A spoonful of olive oil can teach you a lot. This Brettos Plaka tasting turns Greek wine and extra virgin olive oil into something you can actually judge and pair, not just sip. You’ll work through multiple tastings with a simple method, then use it for pairings with herbs, cheese, and deli items in a small setting.

I especially like the way it separates the two products you think you know. Wine is fermented grape juice, while olive oil is freshly squeezed olive juice, and the format makes that difference obvious. One possible drawback: one recent booking reported that the food side did not match the advertised canapés, so I’d treat the canapés as a nice bonus rather than a full meal plan.

Key things I’d watch for

• Six wines + four extra virgin olive oils means real comparison, not one-off sampling
• Herb and food pairing practice helps you shop, taste, and pair at home
• Small group (up to 8 people) gives you more time to ask questions
• English instruction makes the tasting method easy to follow
• Canapés and condiments are included, but one booking had a mismatch, so set expectations lightly

Greek Olive Oil and Wine, Explained in a Tasting Room

If you’ve ever stood in a Greek shop staring at olive oil bottles, you’re not alone. The hard part is that olive oil labels can look like they’re speaking a different language than your taste buds. This experience at Brettos Plaka is built to fix that, using four different extra virgin olive oil types plus a set of six wines, with guidance on what to notice and how to judge quality.

The session is described as a masterclass, and it follows a practical idea: you don’t just taste. You learn how to evaluate. Wine and olive oil are both natural “juices,” but they behave differently in your mouth and on your nose. Once you understand the differences, pairing herbs, cheese, and deli foods becomes much more predictable.

Plan for a full 2 hours overall, with the masterclass running about 90 minutes. That’s enough time to taste repeatedly, compare, and still leave with a method you can use the next time you’re choosing a bottle.

What You’ll Taste: Six Wines and Four Extra-Virgin Olive Oils

You’ll taste six wines and four extra virgin olive oils as part of one structured lesson. The beauty here is repetition. You get more than a “try this and move on” experience. You can start to recognize patterns, like how certain wines feel drier or more aromatic, or how different olive oils show up as more peppery, more grassy, or more mellow.

Here’s the useful context the class brings up:

• Wine is fermented grape juice, so fermentation shapes aroma and mouthfeel.
• Extra virgin olive oil is freshly squeezed olive juice, so it’s about the fruit’s character and pressing style, not fermentation.

That pairing of concepts matters because people often assume olive oil is basically the same across brands, or that wine should be judged only by sweetness. This tasting helps you shift from “Do I like it?” to “What am I tasting and why?”

Also, since it’s a small group (limited to 8 participants), you can ask for clarification when something clicks late. That matters in a tasting room where everyone’s palate reacts differently. One person might get fruit first in a wine, while someone else notices acidity. You’ll see how the same pour can be described in a few different ways without anyone making it complicated.

Pairing Practice with Herbs, Cheese, and Deli

The star move in this masterclass is pairing. You’re not only tasting wine and olive oil in isolation. You’re learning how herbs and olive oil work together with cheese and deli foods, so you can build your own combinations later.

You’ll be served things to eat: canapés and condiments, plus organic herbs and spices used for the pairing instruction. That gives you a “kitchen reality check.” Pairing isn’t theoretical. It’s how flavors behave when they hit the same bite.

A few practical things you’ll likely take away during the pairing portion:

• Herbs can amplify or redirect what you notice in wine and olive oil.
• Olive oil can soften sharp edges or add a fresh, green note depending on the oil type.
• Cheese and deli items react fast to acidity and fat, so you learn how to balance rather than just match flavors.

And there’s a fun detail from at least one booking: honey tasting showed up as part of the experience. Honey works differently from herbs and cheese, so it’s a great “new variable” for training your palate. Don’t assume it’s guaranteed every time, but it’s a good sign the session may include extra flavor tests beyond the core wine and olive oil flights.

Brettos Plaka: Finding the Deli & Tasting Room Fast

Getting there is simple if you know what you’re looking for. Your meeting point is at Brettos Plaka, described as the oldest bar in Athens. Find Brettos, then go down the steps on the right side and enter the Deli & Tasting Room.

This location setup matters for the kind of experience you want. A deli-style tasting room is easier for pairing lessons than a shiny lecture room. You’re surrounded by the kinds of food inputs you’ll be using in the pairing discussion, so the instruction stays grounded.

Timing tip: because you’re doing multiple tastings, show up a bit early so you aren’t rushing at your first pour. Your palate improves fast when you’re relaxed.

Price and Value: Is $58 Worth It?

At $58 per person for a 2-hour experience, this works best if you want more than a casual taste. The value comes from the quantity of products you try: six wines plus four extra virgin olive oils. That’s a lot of sampling for a seated lesson style format, especially since the masterclasses are included and not just a quick walk-through.

Then there’s the pairing education. If you only sip wine and oil without learning how to evaluate, you’ll still enjoy it, but you’ll probably forget what mattered. Here, the goal is to leave with a method for tasting and pairing with herbs, cheese, and deli foods. That’s the part that can pay off on your next shopping trip or when you’re hosting friends and want a simple pairing game plan.

That said, set expectations around the food. One booking specifically flagged that the canapés weren’t provided as expected, and that the masterclass felt more like quick explanations than a deeper session. That doesn’t mean your experience will be the same, but it does mean you shouldn’t book it as a guarantee of a long, plated meal. Think tasting and instruction first, food second.

Who This Athens Tasting Fits Best

This is ideal for you if you:

• Like food and want a hands-on way to learn how to judge wine and olive oil
• Enjoy pairing games, even casually
• Want a small group experience where you can ask questions
• Plan to buy wine or olive oil in Greece and want to shop with confidence

It’s also a good fit if you’re not a “serious wine person.” The entire premise is evaluation made approachable: wine vs. olive oil, then how pairing works. You don’t need a cellar at home to get value from that.

It’s not for kids, and it isn’t for everyone: the session is not suitable for people under 21. If you’re traveling with teenagers, you’ll need to pick a different activity.

Getting the Most From the Class: Small Tips That Help

This kind of tasting rewards attention. Here are a few ways to get more out of those six wines and four olive oils:

• Taste in your own order, but take notes mentally. The goal isn’t to memorize labels; it’s to remember what changed when you switched products.
• Pay attention to aromas first. Wine and olive oil both carry a lot of information in scent, and it’s often where the differences become obvious.
• Try the food pairings even if you’re not a cheese person. Cheese and deli foods are part of the training. Skipping bites makes pairing less useful.
• Have water ready after tastings. The session is designed for tasting, so hydration helps you keep your palate steady.
• Come with questions. In a group limited to 8, asking what to notice in the next pour is usually the fastest way to learn.

And one more practical point: if you’re sensitive to strong flavors, start with lighter pours and be honest with yourself about what you like. This is about learning to evaluate, not forcing your palate to enjoy everything.

Should You Book Brettos Plaka’s Greek Wine and Olive Oil Tasting?

Book it if you want a structured, food-and-taste focused lesson you can use right away. The biggest reason is simple: you’re tasting a lot (six wines, four olive oils) and you’re pairing them with herbs, cheese, and deli items, not just listening to facts.

Skip it or reconsider if you’re expecting a big, fully consistent meal experience. One booking flagged that canapés and the depth of the masterclass didn’t match what was advertised, so keep food expectations realistic. Also, if you don’t enjoy tasting multiple products in a short window, the pace may feel like too much.

If you do fit the sweet spot, this is a fun Athens stop with a clear takeaway: you’ll learn how to taste wine and extra virgin olive oil with a method, and you’ll be able to build better pairings long after you leave the deli tasting room.

FAQ

How long is the Athens Greek Wine and Olive Oil Tasting at Brettos Plaka?

The experience lasts 2 hours, and the masterclass portion is described as 90 minutes.

What tastings are included in the class?

You’ll be served six wines and four extra virgin olive oils, along with organic herbs and spices for pairing.

Is food included?

Yes. Canapés and condiments are included, and the tastings are paired with cheese, delicatessen, herbs, and spices as part of the masterclass.

How many people are in the group?

It’s a small group limited to 8 participants.

Is the tasting offered in English?

Yes, the instructor teaches in English.

What is the age requirement?

It’s not suitable for people under 21.

Where do I meet for the tasting?

Find Brettos the oldest bar in Athens, go down the steps on the right side, and enter the Deli & Tasting Room.

Can I get a refund if my plans change?

Free cancellation is available up to 24 hours in advance for a full refund.

Is there a reserve now and pay later option?

Yes. You can reserve now and pay nothing today, then pay later.

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