How to Plan a Wine, Food & Olive Oil Tasting tour

Experts in gastronomy tourism and sommeliers generally recommend a specific order so that flavors from WINE, OLIVE OIL, AND LUNCH INGREDIENTS are experienced properly, and guests don’t get palate fatigue. The sequence affects both taste perception and guest enjoyment.

Recommended Order of Tasting

[1] Olive Oil Tasting – First

Why start with olive oil:

Olive oil tasting requires a very clean palate. In the late morning, your palate is fresh and not affected by alcohol.
Wine or heavy food before it can mask bitterness, fruitiness, and pepperiness.
Professional olive oil tastings are usually done before meals.
Olive oil tasting is usually done in small portions (you sip, not swallow much). It often stimulates appetite rather than fills you up.

Typical experience:

Small tasting of 3–4 oils
Bread or apple slices to cleanse the palate
Explanation of fruitiness, bitterness, pungency

Duration usually 20–30 minutes.

[2] Lunch (Mediterranean / Local Food)

Why lunch comes second:

Guests are relaxed after the first tasting.
Olive oil experience creates context for the food.
Eating before wine tasting helps reduce alcohol absorption.
This gives you a solid base before wine.

Expert recommendation:
Lunch should be moderate, not too heavy if a winery visit follows.

Typical dishes:

Greek salad with local olive oil
Seasonal meze
Local cheese or meat dishes

Duration 60–90 minutes.

[3] Wine Tasting – Last

Why wine tasting is last:

After food, alcohol hits more gently. You can sip slowly and spit if needed. Your energy level will be steadier.
Wine flavors are complex and require a relaxed pace.
Guests enjoy wine more after eating.
Avoids guests drinking alcohol on an empty stomach.