We begin with an introduction to the cooperative Señorío de Camarasa, where the visitor approaches the history of mountain olive groves and the value of oil as the axis of the gastronomic culture of Sierra Magina. This first moment places the experience in its context, highlighting the uniqueness of the picual oil of the area. Then we will visit the facilities to follow the olive's journey from its arrival to the mill after the collection. During the visit, the different stages of the processing process - grinding, extraction and oil collection - are explained by showing how a quality AOVE is obtained from care at each stage. Finally, the most expected time comes: tasting and tasting. Guided by specialized staff, the visitor learns to recognize the characteristics of extra virgin olive oil, while combining it with local products such as cheeses and sausages, appreciating its nuances in harmony with the flavors of the environment.

We begin with an introduction to the world and the culture of olive oil in the explanade of the Cortijo Las Huertas, where the visitor knows the history of the family and the value of the olive tree as the base of the territory. Then we equipped ourselves and went into the olive tree to collect olives directly from the tree. During this active tour, the visitor learns about the different types of planting, olive varieties, collection techniques - traditional and modern - and fruit cleaning processes, forming a real part of agricultural work. After this immersion into the field, the experience continues in the hydraulic mill, where traditional processing systems are interpreted. The route is moving towards the modern mill, where the current processes, the technology used, the types of oil and its by-products are explained. Finally, the winery and the automatic packaging plant are visited, completing the cycle from the tree to the bottle. The experience is extended with a gastronomic and living moment: the production of a recipe in the Andalusian cortijo next to the family, where the oil becomes the protagonist of the kitchen. This closure allows the integration of knowledge, taste and tradition into an authentic environment.

We begin with an introduction to the world and the culture of olive oil in the explanade of the Cortijo Las Huertas, where the visitor is located in the context of the olive grove and knows the history of the family and its link to the land. Then, equipped with the necessary tools, we enter the olive tree to collect olives directly from the tree. During this tour, the visitor learns about the different types of planting, olive varieties, collection techniques - traditional and modern - and processes of cleaning the fruit, forming a real part of the work in the field. After this immersion, the experience continues in the 1941 hydraulic mill, where traditional processing systems are interpreted. The route is moving towards the modern mill, where the current processes, the technology used, the types of oil and its by-products are explained. Finally, the winery and the packaging plant are visited, completing the oil journey from the tree to the bottle. To close the experience, the time comes for tasting, where the visitor can taste the result of the whole process and understand, from practice, the value of extra virgin olive oil.