You come for olive oil. You stay for the honey education in Fira. This workshop pairs extra virgin olive oil and two distinct honeys—flower and pine—served with simple Greek snacks, plus a short background talk on how the products are made and tasted.

I love the small-group feel, capped at 10 people, so you get plenty of time to ask questions and compare tastes. I also like that the host, Pantelidis Stathis, keeps it friendly and personal, and the food pairings make it easy to follow along without needing a food-science degree.

One consideration: it’s held at STOA in an underground spot. That’s great for escaping heat, but if you’re sensitive to enclosed spaces, it’s worth planning for a few minutes indoors.

Key things to know before you go

• 10-person max keeps the tasting from feeling like a factory line.
• You’ll taste flower honey and pine honey side by side, not just one option.
• Samples of organic extra virgin olive oils come with breads, crisps, tomatoes, feta, and Greek cold cuts.
• The host explains the harvesting/production/tasting process as you taste.
• You’ll also have raki (traditional drink) included with the tasting.
• Mobile ticket for entry, and the meeting spot can be easy to miss if you don’t look carefully for the signs.

Finding STOA Bar in Fira’s main square (underground, near a fish spa)

The whole experience centers on STOA Bar Santorini, tucked in Fira. The key detail is how to locate it: you’re looking for the bar-restaurant signs, because the tasting space is underground of the main square of Fira, next to the fish spa.

That matters more than you’d think. Fira can feel like a maze of steps and viewpoints, and if you arrive late or distracted, you can wander past it. Give yourself a little cushion, and scan for the STOA signs before you commit to an escalator route.

The plus: several people point out the room feels cooler than you’d expect for Santorini’s midday heat, with fans creating a breeze. If your itinerary is packed with walking, this stop gives your body a break while you sample local products.

Why this workshop works better than a quick tasting booth

A lot of food tastings in tourist towns are loud and rushed. This one is built for close comparison. With a group cap of 10, you can actually notice differences between samples instead of being swept along by the schedule.

You also get the social benefit. You’re not stuck listening to someone talk at you for 90 minutes. The structure is more like a guided tasting table: the oils and honeys are placed in front of you, and the host explains what to look for as you go. That makes it easier to connect the idea (harvest timing, production method, tasting approach) to the taste in your glass and on your cracker.

Private means you won’t be sharing the experience with strangers you didn’t plan for. Even if you show up solo, it won’t turn into a crowded “tour scrum” event. For couples, friend groups, and families (with an adult), it’s a more relaxed rhythm.

The 90 minutes: what you’ll taste and how the talk fits in

The session runs about 1 hour 30 minutes, and it starts in Fira at STOA. Once you sit down, the tasting begins with the table set: multiple organic extra virgin olive oils plus two honeys—flower honey and pine honey.

Here’s the core flow:

1. You’re served the olive oils and honeys.
2. The host talks through the harvesting and production of extra virgin olive oil.
3. You taste each option with pairings (bread, crackers/crisps, tomatoes, feta, and Greek cold cuts).
4. You continue tasting while the guide explains what differences can mean in flavor and character.

The honey part is especially fun because pine honey isn’t “just sweet.” It gives you a different impression of sweetness and aroma compared with flower honey, and you can actually compare both during the same session.

And unlike some tastings where you feel like you’re passing through, this one is set up as a proper workshop style meal. Snacks are included, and the pacing is slow enough that the information actually sticks.

The pairing board: breadsticks, tomatoes, feta, cold cuts, and raki

One of the smartest parts of this tasting is the pairing list. Olive oil and honey can taste confusing on their own, but when you add classic Greek foods, the flavors snap into focus.

You’ll typically get:

• Cherry tomatoes
• Feta cheese
• Olives
• Crackers or bread sticks
• Greek traditional cold cut
• Snacks with a starter described as local delicacies with pastourma and raki

Pastourma shows up as part of the starter idea, and it’s a useful pairing because it brings salt and depth that makes oil feel more structured and honey feel more dimensional.

And yes, raki is part of what’s included. The tasting experience is designed as an all-in-food-and-drink moment, not just product samples. One important note: alcoholic drinks (beyond what’s included) are not part of the price, but the option to purchase extra drinks exists. If you’re planning to keep it light, decide early—raki included is already part of the experience.

How you’ll shop smarter for olive oil and honey back home

This is one of those Santorini activities that pays off after you return. You’re not only tasting. You’re learning a practical framework for choosing products later.

The standout themes from the session (based on what the host explains and what people highlight) include:

• How harvesting and preparation can affect olive oil taste
• The idea that when olives are harvested during the season can change flavor character
• How to approach tasting so you can evaluate oils and honeys more confidently, not just by sweetness or bitterness
• Tips around storage, so what you buy doesn’t lose quality quickly

If you like cooking—or if you just want your pantry to feel like it belongs to your trip—this workshop helps you connect a label to a real flavor outcome. And you’ll also be more prepared if you end up shopping for gifts. People often treat olive oil and honey like souvenirs without thinking about how to select them. Here, you get enough context to do it with confidence.

Price and what $70.14 actually covers

At $70.14 per person, this isn’t the cheapest thing on your Santorini list. But it includes more than most “sampling” events.

What you’re getting in the ticket price:

• Olive oil tastings (including bio and extra virgin olive oil)
• Honey tastings (flower and pine)
• Bread sticks/crisps and snack pairings (cherry tomatoes, feta, olives, and Greek cold cut)
• Raki as the traditional drink component

What’s not included:

• Additional alcoholic drinks if you choose to buy more
• Drinks overall beyond what’s part of the tasting setup

So the value equation is simple. If you’re used to paying for tastings that are only a few sips and a stale cracker, this session is more like a guided snack board with enough variety to learn from.

Also, the small group matters for value. You’re paying for time and attention, not just for product samples. At 10 people max, you’re less likely to feel like a number.

Who should book this olive oil and honey tasting

This one fits best if you want:

• A food-focused experience that doesn’t require reservations at a restaurant
• A break from the walking and heat in Fira (the underground setting and fans help)
• Something specific to Greece beyond wine and sunsets
• A guided explanation that helps you buy better pantry staples later

It’s especially good for:

• Couples who want a relaxed, shared activity
• Food lovers who like learning what they’re eating
• People who plan to cook at home and want stronger confidence when choosing EVOO

Families can join too, as long as children are with an adult. Minimum drinking age is 18 for the raki portion, so keep that in mind for anyone underage in your party.

How to plan around the session

A few practical notes that make the visit smoother:

• Aim to arrive a few minutes early so you can find the STOA entrance and get seated without stress.
• Plan this as a mid-afternoon or early evening activity if you’re trying to avoid the hottest walking hours.
• Bring your curiosity. The format works best when you actually taste and compare, then ask a question or two.
• This experience is in English, so if you’re traveling with friends who need English explanations, you’re set.

Also, if you rely on transit, the location is near public transportation, which helps if you’re not planning to rent a car.

Should you book this Santorini tasting?

Yes, if you want a small-group, Greece-specific food workshop in Fira. The best reason to book is the combination of two honey types (flower and pine) plus multiple olive oil samples, all paired with classic snacks and guided by Pantelidis Stathis in a way that feels personal rather than scripted.

Skip it if you only want a fast photo stop or if enclosed indoor spaces make you uncomfortable. But if you’re open to a cool, calm table-based tasting where you leave with both good flavors and better shopping sense, this is a solid use of time.

FAQ

How long is the olive oil and honey tasting in Santorini?

It runs for about 1 hour 30 minutes.

Where is the meeting point?

The start point is Stoa Bar Santorini FiraDanezi, Stoa Pelekanou, Fira, Santorini 847 00, Greece.

What exactly do I get to taste?

You taste bio and extra virgin olive oil, two honeys (flower honey and pine honey), plus snacks like cherry tomatoes, crisps or bread sticks, feta cheese, and Greek traditional cold cuts. Raki is also included with the tasting.

Is it a small group?

Yes. The group size is capped at 10 people. It’s also private, meaning only your group participates.

Is the tour offered in English?

Yes, it’s offered in English.

Are there age limits?

Children must be accompanied by an adult, and the minimum drinking age is 18.

What is the cancellation policy?

You can cancel up to 24 hours in advance for a full refund. If you cancel less than 24 hours before the start time, the amount paid is not refunded.