Description
At the reception, during breakfast, we will go over the tour. In the first phase we will visit our ecological farm in which we produce all the oil we sell, showing the different parts of it, explaining how we work and maintain our olive grove and what special characteristics it has regarding a conventional olive grove. During the second phase we will know the almazara, explaining in detail the route that the olive makes from the time it reaches the factory until the oil is extracted, seeing the machinery through which it passes and the different transformations that our raw material suffers.
Then we will make an oil tasting in our shop and tasting room, in which we will explain the organoleptic characteristics and the composition that has to have a good AOVE and how to identify an olive oil that does not meet these characteristics. Finally, we will leave a short time off so that customers can both visit the store, where they can buy the different products they want to buy, and resolve any questions they have.
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