Athens Old Town: Greek Olive Oil & Herbs Tasting

Athens’ olive-oil lesson takes place inside Brettos, the city’s oldest bar, where rows of colorful bottles and old wine barrels create a memorable setting for a quick tasting. You sample four Greek extra virgin olive oils, then try them with local herbs to see how the flavors change.

I like the short format and the central Plaka location. I also like that the tasting is practical rather than formal: you learn how virgin and extra virgin olive oil differ, then taste the oils yourself. The main drawback is the 20-minute length. If you want a long food class or a full meal, this is too brief, and the experience can feel rushed when attendance is low.

Key points to know

• Four oils in 20 minutes: You compare several Greek extra virgin oils with help from an English-speaking expert.
• Brettos is part of the experience: The tasting happens at Athens’ oldest bar, filled with wine barrels and spirits.
• Herbs add a useful food lesson: You learn which Greek herbs pair well with olive oil.
• Irini has hosted some tastings: Her sessions included patient explanations, questions, and a glass of wine to enjoy with a favorite oil.
• Plaka makes the timing easy: The bar sits in the old town, close to the Acropolis and other central sights.
• Plan for a tasting, not lunch: Food and extra drinks cost more, and the full activity lasts only 20 minutes.

Four Greek oils in the heart of Plaka

This is a compact tasting with a clear purpose: help you tell Greek olive oils apart. You do not simply dip bread into one bottle and call it a lesson. The host pours four types of Greek extra virgin olive oil and guides you through their differences.

That comparison matters. One oil may taste gentle and grassy, while another may have a stronger peppery finish. You may notice different levels of fruitiness, bitterness, or heat. The point is not to find one magical winner. It is to learn what you like and to understand why Greek olive oil can taste so different from bottle to bottle.

You also receive Greek herbs to taste alongside the oils. This gives the session a useful kitchen angle. Instead of treating olive oil as a stand-alone sample, you begin to think about how herbs can shape a simple dish.

For me, that makes this more worthwhile than a basic souvenir-shop tasting. You leave with a better sense of how to use the product at home, even if you are only in Athens for a few days.

Brettos brings atmosphere without a long detour

Brettos is in Plaka, the old town area at the foot of the Acropolis. The meeting point is easy to identify: find Brettos Bar, follow the step on the right-hand side, and ask for the olive tasting booked in your name.

The setting does much of the work. Brettos is known as the oldest bar in Athens, and its interior includes many barrels of Greek wine and spirits. That gives the tasting a sense of place before the first oil reaches your glass.

This is not a countryside olive farm or a production mill. You will not be taken outside the city to see trees, presses, or storage tanks. Instead, you get a quick food lesson in a historic central venue. That trade-off is important. The experience works well between a visit to the Acropolis and a walk through Plaka, but it does not replace a full agricultural tour.

The bar is also a practical choice for a short activity. You do not need a taxi or a separate excursion. You can fit the tasting into a day of sightseeing, then continue on foot through the old town.

How the 20-minute tasting unfolds

The session begins with the olive oils. An English-speaking instructor introduces the samples and explains the difference between olive oil, virgin olive oil, and extra virgin olive oil.

You then taste four extra virgin oils. The expert helps you notice how they differ rather than leaving you to guess. If you have never compared oils side by side, this is the most useful part of the activity.

Next come the herbs. You taste several Greek herbs with the oil and learn which combinations work well. The herbs turn a technical tasting into something more familiar and practical. You can start imagining the oil on vegetables, salads, bread, or other simple foods, although specific dishes are not part of the stated tasting.

A glass of wine is also part of the experience described. One host, Irini, has served a pleasant glass of white wine at the end and allowed the participant to enjoy it with a preferred oil. The exact flow may depend on your host and group, so think of the wine as a relaxed finish rather than a separate wine course.

The activity ends quickly. Twenty minutes is enough for an introduction and comparison, but not enough for a long conversation about Greek agriculture, regional varieties, or cooking. If you ask questions, the pace may feel more personal and useful. If you arrive alone and no one else is booked, the explanation may be much shorter.

Why the herbs make this more than an oil sample

Olive oil tastings can become abstract. You swirl, taste, nod, and then forget which sample was which. The herbs give this experience a practical edge.

You get to test how an oil behaves with another flavor. A mild oil may suit delicate herbs, while a stronger oil may hold up better beside bold flavors. The session is not presented as a full cooking class, but it gives you a simple way to think about Greek ingredients.

I like this for shoppers who want to take olive oil home but do not know what to buy. Labels can tell you the grade and origin, but they cannot tell you which taste you prefer. Sampling four oils first can prevent an expensive guess.

The same applies to herbs. If you plan to visit a food market later, the tasting gives you a little context. You can look for oils and herbs with a clearer idea of how you might use them.

The host can shape the whole experience

The strongest version of this activity depends on the person leading it. Irini has hosted a session with a small group, taking time to explain the oils and answer questions. That kind of host turns a short stop into a friendly lesson.

The experience is conducted in English. The advertised instructor language is English, so you should be comfortable following a spoken explanation in English and asking questions in the same language.

The small-group format can be a real advantage. You have a better chance to ask why one oil tastes more peppery or how to pair a particular herb. It can feel almost private when only a few people attend.

There is also a possible weakness. A very small booking does not always lead to a longer private lesson. On one occasion, the four oils were poured and the explanation lasted only about three minutes before the participant was left with the wine. That means the quality can depend on how actively the host engages with you.

My advice is simple: ask questions early. Ask what makes each sample different, which oil is best for cooking, and which herbs suit your favorite sample. You will get more from the 20 minutes if you treat it as a conversation rather than a presentation.

What the $23 price really buys you

At $23 per person, this is not a cheap drink stop, but it is a modest price for a guided tasting in central Athens. The value comes from three things: four olive oils, Greek herbs, and an expert explanation in a famous old-town bar.

The price makes more sense if you already plan to visit Plaka. You are not paying for transport, a long transfer, or a full meal. You are paying for a short, organized introduction to one of Greece’s best-known foods.

It is less convincing if you expect a generous spread or a full wine tasting. Food and extra drinks are not included, and anything you order after the session costs more. You can stay at Brettos for drinks and finger food, but that becomes a separate purchase.

Think of it as a focused add-on to your Athens day. For a couple or small group that wants a brief break from monuments, the price is reasonable. For anyone seeking a full culinary event, the session is too limited.

Staying for wine and finger food

After the formal tasting, you can remain at Brettos and order drinks or finger food at an extra cost. This option is useful if you like the setting and want to slow down.

The included experience is not a meal. You should arrive expecting four oils, herbs, instruction, and the described glass of wine, not a table covered with Greek dishes. If you want to turn the stop into a longer break, budget separately for anything you order afterward.

The bar’s location makes this add-on easy. You can continue your afternoon in Plaka without relocating. You are also close to the Acropolis, so the tasting can fit before or after that major sight, depending on your schedule.

Who will get the most from this tasting

I would recommend this to you if you want a short, low-effort food activity in central Athens. It suits first-time visitors who want a little more context for Greek ingredients without giving up half a day.

It is also a good pick if you enjoy comparing flavors. The four-oil format gives you a clear side-by-side test, and the herbs make the lesson easier to remember.

Families may appreciate the short duration, though the activity is most useful for people interested in tasting and asking questions. Couples and small groups can make the most of the relaxed bar setting.

This is not the right choice if you want to see olive groves, visit a pressing facility, or sit down to a full Greek meal. It is also not ideal if you dislike quick presentations or expect a long personal consultation.

Timing, meeting point, and cancellation

The activity lasts 20 minutes, with starting times available according to the date you choose. Build in a few extra minutes to find Brettos in Plaka, especially if you are walking through the old town streets.

At the bar, use the step on the right-hand side and ask for the olive tasting booked in your name. Hotel transfer is not included, so you make your own way there.

You can cancel up to 24 hours in advance for a full refund. The reserve-now, pay-later option also keeps your plans flexible, which is useful when your Athens schedule includes weather-sensitive sightseeing.

Should you book the Brettos olive-oil tasting?

Book it if you want a 20-minute introduction to Greek olive oil in a memorable Plaka bar. The four samples, herb pairings, central location, and chance to continue with wine or finger food make it a handy addition to an Athens sightseeing day.

Skip it if you want a full meal, a farm visit, or a detailed professional tasting. The short format can be excellent with an engaged host such as Irini, but it may feel thin if the explanation is rushed.

My practical advice is to book this as a small food experience, not as a major Athens attraction. Keep your expectations in that lane, ask questions, and allow time afterward if you want to enjoy Brettos properly.

FAQ

Where does the olive-oil tasting take place?

It takes place at Brettos Bar in Plaka, Athens’ old town. Brettos is described as the oldest bar in Athens and is close to the Acropolis.

How long does the experience last?

The tasting lasts 20 minutes.

How many olive oils will I taste?

You will taste four Greek extra virgin olive oils.

Are Greek herbs included?

Yes. The tasting includes Greek herbs paired with the olive oils.

Is wine included in the experience?

The activity description includes a glass of wine. Food and additional drinks are not included, so confirm the exact serving details when you arrive.

What language is the tasting conducted in?

The instructor language is English.

Is hotel pickup included?

No. Hotel transfer is not included. You need to reach Brettos in Plaka yourself.

How do I find the meeting point?

Find Brettos Bar, follow the step on the right-hand side, and ask for the olive tasting booked in your name.

Can I cancel for a full refund?

Yes. You can cancel up to 24 hours in advance for a full refund.