selected.

That makes a difference for you. Producer-led tastings can accidentally train your palate toward one style, one farm, one preference. A competition-style approach trains your palate to compare and to notice differences across oils, even when they come from different countries or production philosophies.

Johnny also frames his tasting approach around what he judges in international competitions. He may mention having access to excellent oils from Spain and beyond, but what you feel as a participant is the effect of that experience: he knows which aromas to point out and which mistakes beginners make.

So when you taste an oil and you think, I like this, you will also start to understand why. That is the real value, because it transfers to grocery shopping, restaurant ordering, and home cooking.

Extra Virgin vs Label Tricks: what You Learn That Saves Money

This is the part people remember later when they are staring at bottles and feeling unsure. Johnny breaks down how extra virgin works, and he addresses the confusing parts of olive oil labeling.

He explains how you can be extra virgin, meaning it is not just a marketing word. It refers to quality criteria tied to how the oil is produced and how it performs. He also takes on the wording “first cold pressed,” because it sounds official but can mislead you about what the term actually tells you.

If you have ever wondered why two bottles with similar descriptions taste completely different, this is where your questions get answered. You start to connect sensory traits with production and handling choices.

And here is the practical payoff. Once you understand what to look for, you spend less time guessing and more time picking oil that matches how you want to eat. That is especially useful in Spain, where olive oil is everywhere and quality can vary widely.

How to Taste Like a Judge, Even If You Thought You Could Not

This class is not only “listen to an expert.” It is “try it, then learn what you tried.” Johnny teaches how tasting works so you can interpret what you smell and taste.

You will likely learn to separate the aroma impressions from the flavor impressions. Then you connect them to texture and finish. The class focuses on techniques judges use, not just personal preference.

If you want a simple way to think about it, use this mindset: taste is not only what is in the oil, it is also what your senses are picking up in that moment. That is why the smelling step matters so much, and why the cups are part of the method.

You also get direct answers about health questions. Johnny can talk about olive oil use with food, whether you can cook with olive oil (you can), and how milling technology fits into quality. If you have been confused by conflicting advice online, hearing it explained in plain terms can be a relief.

And because the tone is funny and clear, you do not feel judged for not knowing. The goal is to help you get better fast, not to make you feel clueless.

Bread Dipping and Food Pairing: turning tasting into real meals

You have a choice during the class. You can taste the oils on their own, or you can do bread dipping if you prefer to experience oils with food.

Bread is available, including locally made options like the sourdough style you might expect in Valencia, and a gluten-free option too. This matters because bread can soften the initial intensity and help you notice how an oil behaves when it meets something starchy and warm.

Practically, this is one of the best parts for most people. Olive oil tasting can feel abstract if you never use it in your kitchen afterward. Bread dipping turns the class into something immediately usable, because you can recreate the method at home.

Also, the oils teach you how to think about the role olive oil plays. Some oils shine more for finishing, where aroma and flavor stay front and center. Others can work well when you cook, depending on how you use them. Johnny’s explanations are aimed at your next meal, not at passing a quiz.

Water is provided free during the tasting. Any additional drinks, like coffee or tea, are not included, so plan to treat this as a clean tasting session.

Price and Value: why $23 for 1 hour can be a smart buy

At $23 per person for a 1-hour class, you might ask: what exactly am I getting?

You are paying for three things that add up fast. First, you get guided tasting of at least three world-class oils chosen by an expert, not a producer lineup. Second, you get the judging method, which is rare in casual tours. Most tastings end at flavor impressions. This one gives you the “how to evaluate” skill.

Third, you get Q and A time that is tailored to what you want to know, from health to cooking to milling technology. That part is valuable because olive oil questions are endless, and Johnny has the experience to answer in a way that makes sense.

If you are the type who likes to learn one useful skill on vacation, this is a good use of time and money. It is not a long evening, but it is also not a quick gimmick. You leave with better buying instincts and better ideas for how to use olive oil in your actual meals.

Who This Fits Best, and Who Might Want Another Option

This class is a strong match if you want to understand what you are eating. It is great for couples, solo travelers, and anyone who enjoys food education that stays fun.

It is also a good choice if you have been overwhelmed by olive oil labels. Johnny’s explanations of extra virgin and the confusion around “first cold pressed” are exactly what you need when the bottle text feels like nonsense.

It might be less ideal if you want lots of food, a multi-course meal, or a long wine-style experience. This is about tasting and technique, with bread as an optional add-on. Think focused and satisfying, not a banquet.

The Bottom Line: should you book Johnny Madge Olive Oil Tastings?

Book it if you want a one-hour class that upgrades your palate and your confidence. You will taste multiple high-quality oils, learn competition-style judging, and get practical answers about health, cooking, and production. The vibe is friendly, and the teaching style is flexible enough to meet you where you are.

Skip it only if you are looking for a long, heavily food-driven evening or you prefer tastings led by a producer marketing a specific brand. Here, the emphasis is on comparison and technique, not promotion.

FAQ

FAQ

How long is the Johnny Madge Olive Oil Tasting?

It lasts 1 hour.

What is the price per person?

The price is $23 per person.

What is included in the tasting?

You’ll taste at least 3 of the world’s best olive oils, with explanations of the tasting techniques used in the international competitions Johnny judges. Water is provided free. Bread is offered if you want it.

Can I taste olive oil with bread?

Yes. Bread dipping is available, and gluten-free bread can be provided.

Will I taste more than one olive oil?

Yes. The class includes a tasting of at least 3 olive oils.

What languages is the guide available in?

The tour is offered in English, Italian, French, and Spanish.

Where do I meet for the experience?

Meet at La Ola Fresca in Benimaclet, Valencia. The sign outside is big and visible, and it is on a square full of trees and not on a road used by cars.

Is the cafe wheelchair accessible?

Yes, the venue is wheelchair accessible.

Are drinks like coffee or tea included?

Water is provided free. Any other drinks, like coffee or tea, are not included.