Olive oil gets way more interesting than you think. This one-hour tasting in Benimaclet is led by International Olive Oil Competition judge Johnny Madge, so you learn how the pros judge extra virgin olive oil—by aroma, flavor, and defects—not by marketing claims. I love that it’s competition-style, using special cups and a structured smell-and-taste format that makes the differences feel obvious fast.

My other favorite part is the way Johnny teaches: friendly, funny, and clear, with lots of room for your questions. You’ll also get practical guidance on what extra virgin actually means and how to use olive oil at home. The only possible drawback is the time limit—this is an efficient class (not an all-day tour), so you sample a small set of oils and then you’ll have to keep exploring on your own afterward.

Key highlights you’ll care about

• Judge-led tasting with real competition technique, not a producer pitch
• Smell-first tasting in special biodegradable corn cups
• At least 3 top oils selected for you, including options beyond Spain
• Clear “extra virgin” explanations, including what the confusing labels really mean
• Bread pairing available, with gluten-free options
• Big Q&A range: health, cooking, milling technology, and how to spot bad oil

Johnny Madge’s Olive Oil Tasting in Benimaclet: A 60-Minute Masterclass

This class is built for your senses, and it moves at a smart pace. You start by learning how judges taste extra virgin olive oil in competitions—because the “tastes expensive” idea is not the point. The point is repeatable technique: how to smell the oil, how to notice bitterness and peppery notes, and how to separate good flavor from quality problems.

Johnny Madge brings two things that matter here: skill and comfort. Skill, because he’s an international judge with 20 years of tasting experience. Comfort, because he’s practiced at making people feel relaxed while they learn something that can sound technical. Even if you’re starting from zero, you’re not stuck with a lecture. You’re trying oils, asking questions, and getting instant feedback.

The whole vibe is like being hosted rather than processed. You’ll hear real explanations—what makes an oil extra virgin, why phrases like first cold pressed confuse people, and what can go wrong in production.

Finding La Ola Fresca: The Easy Meeting Point Off the Car Roads

The tasting meets at a cafe called La Ola Fresca in Benimaclet. There’s a big, visible sign outside, and the cafe sits on a square with lots of trees—so you’re not hunting along a car-heavy street.

That matters more than you might think. When you’re doing a sensory activity like this, you want a calm start. The square setting helps. Also, since it’s only one hour, you don’t want to burn your time figuring out where you are.

Language support is also practical: Johnny’s tour is offered in English, Italian, French, and Spanish, so you can pick the language that matches your comfort level and still follow along.

What You’ll Smell and Taste: Top Oils, Biodegradable Cups, and Real Variety

You’ll sample at least 3 of the world’s best olive oils. One key detail: these aren’t just oils from a single producer showing off their own product. The oils are chosen by an expert (Johnny) with competition experience, which usually means you get a clearer sense of variety—and less of a sales pitch.

The oils you taste come from Spain, but also from other countries. That’s a big deal for your brain. If you only ever buy olive oil that tastes one way, you’ll be surprised by how broad the flavor world is. Some oils smell green and fresh. Others lean more ripe or fruity. And a good tasting helps you figure out what you’re actually noticing.

The tasting format uses special cups made of biodegradable corn. You’re not sipping from a random glass and guessing. The cups and the structure help you focus on aroma first, then flavor.

Here’s what you should expect during the tasting itself:

• Smell the aroma closely and learn what “good” smells like in competition terms
• Taste and notice flavor traits (and what defects can taste like)
• Learn how to connect aroma to food use, so it’s not just a tasting trick

If you’ve ever wondered why two “good” olive oils can taste nothing alike, this is where the confusion starts to clear.

Extra Virgin, Cold Pressed, and the Stuff Labels Get Wrong

This is the part that turns a tasting into something you can use when you shop.

Johnny explains what extra virgin means—how an oil can be described as extra virgin and what that classification implies. He also addresses the phrase “first cold pressed,” and why it’s often more confusing than helpful.

A useful way to think about it: labels are marketing language. Tasting is what confirms quality. When you learn the logic behind extra virgin, you stop treating the bottle like a mystery.

You’ll also hear about how the best olive oil is made, and how bad oils are made. That doesn’t mean he’s trying to scare you. It means he’s giving you a framework to understand what matters: the oil’s freshness, the milling and handling process, and the factors that can introduce defects.

If you want more nerdy detail, he can share technical facts about oil mills and even show photographs. If you want it lighter, he can keep things relaxed and focus on how to taste and use oils well.

Bread Pairing and How to Taste Like a Judge (Without the Pretension)

Yes, you can taste olive oil the competition way without turning it into a scene.

After the smell-and-taste steps, Johnny explains how to actually taste, not just drink. You’ll likely find yourself learning simple techniques like:

• using aroma to lead the flavor experience
• noticing the balance between fruitiness, bitterness, and that peppery finish
• paying attention to quality signals instead of guessing based on price or bottle design

If you prefer a softer entry point, bread is available. You can dip bread into the oil, and the bread options include sourdough and gluten-free (as offered for participants who want that). That makes the tasting friendlier if your palate needs a bridge from raw oil to real food context.

Two practical tips that come out of this kind of class:

• If you only taste oil neat, you can miss how it behaves with salt, heat, or acidity.
• If you only taste it on bread, you might not separate quality from “nice food pairing.” The class gives you both angles.

So you leave with skills, not just impressions.

Using Olive Oil After the Class: Cooking, Health Questions, and Pairing

One reason I like this tour format is that it doesn’t stop at “this tastes good.” Johnny answers questions about how to use olive oil with food.

You can ask about:

• whether you can use olive oil to cook with (you can, and you’ll get guidance on how)
• health questions related to extra virgin olive oil
• what milling technology changes in the final product
• how to match olive oils to your meals based on flavor traits

This is where the tasting pays off. A bottle of olive oil is easy to buy. It’s harder to choose the right one for the way you actually eat. Once you start understanding how oils taste and what the differences signal, your next purchase gets simpler.

And if you’re the kind of person who always buys the same label because it feels safe, the tasting will likely break that routine (in a good way). You’ll start shopping with your nose and your tongue, not just your habits.

Price and Value at $23: Why It Costs Less Than You Think

At $23 per person for about one hour, the value is in what you’re buying: expert tasting technique and practical education. This isn’t a long, multi-stop tour, so you don’t pay for transport time or a big itinerary.

Instead, you pay for:

• a judge with real competition experience
• a tasting of multiple top oils selected by expertise
• a structured explanation of how to interpret extra virgin labels
• Q&A that can cover cooking, health, and milling technology

If you’ve ever spent a lot of money on olive oil and still felt unsure whether you bought “the right kind,” this class can save you future guesswork. It also tends to make you more confident buying higher-quality oil later, because you learn what quality actually tastes like.

And the vibe helps value too. It’s described as friendly and welcoming, and that matters because you’re learning a sensory skill. You do better when you feel at ease asking questions.

Who This Fits Best in Your Valencia Plan (and Who Should Skip)

This experience is best if you want:

• a short, high-impact activity in Valencia
• real education about extra virgin olive oil, not just a tasting of one brand
• a guided format where you learn how to taste properly
• the option to ask lots of questions in your chosen language

It’s also a great choice if you’re a foodie who likes hands-on learning but doesn’t want a full-day commitment.

You might skip it if you want:

• a long tour that includes farms, mills, and a deeper regional walk-through
• a big meal experience built around olive oil
• a purely passive activity where you just observe

For most people, though, the one-hour structure is perfect. You’ll learn a lot, taste several oils, and leave with a clearer shopping and cooking plan.

Should you book Johnny Madge’s Olive Oil Tastings?

Book it if you like the idea of learning by your senses and you want to stop guessing about extra virgin. It’s not only about taste. It’s about understanding what you’re tasting—so the next time you buy olive oil, you’ll have a method.

Also book it if you enjoy asking questions. Johnny’s approach is flexible: he can keep things light and fun, or go into nerdy details like milling technology if that’s what you want.

Skip it only if you need a larger, more time-consuming tour format. This is a focused class. Short, friendly, and genuinely useful.

FAQ

How long is the Johnny Madge olive oil tasting?

It lasts about 1 hour.

Where does the tasting take place?

The meeting point is at La Ola Fresca, a cafe in Benimaclet, on a tree-filled square with a big, visible sign.

What is the price per person?

The cost is $23 per person.

What do I get during the tasting?

You’ll taste at least 3 of the world’s best olive oils, with explanations of the techniques used in international olive oil competitions.

Is the tasting led by Johnny Madge, and does he have judging experience?

Yes. The class is hosted by Johnny Madge, an International Olive Oil Competition judge.

Do you offer bread, and is gluten-free available?

Yes. If you want, you can dip bread in the oil. Sourdough and gluten-free bread are available.

What languages are offered?

The tour guide provides instruction in English, Italian, French, and Spanish.

Can I ask questions about cooking or health?

Yes. Johnny can answer questions about olive oil, including health and using olive oil with food, as well as whether it can be used for cooking.

Is the experience wheelchair accessible?

Yes, it is wheelchair accessible.

What is the cancellation policy?

There is free cancellation up to 24 hours in advance for a full refund.

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