Casa Rural Arenaria is located in the quiet village of Torres, at the gates of Sierra Magina, surrounded by olive groves and traditional landscapes. The house has a capacity for 12 people and has 8 rooms with private bathroom, a cozy living room with fireplace and a library with documentation about the area. The gastronomy is a prominent place: the accommodation offers half or full board with dishes made with local products and traditional recipes that reflect the authentic flavors of the region. The experience includes 2 nights of accommodation with half board (breakfast and dinner made with products of proximity km0), and a visit to the Almazara Lordorío de Camarasa where the process of making extra virgin olive oil is known and participates in a tasting of oils, discovering its different aromas, flavours and nuances.

The experience is articulated as a balanced combination of outdoor activity and local cuisine, inviting the visitor to discover the natural environment of Sierra Magina from an active and close perspective. We begin with a hiking route guided by the mountains surrounding Cabra del Santo Cristo, entering spaces like the Cerro de la Umbria and the Sierra Cruzada area. Along the course, the landscape opens between lomas, Mediterranean vegetation and natural viewpoints from which to look at the municipality and its surroundings, inviting to walk without haste. Then, after activity in nature, the experience can be completed with an optional gastronomic proposal. The tasting allows to recover strength and discover the local cuisine, where the product and tradition are combined into dishes that reflect the identity of the territory.

The experience is articulated as an immersion into the landscape and traditional trades of Sierra Mágina, where nature, ecological agriculture and rural culture are intertwined in a living and sustainable environment. We begin with a guided tour of the estate of Cortijo Pintarré, a mountain olive tree managed under criteria of regenerative agriculture. During the tour the visitor discovers how the culture is taken care of in balance with biodiversity, understanding the relationship between soil, plants and environment. The experience then goes into the universe of oil and artisan products. Through a guided tasting we know the nuances of extra organic virgin olive oil, along with other products made on the farm as jams or chocolate. The tour continues with beekeeping: it explains the process of honey production and its importance in the ecosystem, with honey tasting, propoly and pollen. To conclude, a practical workshop for the construction of bird nest boxes is held, from which the visitor takes the box as a souvenir.

In the rural plateau El Mirador de Magina, located in Jimena, in the heart of Sierra Magina, you can enjoy a unique gastronomic experience that celebrates the traditional Jaén cuisine with a focus on local products. The restaurant specializes in meat, fish and home making, and its large terrace offers spectacular views of the natural environment of Sierra Magina. The tasting menu pays tribute to the traditional flavors of Sierra Magina and the extra virgin olive oil of Cánava de Jimena. Each dish, made with local ingredients, is complemented by this high-quality oil, which acts as a driving thread of experience from the entrants to the desserts. The experience includes an initial tasting of extra virgin olive oil with artisan bread, a selection of dishes representative of the traditional cuisine of the region, dessert and coffee. The drinks can be ordered separately. The restaurant has free parking and bicycle space.

The experience is articulated in several moments designed to bring the visitor closer to the history, the production and tasting of extra virgin olive oil in one of the most representative cooperatives of Sierra Magina. We began with the reception of the participants and an introduction to the path of the SCA Bedmarense Magnasur, a cooperative born in 1950 on the initiative of a large group of olive growers to defend and value their agricultural production. The visit includes the visualization of a corporate video that contextualizes its history and activity. The visitor then takes a guided tour of the almazara to know the process of making the AOVE Magnasur and Oro Magnasur, the different stages of production and the organoleptic characteristics of the oil: aromas, flavors, properties and healthy qualities. The experience culminates with an organoleptic tasting and tasting of the extra virgin oils Magnasur and Oro Magnasur. As I recall, each participant receives a 250 ml bottle of Magnasur.

The Environmental Education Centre 'El Acebuche' is a reference in environmental education and sustainable ecotourism in Sierra Magina. With a multidisciplinary team, it aims to educate to protect the environment, raising awareness of the importance of sustainability and natural and rural heritage. The experience begins at the Mata-Bejid Visitors Center, where the natural, cultural and ethnographic values of the environment are known, while preparing the low-difficulty psychological route along the path of Gibralbca. During the route you learn to identify species and understand their role in the ecosystem. Following the collection of fungi, an identification session is conducted, guided by a micrologist and environmental educator. The experience culminates with a fungal cultivation workshop in the recreational area of the Peralejo, where participants learn practical techniques to cultivate their own fungi.

The experience is developed as a full day that connects culture, landscape and gastronomy through olive oil, walking the territory from the Baeza countryside to the Magina saws. We started in Baeza, World Heritage City, from where we left for a centenary olive farm next to the Museum of Culture of the Olive Hacienda La Laguna. In this environment an introduction to the oil universe is made through a workshop of initiation to the tasting, where the visitor learns to recognize aromas, nuances and qualities of the AOVE. The tour then enters Sierra Magina, where the landscape changes progressively from the olive sea to areas of medium and high mountains. They stop in municipalities like Jimena, connecting with the agricultural tradition and local products, and visit the Cooperativa Oro de Cánava. The experience continues to ascend through the Port of Magina, with open panorama between olive groves, lomas and saws. The tour is completed with a visit to Torres and its surroundings, and a typical restaurant lunch (Hútar), before returning to Baeza closing a day that combines knowledge, tasting and direct contact with the territory.

The visit begins in the mill, where the visitor discovers the arrival of the olive from the field and its initial transformation. The process of receiving, cleaning, heavy and sorting is observed, understanding the importance of each step to ensure the final quality of the oil. The tour then advances inside the facilities to know the complete extraction process. From molding to storage, each phase reveals how technique and care allow a product that reflects the character of the territory. The process ends with the packaging, when the oil is ready for consumption. In conclusion, the experience is moved to the sensory plane with a guided tasting of oils, where the visitor learns to recognize differences, nuances and qualities specific to each variety, understanding the AOVE not only as food, but as an expression of the landscape.

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.

The visit takes place in several moments that allow us to understand the way of the oil from its birth. We begin in the olive grove, where the visitor comes into direct contact with the natural environment that gives life to the oil. Walking between olive trees and getting to know the field is a better understanding of the importance of the land, the care of the crop and everything that happens before the olive reaches the mill. Then we follow the course of the olive to the mill, where we discover how the fruit is transformed into extra virgin olive oil. During the guided tour, the various tasks and processes necessary for their development are known, including the work, dedication and technique involved in each phase. Finally, the experience culminates with a tasting of several oils, a moment especially thought for the senses. Through this tasting, the visitor can appreciate the differences between different varieties and discover nuances of aroma and taste that make extra virgin olive oil a unique product.