The experience integrates hiking, heritage and gastronomy, allowing you to discover Cabra del Santo Cristo from different perspectives along a day that combines activity, knowledge and rest. We begin with a hiking route through the natural environment of the municipality, going through spaces such as the Cerro de la Umbria and the Sierra Cruzada area. The itinerary runs between lomas and open landscape, offering privileged views and a direct connection to the saw. The day can then include a tasting of traditional dishes in local restaurant, where the cabriwood cuisine reflects the nature of the territory and the value of the nearby product. The tour continues in the city centre with a cultural visit guided by the main heritage spaces: the Church Parish Our Lady of the Expectation, the House Museum of Arturo Cerdá and Rico and the House of Mercy. The possibility of staying at the Municipal Hostel La Casa de la Pradera allows you to extend your stay and enjoy the environment more calmly.

The experience connects the origin of the oil with the mountain landscape and agricultural tradition, in an environment where nature and gastronomy go hand in hand. We began with an introduction to the cooperative on the history of Señorío de Camarasa and the value of the mountain olive groves of Sierra Magina. This first contact allows us to understand how the territory influences the character of the oil, providing fresh and differentiated nuances. Then we move to a nearby olive farm, where the visitor walks among olive trees, some centenaries, and effectively discovers the cultivation, the care of the tree and the collection techniques. This tour allows you to understand the direct relationship between work in the field and the quality of the final product. The visit then continues in the mill with the complete process of transformation of the olive into AOVE, explaining the different stages of processing and bringing the visitor closer to a production that combines traditional knowledge and quality control.

An experience designed to live extra virgin olive oil from its most authentic origin: the field. A proposal specially designed for the collection season, in which the visitor not only discovers the process but also approaches in a practical and direct way the traditional work around the olive and the olive. The experience begins with the visit to a traditional farm: the care of the olive tree, its fruit and the collection process. Through a walk through the exploitation, the visitor enters the landscape of the olive grove and understands the importance of each work before the olive reaches the mill. The most special moment is the workshop "Olives for a day": a living opportunity to approach the collection of the olive and to understand the effort and tradition of this work. The experience is complete with a campero breakfast and a tasting of AOVE Magnasur in a privileged environment. The visit then continues in the mill: a tour of the factory with an explanation of the stages of the production process and how the olive is transformed into AOVE, accompanied by well-known guides of the product.

An experience designed to discover closely the secrets of making extra virgin olive oil in an environment as unique as Bedmar, combining knowledge, tradition and taste. The experience begins with an introduction to the world of oil in Bedmar: the relationship between the town, its landscape and the olive culture. This first approach allows us to understand how the natural environment and the evolution of olive activity have shaped a tradition deeply rooted in the area. The visit to the almazara is followed by a tour of the different key areas of the production process: the area of reception of the olive, storage and processing that allows to transform the fruit into AOVE, understanding the importance of each phase. The experience culminates with the tasting of the AOVE Magnasur to enjoy the authentic taste of the oil and appreciate its main nuances. The visit also includes access to the store, where you continue to discover the product and take a souvenir.

The experience is articulated in three moments designed to discover the universe of extra virgin olive oil from the olive tree to the table, combining knowledge, tasting and local cuisine. We begin with the tour of the almazara, following the trip of the Picual olive from its arrival to the facilities until its transformation into AOVE. The different stages of the processing process are explained, showing how cooperative work, fruit quality and care at each stage make an oil with a territory identity possible. The visit is then completed with a guided tasting of AOVEs directed by the staff of the mill itself that directly participates in its preparation. This moment allows you to discover the nuances, aromas and flavors of AOVE, learn to recognize its characteristics and to differentiate it from other oils. In conclusion, the proposal culminates in a tasting of local artisan products: sausages, traditional specialties and other unique products of the village, selected to show the gastronomic richness of the environment and the role of oil as a driving thread of the flavors of the earth.

The experience is articulated in three moments carefully designed to discover the extra virgin olive oil from its origin to its final expression in the palate, in the heart of Sierra Magina. We begin with an introduction to the history and essence of Melgarejo Oils, a family company deeply linked to the territory. In the courtyard of the almazara the process of collecting and receiving the olive is explained, with the emphasis on quality as a starting point. Then we enter into the heart of the almazara, where tradition and innovation coexist. The tour allows you to know all the stages of processing: molting, smoothing, extraction, packaging and conservation, understanding how each decision influences the final result. The experience culminates with a guided tasting and tasting, where you learn to identify green aromas, herbaceous nuances and the balance between bitterness and itching proper to the large extra virgins, connecting taste and territory in each sample.

The experience is designed to discover olive oil as a culture, gastronomy and connection tool, ideal for both individual visitors and for professional groups and environments. We begin with an introduction to the world of oil in the Cortijo Las Huertas, contextualizing the family history and the value of the olive tree. We explore the production systems from the 1941 hydraulic mill to the modern mill, cellar and automatic packaging plant, obtaining an overall view of the production process. The experience culminates with the tasting in the AOVELab space, where the visitor puts into practice the learned by identifying qualities, attributes and possible defects. This phase turns experience into an active exercise where senses are tuned and learning becomes tangible. Thanks to its format and environment, this proposal is suitable for professional meetings, groups and MICE activities, offering a unique space to combine knowledge, gastronomy and shared experience linked to the territory.

The experience is an immersion in the rural world of Sierra Magina where beekeeping, olive and sustainability are combined in a complete experience in direct contact with nature. We started with a guided tour of the Cortijo Pintarré farm, a mountain olive tree managed under the principles of regenerative agriculture, discovering the balance between culture and biodiversity. A guided tasting then presents the nuances of extra organic virgin olive oil along with artisan products such as jams and chocolate made with local resources. The tour continues with the beekeeping universe: the process of producing honey and its essential role in the ecosystem, with honey tasting, propoly and pollen to interpret the landscape through taste and aroma. In conclusion, the workshop of initiation to beekeeping allows the visitor, equipped with specific protection, to approach hives and to closely observe the work of bees. The move to the beekeeping point is done in its own vehicle. It does not include boot-type footwear.

The experience proposes a complete immersion into rural life, combining accommodation, traditional cuisine and natural environment in the same place. The complex is surrounded by olive groves, where the silence, the breadth of the landscape and the proximity to nature mark the pace of the stay. The day begins with a traditional breakfast in which the extra virgin olive oil of its own harvest accompanies local products that evoke the essence of the saw. The lunch continues with traditional serrana cuisine made with nearby ingredients. As the afternoon falls, the experience is completed with a dinner at the roast, where meat or fish are prepared in a simple way by highlighting the product and the taste. The night in rural accommodation closes a proposal designed to reconnect with rest, environment and gastronomy understood as part of the landscape. The possibility of adapting menus for allergies or intolerances (prior warning).

The experience is articulated in several moments carefully designed to connect with oil, landscape and time, combining culture, nature and enjoyment. We began with an introduction to the world of olive oil in the Cortijo Las Huertas, discovering the history of the family and the role of the olive tree in the territory. The tour passes through the 1941 hydraulic mill, where the traditional process is interpreted, and moves towards the modern mill to understand the differences between the historical and current processes, the types of oil and its by-products. The visit continues through the winery and the packaging plant. The experience then opens to the landscape with a walk between olive groves that allows you to understand the agricultural calendar and the care of the crop. The road leads to a centenary olive farm. The day culminates with a picnic among olive trees over 300 years old, enjoying typical Andalusian products made with AOVE, uniting gastronomy, nature and calm.