Johnny Madge Olive Oil Tastings

Johnny Madge’s tasting turns a kitchen staple into the subject of a lively one-hour class. In a cafe in Valencia’s Benimaclet neighborhood, you’ll smell and taste at least three excellent olive oils, then learn how an international competition judge assesses them.

I like the competition-style tasting, which gives you a useful method to take home, and the chance to compare oils selected by an experienced judge rather than sample a single producer’s range. Johnny has led tastings for 20 years and can keep the conversation light or get into the technical details.

One consideration: this is a focused class, not a visit to an olive grove or oil mill. If you want a rural excursion, production tour or full meal, this one-hour cafe session is not that.

• Taste at least three oils: Compare different aromas and flavors from oils chosen by Johnny, an international olive oil judge.
• Learn the competition method: Use special biodegradable corn cups to smell and assess oil.
• Choose how to taste: Try the oil on its own or with local sourdough, other bread or a gluten-free option.
• Ask practical questions: Johnny can talk about cooking, health, food pairings, milling and what extra virgin actually means.
• Meet in Benimaclet: La Ola Fresca is on a tree-filled square, with a large sign outside.

A cafe class, not an olive grove visit

The setting is La Ola Fresca, a cafe in Benimaclet, Valencia. It sits on a square shaded by trees rather than on a road used by cars, and the sign outside is large and easy to spot. That makes the meeting point relatively straightforward to find, while the cafe setting keeps the class informal.

Expect to spend about an hour there. The short format works well if you want a useful local activity between other Valencia plans, or if olive oil interests you but you do not want to give up half a day. It also puts the focus on tasting and conversation, not transport or a series of stops.

This is not a producer showing off only their own bottles. Johnny selects oils from Spain and other countries, drawing on his work as an international competition judge. That range matters: comparing oils from different places can help you notice how varied olive oil can be, even when all the samples meet the extra virgin standard.

Learning to smell before you taste

The tasting begins with aroma. You use special cups made from biodegradable corn, the sort used in international olive oil competitions. The point is to pay attention to the oil itself before bread or food enters the picture.

That may feel unfamiliar if your usual approach is to pour oil straight onto a salad or into a pan. Here, you are guided to smell each sample and notice its aromas, then compare one with another. With at least three oils, you get a real chance to spot differences rather than treat olive oil as one generic flavor.

Johnny explains the techniques used in competitions he judges. The method gives the tasting a clear structure, but it is not meant to feel like an exam. You can ask questions as you go, and the class is intended to be friendly and relaxed. If you prefer a less technical session, Johnny can keep it lighter.

Tasting plain, or reaching for bread

After smelling the oils, you can try them directly if you want to experience their flavor without anything else. If that feels too intense or simply is not how you prefer to eat oil, bread is available for dipping. The usual option is locally made sourdough, and gluten-free bread can also be provided.

That choice makes the class approachable for different tastes. Tasting oil on its own helps you focus on its character. Bread offers a familiar way to try it and can make the experience feel closer to eating than formal judging.

The bread is included as an option, while water is provided free. Coffee, tea and other drinks cost extra. If you want a cafe drink alongside the tasting, budget for it separately.

What extra virgin means, and what the label misses

A central part of the session is figuring out what extra virgin means. It is a term many people see on a bottle without knowing what standards lie behind it. Johnny explains what makes an oil qualify, and why the phrase is more than a marketing flourish.

He also unpacks first cold pressed, an expression that can confuse shoppers. The point is not just to collect a few label definitions. It is to help you make better sense of bottles at home and ask more useful questions when choosing oil.

The conversation also covers how the best olive oil is made and how poor-quality oil can result. For people who want technical detail, Johnny can explain how oil mills work and use photographs to make the process clearer. If mill machinery is not your thing, you can stick to the sensory side and practical advice.

From tasting notes to the kitchen

The useful part of an olive oil class is what happens after you leave it. Johnny can answer questions about using oil with food, cooking with olive oil and pairing it with different dishes. He is clear on one common point of confusion: yes, you can cook with olive oil.

You can also ask about health and milling technology. The topics are broad, but the value is in being able to steer the conversation toward what matters to you. If you want to understand how to choose a bottle for cooking, ask about that. If you are curious about the technical steps between olives and oil, ask for the more detailed explanation.

This flexibility makes the class useful for both casual cooks and people who already know their way around an oil bottle. You do not need specialist knowledge to take part, and you can ask as many basic questions as you like. The tasting is designed to make people comfortable, not to catch them out.

Why Johnny’s experience matters

Johnny is an international olive oil competition judge and has been holding tastings for 20 years. That combination gives the session two useful sides: he can explain how professional judging works, and he has experience presenting the subject in a way that feels approachable.

The format is also distinct from a tasting run by a producer who is presenting only their own oils. Here, the selection comes from an expert who has spent years judging oils and can draw on bottles from Spain and elsewhere. That does not guarantee that every oil will suit your personal taste, but it gives you a broader comparison than a single-label tasting.

His warm, easy manner is a recurring strength of the experience. The class is meant to feel more like a conversation than a lecture, and the feedback from people who have taken it often centers on how welcoming and fun Johnny is. That matters in a tasting built around asking questions: a relaxed guide makes it easier to say what you like, what you do not understand and what you want to know next.

Is $23 good value for an hour?

At $23 per person, this is a modestly priced way to learn a skill you can use long after your Valencia visit. You get at least three high-quality oils, a guided tasting based on competition methods, and direct access to Johnny’s answers on topics ranging from cooking to milling.

The value is strongest if you enjoy food, want to understand olive oil beyond its label, or are keen to taste products chosen for quality. You are paying for the comparison and the explanation as much as for the samples. If you only want a quick snack or a drink in a cafe, the session may be more structured than you need.

The one-hour duration is also a plus for a busy itinerary, though it limits how far the class can go. Johnny can tailor the conversation, but you will need to choose which questions matter most if you have a long list. People who want an extended production visit should look for a different activity.

Who will enjoy this tasting most

I’d recommend it to curious eaters, home cooks and anyone who has ever stood in a shop wondering whether a bottle’s claims mean much. It should also suit couples or friends looking for a relaxed activity that is a little different from Valencia’s usual sightseeing routine.

You do not need to be an olive oil enthusiast. In fact, newcomers may get a lot from learning how to smell and compare oils before buying them. The class is led in English, Italian, French and Spanish, so you can choose from those languages.

If you already have a particular interest, bring questions. You can ask about how to cook with olive oil, how it works with food, what makes oil extra virgin or how mills process olives. If you prefer a lighter hour, you do not need to follow every technical tangent.

Practical details before you go

The class takes place at La Ola Fresca in Benimaclet. Look for the large sign outside and the square with trees. The listed price is $23 per person, and the session lasts one hour. Starting times vary, so check availability when planning.

Water is free. Coffee, tea and other drinks are not included, and bread is available if you want to dip the oils. The bread can be locally made sourdough or gluten-free.

The activity is wheelchair accessible. You can cancel up to 24 hours in advance for a full refund, and a reserve-now, pay-later option is available. These flexible terms are handy if your Valencia plans are still taking shape, though you should check the current booking details for your chosen date.

Should you book Johnny Madge’s tasting?

Book it if you want a short, good-value food experience with real substance behind it. You’ll taste several oils, learn a judging method and leave with a better sense of what you are buying and how you can use it. Johnny’s mix of expertise and easygoing teaching is the main draw.

Skip it if you are looking for an olive farm, a mill visit or a full meal. This is a cafe-based tasting, and its appeal lies in focused comparison and conversation. If that sounds like your kind of hour, $23 is a fair price for a practical lesson that may change how you shop for olive oil.

FAQ

How long is the olive oil tasting?

The class lasts one hour.

Where does the tasting take place?

It takes place at La Ola Fresca cafe in Benimaclet, Valencia. The cafe is on a tree-filled square, and its sign is large and visible.

How many olive oils will I taste?

The tasting includes at least three oils selected by Johnny Madge.

Can I taste the oil with bread?

Yes. Bread is available for dipping, including locally made sourdough and a gluten-free option. You can also taste the oils without bread.

What languages is the class offered in?

The live guide is available 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 listed as wheelchair accessible.