Johnny Madge Olive Oil Tastings

The best part of this Valencia experience is that the oils are chosen by an International Olive Oil Competition judge, not by a producer showing only their own bottles. Johnny Madge brings at least three highly rated oils from Spain and other countries to La Ola Fresca, then shows you how judges smell and taste them.

I like the serious range of oils and the relaxed way Johnny explains them. You can get into the technical side of olive mills, or keep it light and simply learn why one oil tastes grassy, fruity, bitter, or peppery. The one drawback is that one hour goes quickly if you want every technical detail, and coffee, tea, and other drinks cost extra.

Key points at a glance

• At least three top oils: Taste oils selected through Johnny Madge’s 20 years of olive oil tasting experience.
• Competition-style tasting: Use biodegradable corn tasting cups and learn the basic method used in international olive oil competitions.
• Bread or no bread: Taste the oil on its own, or use locally made sourdough bread. Gluten-free bread is available.
• Flexible level of detail: Ask about oil mills, milling technology, cooking, health, or simply enjoy a friendly introduction.
• Easy Benimaclet meeting point: Find La Ola Fresca on a tree-filled square away from passing cars.
• Good value at $23: The price includes the tasting and instruction, with water provided free.

Why this tasting is different from a shop sample

Many olive oil tastings are run by a producer who naturally wants you to like that producer’s own bottles. Here, Johnny chooses the oils as an experienced international competition judge. That changes the point of the session. You are comparing examples selected for quality and variety, rather than listening to a sales pitch built around one farm.

Johnny says he is the only international olive oil judge in Valencia holding this type of tasting. His 20 years of running tastings also matter. An expert can explain oil well and still make a room feel stiff or overly technical. Johnny’s aim is the opposite: clear explanations, plenty of questions, and a friendly hour that does not require you to know anything before arriving.

I would choose this experience if you have ever stood in front of a supermarket shelf and wondered why one bottle costs several times more than another. You will not leave with a simple list of expensive oils to buy. You will have a better sense of what you are smelling and tasting, and a clearer idea of how to use good oil at home.

Arriving at La Ola Fresca in Benimaclet

The tasting takes place at La Ola Fresca, a cafe in Benimaclet, one of Valencia’s neighborhoods. The meeting point is easy to spot because the cafe has a large sign outside. It sits on a square with trees rather than beside a road used by cars, which gives the arrival a calmer feel.

This is not a grand estate or a rural olive farm. That is important to understand before booking. The experience is a focused tasting and class in a cafe setting, so you should come for the oils and the conversation rather than a tour of orchards or an oil mill.

The location also makes sense for the format. You can sit down, concentrate on aromas and flavors, and ask questions without having to walk between several stops. The setting is wheelchair accessible, and the activity is offered in English, Italian, French, and Spanish.

The first stage: smell the oil like a judge

Johnny begins by explaining how olive oils are assessed in international competitions. The first step is smelling. The oil is placed in special cups made from biodegradable corn, and you use the cup to focus on its aromas before tasting.

That may sound like a small detail, but it changes how you approach olive oil. At home, you probably pour it straight onto bread, salad, or a pan and judge it only as part of a dish. Here, you get a chance to pay attention to the oil itself.

Johnny brings out oils with different aromas and flavors, including oils from Spain and other countries. The point is not just to identify a winner. It is to notice how wide the range can be. One oil may seem fresh and aromatic, another more bitter or peppery, and another smoother and easier with food. The exact oils served can change, but at least three are included.

I like this part because it gives you a practical skill you can use later. Smelling first makes you less likely to treat all extra virgin olive oil as one interchangeable product.

Tasting without bread, or with bread if you prefer

After smelling, Johnny explains how to taste the oils. For those who want to follow the competition method closely, he teaches you to taste the oil on its own. This lets you notice the oil’s character without bread masking its texture or flavor.

That method is not for everyone. Some people simply prefer to taste oil with food, and Johnny offers bread for that reason. The bread is normally locally made sourdough, and gluten-free bread is available. Water is provided free, which is useful for clearing your palate between samples.

You do not need to feel self-conscious if you are new to this. The class is designed to make people comfortable, not to test them. You can try the formal tasting method, use bread, or do both and compare the results.

The food pairing part is especially useful for anyone who wants ideas beyond the tasting itself. Johnny explains how to use different oils with food, so the session connects the aromas in the cup with everyday cooking and eating.

What extra virgin really means

One of the central topics is the meaning of extra virgin olive oil. The phrase appears on countless bottles, but it is easy to accept it without asking what it actually tells you.

Johnny explains how an oil qualifies as extra virgin and what the term says about the oil’s quality. He also discusses how the best oils are made and how poor oils are produced. This gives you a way to think about the bottle in front of you instead of relying only on packaging, country names, or price.

The class also tackles the phrase first cold pressed, which Johnny describes as confusing. That is a useful warning for shoppers. Familiar words on a label can sound reassuring without telling you as much as you assume.

I would pay close attention here if you buy olive oil for health reasons or spend time comparing bottles. The session does not just celebrate good oil. It explains the language and production issues that make shopping confusing.

From olives to oil mills

If you want the technical side, Johnny can explain how oil mills work and show photographs to make the process easier to understand. You can ask about milling technology, how top oils are made, and how lower quality oils come about.

This section can be as detailed as you want. One of the strongest features of the tasting is that Johnny can adjust the level. You might ask a few broad questions about production and cooking, or ask for the more technical facts about mills and processing.

That flexibility matters because olive oil attracts two very different kinds of customers. One person may want a fun introduction before dinner. Another may already read labels, compare harvest information, and want to discuss production in detail. The same one-hour format tries to serve both.

You should not expect a full factory tour or a long agricultural lecture. The photographs and explanations support the tasting. They help you understand what you are sensing in the cup rather than replacing the tasting itself.

Questions about cooking, health, and everyday use

Johnny can answer questions about using olive oil with food, including the common question of whether you can cook with it. The answer given in the experience is yes. That is a practical point for anyone who has heard conflicting advice about using olive oil in a hot pan.

You can also ask about health and about choosing oil for different foods. The information is most helpful when you connect it to your own kitchen habits. If you mostly use oil for salads, ask about matching a strong oil with food. If you cook with it often, ask how the oils differ in everyday use.

I would arrive with two or three questions ready. A short tasting can cover a lot, and a specific question helps you get more from Johnny’s experience. You can ask about milling, labels, cooking, flavors, or how competition judges assess an oil.

The value of at least three oils for $23

At $23 per person, this is reasonably priced for a one-hour specialist tasting. The price includes at least three selected oils, instruction in competition tasting methods, and the chance to ask questions of someone who judges at international competitions.

The value is strongest if you want to learn, not simply consume. You are paying for the selection of oils and Johnny’s ability to explain what you are tasting. A cafe drink is not included, although water is free, so budget separately if you want coffee, tea, or another beverage.

The one-hour length keeps the price manageable and fits neatly into a Valencia day. It also limits how far the class can go. If you ask about every stage of milling and production, you may find that the hour passes before every question is covered. For most people, though, the short format gives you a useful introduction without taking over an entire afternoon.

I see this as better value than buying several unfamiliar bottles and hoping you can tell them apart. It is also more useful than a quick counter sample because you learn a method you can repeat.

Who will enjoy this most

This tasting suits anyone curious about food, cooking, Spanish produce, or the details behind a familiar ingredient. It is a good choice for couples, solo visitors, and small groups who want something more focused than a standard sightseeing stop.

You do not need to be an olive oil enthusiast. In fact, beginners may gain the most because Johnny starts with the basics and explains the terms in a friendly way. The class also works for people who already know a little and want to ask more technical questions.

I would especially recommend it if you:

• Want to compare oils from Spain and other countries.
• Have questions about extra virgin olive oil or first cold pressed.
• Prefer a tasting led by an independent judge rather than one producer.
• Want practical advice about cooking and food pairings.
• Need a wheelchair-accessible activity.
• Prefer a relaxed cafe setting to a long walking tour.

It may not be the right pick if you want to visit an olive grove, watch olives being harvested, or tour a working mill. Those are not part of this one-hour session.

Practical details before you book

The meeting point is La Ola Fresca in Benimaclet. Look for the large sign outside, and remember that the cafe is on a square with trees, not on a car road. Checking the exact start time before booking is wise, since availability can vary.

The tasting is available in English, Italian, French, and Spanish. You can choose between tasting the oils directly and using bread, with gluten-free bread available. Water is included, while coffee, tea, and other drinks are extra.

The activity is wheelchair accessible. You can reserve now and pay later, and cancellation is free up to 24 hours in advance for a full refund. Those terms make it easier to fit the class into a changing Valencia schedule.

Is Johnny Madge’s olive oil tasting worth booking?

I would book this if you want a lively, useful introduction to olive oil rather than a simple sample with a sales pitch. Johnny’s international judging work gives the tasting a strong point of difference, while his 20 years of teaching help keep the hour friendly and approachable.

The best reason to go is the combination of excellent oil selection and practical explanation. You taste at least three oils, learn how to assess them, and leave with answers about cooking, labels, production, and food pairings.

Skip it if your main goal is a farm visit or a full oil-mill tour. Choose it if you want to understand what is in your bottle and why the oils on the table taste so different. At $23, it is a compact, good-value food experience in Valencia, with enough depth for curious beginners and enough technical detail for serious oil fans.

FAQ

Where does the olive oil tasting take place?

It takes place at La Ola Fresca, a cafe in Benimaclet, Valencia. The cafe has a large visible sign and is located on a tree-filled square away from a road used by cars.

How long does the tasting last?

The tasting lasts one hour.

How much does the experience cost?

The price is $23 per person.

How many olive oils will I taste?

The experience includes a tasting of at least three of the world’s best olive oils. The selection is made by Johnny Madge, who has 20 years of olive oil tasting experience and judges international competitions.

Is bread included?

Bread is available for those who prefer to taste the oils that way. The usual option is locally made sourdough, and gluten-free bread is available.

What languages are available?

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

Are drinks included?

Water is provided free. Coffee, tea, and other drinks are not included.

Is the tasting wheelchair accessible?

Yes, the activity is wheelchair accessible.