Johnny Madge Olive Oil Tastings

The first surprise here is that olive oil tasting works much like wine tasting. At La Ola Fresca in Valencia’s Benimaclet district, Johnny Madge uses competition methods, special biodegradable corn cups, and a selection of at least three top oils to show you how much character olive oil can have.

I like the expert-selected oils, since this is not a producer presenting only its own bottles. I also like Johnny’s flexible teaching style. He can explain oil-mill technology in detail or keep things light and easy. The main consideration is simple: the session lasts only one hour, so anyone wanting a long technical class may need to ask focused questions.

Key points at a glance

• Taste at least three of the world’s best olive oils, selected by an International Olive Oil Competition judge.
• Meet Johnny Madge, who has been holding olive oil tastings for 20 years.
• Learn professional tasting methods using special biodegradable corn tasting cups.
• Try the oils with bread if you prefer, including sourdough and gluten-free bread.
• Ask practical questions about cooking, health, storage, milling, and what extra virgin really means.
• Meet at La Ola Fresca, a cafe on a leafy square in Benimaclet, away from passing cars.

Why this one-hour tasting is different

Many olive oil tastings are run by a farm, mill, or shop selling its own bottles. That can be useful, but it also limits the comparison. Johnny Madge takes a different approach. As an International Olive Oil Competition judge, he chooses oils from Spain and other countries based on quality and character.

That matters because you are not simply sampling one producer’s house style. You can compare oils with different aromas, tastes, and uses. The goal is not just to tell you which bottle is best. It is to help you notice why one oil smells fresh, another tastes peppery, and another works better with a particular food.

The tasting takes place in English, Italian, French, or Spanish. Johnny’s long experience matters here. A formal food lesson can make people nervous, especially when it involves professional terms and tasting techniques. The tone is designed to keep the session friendly and relaxed, so you can ask basic questions without feeling out of place.

The one-hour length also works well in a Valencia itinerary. You get a focused introduction rather than an entire morning devoted to olive oil. It would fit nicely between visits to other parts of the city, though you should allow extra time to find the cafe in Benimaclet.

Arriving at La Ola Fresca in Benimaclet

The meeting point is La Ola Fresca, a cafe on a square with trees. The large sign outside makes it easy to identify, and the cafe is not on a road used by cars. That gives the location a calmer feel than a tasting held beside a busy street.

Benimaclet has a local neighborhood setting rather than a major sightseeing attraction. That is useful if you want to see a less central side of Valencia while doing something connected to Spanish food culture. The tasting itself is indoors at the cafe, and the venue is wheelchair accessible.

There is no need to buy a drink to take part. Water is provided free. Coffee, tea, and other drinks cost extra, so keep that in mind if you plan to sit at the cafe before or after the tasting.

How the professional tasting begins

Johnny first explains how olive oils are assessed in the International Olive Oil Competitions he judges. This gives the session a clear purpose. You are not just dipping bread into oil and deciding which flavor you prefer. You are learning how professionals use smell and taste to judge quality.

The oils are served in special tasting cups made from biodegradable corn. These cups are part of the tasting method, helping you concentrate on the oil rather than the appearance of the container. You begin by smelling the oil and looking for its aromas.

That first step can change how you think about olive oil. Most people use it as a background ingredient and rarely stop to consider its scent. Here, the aroma is a key part of the experience. Johnny helps you notice the differences among the oils and gives you a language for describing them.

At least three oils are included. The exact selection can include highly regarded Spanish oils as well as oils from other countries. This comparison is the heart of the session. One oil may seem gentle, another more forceful, and another full of fresh, lively notes. The point is not to memorize tasting terms. The point is to train your senses enough to make better choices later.

Tasting without bread, or with it

Once you have smelled the oils, Johnny explains how to taste them properly. You can follow the competition-style method if you want the full experience. If that feels too formal, bread is available as an easier way to try the oils.

The bread may be locally made sourdough, and gluten-free bread is also available. This is a useful touch for anyone who wants to focus on the flavor in a familiar way. Bread also shows how the oil behaves with food, rather than leaving it as an abstract tasting exercise.

I like that the choice is yours. Some people enjoy the technical side and want to taste in the same way as judges. Others simply want to know which oil they would put on salad, bread, vegetables, or another meal. Johnny can accommodate both approaches.

The session is designed to make people feel at ease, not to test them. You do not need previous experience with olive oil. If you already know a little, you can ask more specific questions and go into greater detail.

Extra virgin does not mean what many people think

One of the main lessons concerns the phrase extra virgin. Johnny explains what the term means and how an oil qualifies for that classification. This is valuable because the wording appears on bottles everywhere, but many shoppers do not know what it says about the oil.

The tasting also covers first cold pressed, a phrase Johnny describes as confusing. It is easy to assume that such wording automatically proves an oil is superior. The session helps separate useful information from marketing language.

You will also hear how high-quality oil is made and how poor oil is produced. Johnny can explain the work of the mill and, for anyone who wants the technical side, show photographs and discuss milling technology. This gives context to what you are tasting. A good aroma is not magic. It reflects the olives, handling, and production choices behind the bottle.

This section may be the most useful part for anyone who shops for olive oil at home. Afterward, you should have a better sense of why two bottles with similar labels can taste very different. You may also become more selective about how you judge price and packaging.

Cooking, health, and everyday use

A tasting is only worth your time if it helps you use what you learn. Johnny answers questions about cooking with olive oil, including the common concern about whether you can use it for cooking. The answer is yes, and the session explains the practical side of that choice.

You can also ask about using different oils with food. That might include the best way to use a stronger oil, when a milder oil makes more sense, or how bread can show off an oil’s character. The information is presented as practical guidance rather than a rigid list of rules.

Health questions are also welcome. The experience does not promise medical advice, but Johnny can answer general questions about olive oil and its place in food. If you have been unsure about labels, cooking, or choosing among bottles, this is a good setting to ask directly.

The value here comes from connecting tasting to daily life. You leave with more than a pleasant memory. You gain a better idea of what to buy and how to use it once you return home.

Johnny Madge’s teaching style

Johnny’s biggest strength is his ability to adjust the level of detail. If you want the full technical explanation, he can discuss how oil mills work and explain the facts with photographs. If you prefer a relaxed hour with good food and clear explanations, he can keep the session lighter.

That flexibility helps make the experience suitable for mixed groups. One person might care about competition standards while another simply wants to know why supermarket oil tastes flat. Both can take part without the class becoming too technical for one or too basic for the other.

His background as an International Olive Oil Competition judge gives the session authority, but the experience is not presented as a stiff lecture. The emphasis is on humor, conversation, and making people comfortable. That is especially helpful if you are not used to tasting food in a formal way.

The strongest praise for the experience focuses on Johnny’s welcome, passion, and ability to tailor the hour to people’s interests. That matches the structure of the tasting: clear instruction, room for questions, and no pressure to perform.

Is $23 a fair price?

At $23 per person, this is a good value for a focused food experience. The price includes at least three high-quality olive oils, professional tasting instruction, and access to Johnny’s knowledge of international competitions, milling, labels, cooking, and food pairings.

It is not a full meal, and drinks other than water cost extra. You should book it for the learning and comparison, not because you expect a large spread of food. Bread is offered for those who want it, but the main product is the olive oil itself.

I find the independent selection especially important when judging the price. You are not paying simply to sample a producer’s standard range. You are tasting oils chosen by someone with 20 years of experience holding tastings and a judging role in international competitions.

The cost makes the most sense for people who enjoy food details, want to buy better oil, or are curious about Spanish cooking. If you only want a quick snack, another cafe stop will be cheaper. If you want to understand what is in your bottle and why quality varies, this hour earns its place in your Valencia plans.

Who should book this experience?

I would recommend it to food-focused visitors, curious cooks, and anyone who has ever wondered if expensive olive oil is really different. It also suits people who like small, personal activities more than large group sightseeing.

The tasting is a good choice for couples and friends with different levels of interest because Johnny can keep the material simple or go into technical detail. It also works for visitors who want an activity outside Valencia’s main tourist center.

People with gluten restrictions can request gluten-free bread. The venue is wheelchair accessible, and the tasting is available in four languages: English, Italian, French, and Spanish.

I would be more cautious about booking if you dislike tasting strong flavors or have no interest in food production. The hour centers on smelling, tasting, and discussing olive oil. That is the appeal, but it also means the activity is quite specific.

Practical details before you go

The tasting lasts one hour, with starting times dependent on availability. You can cancel up to 24 hours in advance for a full refund, and a reserve-now, pay-later option is available.

Look for the large La Ola Fresca sign on the tree-filled square in Benimaclet. Since the cafe is not on a car road, use the square and its trees as your main orientation point.

Water is included. Coffee, tea, and other drinks are not included. Bread is available for dipping, with sourdough and gluten-free options normally offered.

The overall rating is 4.9 from 10 ratings, with especially strong praise for Johnny’s welcome, clear explanations, and ability to make the experience enjoyable. The most useful takeaway is that this is a personal tasting led by a judge, not a factory visit or a sales presentation.

Should you book Johnny Madge Olive Oil Tastings?

Book it if you want a short, friendly, expert-led introduction to olive oil and would like to taste several excellent oils side by side. The combination of competition methods, international selections, bread options, and practical cooking advice gives the hour real substance.

Skip it if you are looking for a full meal, a farm tour, or a long sightseeing activity. For everyone else, $23 is a reasonable price for a useful and enjoyable food lesson. You may leave with better shopping habits, a favorite new style of oil, and a slightly more demanding palate at the supermarket.

FAQ

Where does the olive oil tasting take place?

The tasting takes place at La Ola Fresca cafe in Benimaclet, Valencia. The cafe has a large sign outside and is located on a square with trees rather than on a road used by cars.

How long does the experience last?

The olive oil tasting lasts one hour. Starting times depend on availability.

How many olive oils will I taste?

The experience includes at least three of the world’s best olive oils. The selection is made by Johnny Madge and can include oils from Spain and other countries.

Who leads the tasting?

Johnny Madge leads the tasting. He is an International Olive Oil Competition judge and has held olive oil tastings for 20 years.

What languages are available?

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

Is bread included?

Bread is offered for people who prefer to taste the oil that way. The options can include locally made sourdough and gluten-free bread.

Are drinks included?

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

Is the activity wheelchair accessible?

Yes, the olive oil tasting is wheelchair accessible.