It was a pleasure participating in this session, wonderful people, great EVOOs and a fantastic lunch, my congratulations to the Olive Oil School of Valencia.” Santiago Botas, expert taster with over 20 years experience, Director of the World Bulk Oil Exhibition, member of international tasting panels in Japan, etc. and great lover of extra virgin olive oil.

The Columela Tasting Club of Valencia began on December of 2013 and, since then, we have had get-togethers in fine restaurants such as El Poblet de Quique Dacosta, Ricard Camarena and Vertical, El Monastrell, all of which have a one-star Michelin rating. In addition, we have also met in various olive oil mills and other restaurants. We are extremely pleased to have been honored by the presence of invited guests such as Santiago Botas, expert olive oil taster, Mateo Blay, president of AGR! FOOD MARKETING, and Maria Luisa Ruiz, director of the Official Tasting Panel of the Valencian Community or Juan Peñamil, CEO of Mercacei, Olivatessen, among others. You can find more information about the club in our blog and in our Let’s talk about olive oil.

Our next meet up will be on Saturday, 4th of June 2016.


boton acceso a socios


2017: May 27th, September 16th, December 2nd


  1. We at the Olive Oil School of Spain have found that many of our students, after having completed a course, have no way to continue training, and therefore suffer a substantial loss of what they learned.
  2. The general lack of knowledge about extra virgin olive oil (EVOO) makes it difficult to speak about oil and share opinions, and thus it becomes difficult to maintain a certain level of tasting competence.
  3. It is important to keep in mind that one opinion alone of an EVOO is not sufficient to classify it; therefore it is absolutely necessary to have more than one opinion, i.e. to evaluate the quality of an oil as a group.
  4. One of the things that can cause difficulties for producers is adapting their oil, which is hampered by a lack of objective analysis of their product.
  5. Given the culture of competition, it is not, unfortunately, customary for producers to try each other’s EVOOs. We provide the opportunity for producers to try a wide variety of high quality EVOOs that are currently on the market.
  6. We at the Olive Oil School of Spain aim to keep high and consistent standards, through rigor and discipline, in olive oil taste training.

The Columela Tasting Club offers the opportunity for continuous olive oil training. Our aim is to:

  • Maintain consistent practice of sensorial analysis
  • Enjoy both the analytical and the pleasurable aspects of olive oil
  • Exchange opinions with others who are experienced in the world of olive oil

The Columela Tasting Club pursues learning about olive oil and attaining one’s respective objectives through pleasure and fun, in a relaxed environment, with gastronomy as the main venue.

Tasting sessions are held periodically throughout the calendar year, in which we examine olive oils selected by the Olive Oil School of Spain. These are sessions where the atendees can enjoy themselves while improving their tasting skills. During the sessions we have a meal at prestigious restaurants that are very familiar with extra virgin olive oil.

We often have invited guests who are specialists in the world of sensorial analysis of olive oil. Members are allowed to bring one guest of their choice to every session.

Each person (both members and their guests) pays for his or her meal.

To join the Columela Tasting Club, fill out the membership form.

Membership implies association with the club for one year, starting from the date of the first tasting session you attend.

Payment is made by bank transfer in one lump sum of 410€ plus VAT.

Non-members may attend one club session for the price of 65€ plus VAT per person. The meal following the tasting session is not included in this price.


[formidable id=3] You will receive instructions for the bank transfer after you have filled out the registration form.


Do you want more information?
Contact us

Leave a Reply

Your email address will not be published. Required fields are marked *

Post comment