Olive oil can taste like fruit, not fat. In Athens, this Brettos Plaka tasting turns wine and extra virgin olive oil into a hands-on skill you can use at home or in a wine bar. You get guided samples designed to show how Greece’s two classic staples actually work together.

I love that the format is small group and practical, with a limited class size so you can ask questions instead of just passing cups along. I also like the mix of olive oil + wine + pairing foods, since the herbs, cheese, and deli elements show you what changes in flavor when you combine things.

One thing to consider: the experience is described as a masterclass, but it can feel light on long, formal lecturing. If you want super technical breakdowns and a big snack spread, set expectations for a focused tasting with canapes that may be modest.

Key highlights worth circling

• 6 wine tastings that teach you what to notice, not just what to drink
• 4 extra virgin olive oils so you learn the differences between styles
• Herb, cheese, deli, and spice pairings to make flavors click faster
• A small group of up to 8 with English instruction
• Hands-on evaluation of both wine and olive oil so you can replicate pairings later

Why this Brettos tasting feels like the real Athens version of wine education

Athens has plenty of wine tours that focus on the scenic stuff. This one focuses on taste, technique, and practical pairing, which is the part you actually use when you travel again. You’ll learn that wine is fermented grape juice, while extra virgin olive oil comes from freshly pressed olives—two natural ingredients with very different personalities on the tongue.

What makes it special is the pairing goal. You’re not just sampling Greek products; you’re learning how to put them together with herbs, cheese, deli items, and spices. That is how people in wine bars and homes build an experience that lasts beyond one pour.

You’ll also get the logic behind why Greek food matches Greek drink. Olive oil brings fruit, bitterness, and peppery finish; wine adds acidity and tannins; herbs and spices steer everything. Once you understand the pattern, you can make smarter choices without needing a cheat sheet.

Entering Brettos Plaka: how to find it and what to look for

Your meeting point is Brettos Plaka, described as the oldest bar in Athens. You’ll go down the steps on the right side and enter the Deli & Tasting Room. That detail matters because the bar feels like part of a larger food-and-drink space, not a standalone classroom with a big sign.

I like that the location is central enough to work into a normal day. Plaka is easy to wander, and a tasting like this is a great reset when the walking starts to wear on your feet. Also, the deli setting makes the pairing part feel natural. You’re not imagining what cheese and spices might do—you’re tasting them right there.

Since you’re limited to a small group (up to 8), you’ll probably settle quickly and start tasting without a long waiting loop. That keeps the experience feeling like a real lesson, not a line system.

The olive oil tasting: learn the language of extra virgin

The experience gives you four different extra virgin olive oil types. That’s a big deal because it trains your palate to detect differences you would otherwise miss. Olive oil can taste like green fruit, ripe fruit, fresh herbs, almonds, or pepper—depending on the oil’s characteristics.

During this part, you’re essentially learning evaluation skills. You’ll learn how to taste olive oil in a way that connects to flavor pairing. That means paying attention to how it feels and how it finishes, not only whether it tastes good.

Here’s what you should aim to notice as you taste:

• Does it hit with a grassy or fruity aroma?
• Is there bitterness and is it pleasant, not harsh?
• Does it have that peppery finish that makes you want another sip?

This is the part that tends to surprise people. Many folks assume olive oil is background flavor. The class teaches you it can be a main event—and the right oil can make herbs, cheese, and deli items feel more vivid instead of more salty or greasy.

Six wines in one session: comparisons that teach you faster

You get six wines. The goal is to learn how to evaluate wine and how it pairs. Instead of tasting one wine and moving on, you’re tasting with context—so each pour is a comparison.

You’ll hear how wine comes from fermented grape juice, and you’ll taste the differences in how wine behaves on the palate. The class emphasizes evaluation, so you should expect guidance on what to notice: aroma, flavor direction, acidity, and how the finish interacts with food.

This kind of tasting works because wine becomes easier when you stop trying to memorize names and instead learn patterns. For example, you can start linking higher acidity with food freshness. You can notice how tannins can feel drying when you pair them with richer bites, and you can learn how olive oil and herbs change the effect.

I also like that the instruction is in English, which keeps the learning direct. You’re not stuck guessing what the guide wants you to focus on. With a small group, you can ask follow-up questions if something doesn’t make sense right away.

Pairing herbs, cheese, deli, and spices: the skill you’ll actually use

This is where the masterclass becomes more than tasting. You’re given organic herbs and spices, plus canapes and condiments, along with cheese and deli-style elements. The pairing is designed to show how herbs and olive oil work together with food flavors.

Think of it like learning sauce mechanics. Herbs add aroma and lift. Spices add warmth and sometimes sweetness or heat. Cheese contributes fat and salt. Deli items add cured, savory notes. Olive oil can smooth the edges or sharpen the finish depending on the oil. Wine can add contrast through acidity and structure.

The most valuable takeaway is that you start to connect cause and effect:

• If a bite feels heavy, olive oil and acidity can bring balance.
• If flavors feel flat, herbs and spices can add direction.
• If something feels too sharp, a richer bite can round it out.

One review mentioned an extra honey tasting experience with a variety of flavors. That isn’t listed in the core tasting details, so I’d treat it as something you might get depending on what’s on offer that day. Still, the point is clear: the tasting space likes to expand flavor exploration beyond wine and olive oil when possible.

How the 90-minute masterclass fits into the full 2-hour experience

Even though the overall duration is listed as 2 hours, the masterclass itself is described as 90 minutes. That makes sense in practice: you likely get a focused tasting block with short explanations, followed by additional time to enjoy the pairings and move through the samples at a comfortable pace.

Because the group is limited to 8 participants, you’re less likely to feel rushed or lost in a crowd. You get time to taste, react, and ask. That matters because wine and olive oil appreciation is not a passive activity. You need a moment to smell, sip, and compare.

I also appreciate the timing because it works for a day in Athens without stealing half your afternoon. You can do this after a morning of sightseeing and still have time to wander, eat dinner, or catch a sunset walk around Plaka.

Price and value: what $58 buys you in real terms

At $58 per person for about 2 hours, you’re paying for more than drinks. You’re paying for guided evaluation of 6 wines and 4 extra virgin olive oils, plus pairing components like organic herbs and spices and canapes/condiments.

The value comes from two things:

1. Quantity with guidance: You get enough tastings to learn patterns, not just dabble.
2. Pairing training: The class teaches how to combine flavors so you can repeat it at a wine bar or at home.

Could you buy a glass of wine and a snack elsewhere for less? Sure. But you would not get the structured comparison of multiple wines and multiple olive oil types, plus the pairing approach that turns random tasting into a skill.

That said, one visitor did note missing canapés and felt the explanations were quick and general rather than a full, deep masterclass. I can’t predict how your exact session will run, so I suggest you go into it expecting a tasting-led lesson rather than an hours-long formal lecture or a full meal.

Who this tasting suits best (and who should skip it)

This experience is designed for people who want to learn by tasting. You’ll enjoy it if you like food pairings, you’re curious about Greek pantry staples, and you want something small and interactive rather than a big group bus tour.

It’s also a good option if you’re the type who buys wine but rarely knows what to pair it with. The herbs, cheese, deli items, and spices make the learning practical.

It is not suitable for people under 21, so if you’re traveling with younger family members, you’ll need a different plan.

If you’re a total wine nerd who expects a highly technical, chemistry-level breakdown, you might find the pace more approachable than intense. One consideration is that explanations can be simple and quick. That can be a plus for beginners, but it’s something to keep in mind.

What to do after: turn your tasting into a real Athens food plan

Once you learn the patterns, you’ll feel more confident ordering. Here’s how to turn the class into your next meal:

• Look for olive oil-forward dishes and not just plain bread and butter vibes.
• Choose herbs and spice flavors you tasted in the masterclass and look for them in salads, starters, and spreads.
• Pair wine orders with what you liked during the tastings: if something worked, replicate the structure, not the exact product.

Also, plan your appetite. Since canapes and condiments are included, you’ll get tasting bites, but this is not billed like a full dinner. If you’re the kind of eater who turns tasting into a full stomach, you’ll probably want to eat afterward.

Should you book Brettos Plaka Greek Wine & Olive Oil Tasting?

Book it if you want a short, high-learning tasting with real pairing practice. I think it’s one of the stronger value options in Athens if you care about food and want to leave with a skill you can use immediately.

Skip it if you’re expecting a large, meal-sized spread or long, highly technical instruction. This is a guided tasting and pairing lesson, and the best results come when you treat it like that: taste closely, ask questions, and focus on what combinations work for you.

If you want a mellow, small-group afternoon that teaches you how to think about Greek wine and extra virgin olive oil, this is an excellent way to spend your time in Athens.

FAQ

How long is the tasting?

It lasts about 2 hours.

What does the experience include?

You get six wines, four extra virgin olive oils, organic herbs and spices, canapes and condiments, plus masterclass instruction on wines and olive oil.

How many people are in the group?

It’s a small group with a maximum of 8 participants.

Is there an age requirement?

Yes. It is not suitable for people under 21.

What language is the instruction in?

The masterclass is in English.

Where is the meeting point?

Meet at Brettos Plaka, 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 offered up to 24 hours in advance for a full refund.

Can I reserve without paying right away?

Yes. The option is reserve now & pay later, so you can book and pay nothing today.

Do I need to check start times?

Yes. The duration is 2 hours, and starting times depend on availability.

How many tastings of wine and olive oil will I have?

You’ll taste six wines and four different extra virgin olive oils.