The visit begins in the olive grove, a privileged environment where the visitor can come into direct contact with the nature surrounding the olive cultivation. This first moment allows you to better know the origin of everything, understand the importance of the field and approach the life that revolves around the olive and the olive. The experience then follows the same path as the fruit to reach the mill. There, through a guided tour, it is discovered how the process of making extra virgin olive oil is developed, understanding the different phases involved in its production and the care that each of them requires. Then comes one of the most special moments of the visit: the oil tasting. Through this sensory experience, you can taste different oils and appreciate their differences, discovering nuances of aroma, taste and texture. To conclude, the experience is completed with a gastronomic menu made with typical dishes of the earth, a perfect way to enjoy extra virgin olive oil through the kitchen and local tradition.

During the tour, the environment invites you to stop and observe: the rhythm of the field, the arrangement of the trees and the direct relationship between nature and human activity. As part of the experience, there is the possibility of adopting an olive tree, creating a symbolic link with this millennial landscape. Then comes the tasting of extra early virgin olive oil, where they learn to identify aromas, flavors and nuances characteristic of the area. The experience culminates with a breakfast or campera food on the farm itself, where the oil is enjoyed in its natural context, accompanied by local products.

The experience develops as a complete immersion into the daily work of the Oleozumo mill. It begins with a guided tour where you know the facilities and the route that follows the olive from its arrival to its transformation into oil, understanding the importance of each decision to get an excellent AOVE. The visitor then not only observes, but also participates in the control and management of production: reception, cleaning and washing of the olive, oil extraction, classification of qualities and final packaging.

The visit begins with an introduction to the environment and philosophy of the Marin Livestock Exploitation - The Dream of the Dehesa: a model of traditional management of the flock and the importance of animal welfare as the basis of the whole process. The facilities are then visited while the essential tasks are explained: feeding, livestock care and herd management. This moment allows us to understand, from within, the link between livestock and craft production. The experience culminates with a guided tasting of artisan cheese. Through flavors, aromas and textures, we interpret the landscape of the dehesa and learn to value a product that is born directly from the territory.

The stay begins with a quiet welcome in the Vergilia Complex, surrounded by olive groves and with open views of different southern peninsular saws. The day starts with a traditional breakfast in which the extra virgin olive oil of its own harvest becomes a protagonist, accompanied by local products. Next, lunch is presented as a tasting experience, where different dishes go through flavors and nuances of Mediterranean cuisine, combining usual recipes with a careful selection of ingredients. The day culminates with a special dinner designed to enjoy without haste in a relaxed environment: sea flavors, maridados with wine and a final toast. The night in rural accommodation completes this gourmet proposal.

The two-storey Loma Alta Accommodation is fully equipped with comfortable interior spaces and outdoor areas including a garden, pool, porch and barbecue area. The enogastronomical experience combines 2 nights with breakfast included and a welcome detail with a guided tour to the Bodega Casería Los Alfarjes, where the process of cultivation and processing of the wine is known through the vineyard and the winery. The activity is completed with a tasting of artisan wines accompanied by local tapas with typical products from the area.

We begin between vineyards, where the visitor enters the origin of everything: the life. The full cycle of the crop, from field work to harvest, is explained by the hand of a viticultor. Here we discover how climate, soil and daily care influence the quality of the grape and the identity of the wine. Then we move to the facilities of the winery. In this space the process of processing is carried out, understanding how small-scale production allows for the care of every detail. Tradition, technical knowledge and respect for the territory are combined to shape wines that faithfully reflect their surroundings. Finally, the time for tasting comes. The tasting allows to connect everything learned with the sensory experience, discovering aromas, nuances and textures in the wines made on the farm itself, accompanied by a cover.

The culinary proposal is based on simplicity and authentic taste, using local products and recipes transmitted from generation to generation. The restaurant offers representative dishes of local cuisine, such as choto al ajillo, migas or pipirrana, along with other meats and elaborations typical of the region. The "Taste of Our Earth" menu begins with three simple entrants, followed by a selection of four first and four seconds to choose, all accompanied by bread and a drink. The menu is completed with a dessert at your choice. Coffee not included.

Rural house Arenaria has a capacity for 12 people and offers a welcoming atmosphere with eight rooms with bathroom, a living room with fireplace and a library with information about the region. The gastronomic proposal stands out for its home dishes made with km0 products, reflecting the local cuisine, with options of half or full board. The getaway includes two nights of accommodation on half board (dinner and breakfast made with local ingredients). The following day, an activity of apitourism is carried out where the work of bees and the process of production of honey are closely known, surrounded by centenary olive groves and pure nature. The day ends with a sensory tasting of honey.

The visit begins with a welcome in the middle of the estate, where the role of oil in Mediterranean culture is introduced. From there, the itinerary advances through different spaces that show the evolution of the process: from the old hydraulic mill of 1941, where the essence of tradition is preserved, to the modern mill, where technology guarantees quality and precision. The tour continues through the winery and the packaging plant, bringing the visitor closer to the final stages of the process and to the care of the product until its final presentation. The closure takes place in the AOVELab, a space designed for sensory experience. Here is a guided tasting of premium oils, accompanied by Andalusian appetizers that allow you to discover pairings, aromas and nuances in a careful and close environment.