The experience begins with a guided tour of the olive and the almazara, where the entire process of making extra premium virgin olive oil is known, from the collection of olives to their packaging, using only mechanical methods. The visit ends with a guided tasting of AOVES, where you learn to identify the qualities that distinguish an authentic extra virgin olive oil. The process focuses on regenerating the soil and making the most of the resources, which has allowed them to be recognized with the Soil Olive Prize.

In the courtyard, the visitor discovers the origin of everything: the fruit. Here we explain the process of collecting the olive and its reception, understanding the importance of each detail from the field to the mill. Then we enter the factory, where the oil comes to life. We will step by step through the different stages of processing: molting, smoothing, extraction, packaging and storage, revealing how tradition and technology are united to obtain a high quality oil. Finally, the most expected time comes: tasting and tasting. Guided by a sensory experience, the basic principles of oil analysis are discovered through its aromas and flavors, learning to appreciate each nuance.

We begin with a walk through the oak plantation, where the visitor enters the landscape where this "black gold" is born. This explains how truffle is grown, what conditions are necessary for its development and how the balance between soil, climate and human care is key. During the course, characteristic elements such as the "burned," a visible sign of truffle presence under the surface, are identified. Then comes one of the most expected moments: the search for truffle with dog. This activity allows for close observation of the joint work between the animal and the trudifficulty, in a precise process that combines knowledge, patience and connection with the environment. Finally, the experience culminates with a guided tasting. Through its intense aromas and deep taste, the truffle becomes the protagonist of a gastronomic proposal that connects directly with the landscape and rural culture of the saw.

We begin with a guided tour of the city centre, where the visitor discovers some of the most representative areas of the municipality. During the course of the tour, places such as the Parish Church Our Lady of Expectation, the House Museum of Arturo Cerda and Rico or the House of Mercy, the current Office of Tourism and the headquarters of the Centre of Interpretation of the Holy Christ of Burgos are visited. Each stop allows you to understand the evolution of the village and its role within the territory of Sierra Magina. The experience is then completed with other enclaves linked to the environment, such as the Place of the Birth, where the landscape and local history are found. To finish, the day can be concluded with an optional gastronomic tasting. Through a menu in a local restaurant, the visitor discovers the traditional flavors of Cabra del Santo Cristo.

We begin with the arrival of the complex Las Aguas del Arbuniel, a space surrounded by landscape where the rest is combined with outdoor proposals. From here is a flexible experience that invites you to enjoy without haste, alternating moments of relaxation with activities in the environment: walks between olive groves, visits to vineyards or tours of nearby natural areas. The experience is enriched by different guided tours that connect the visitor to the territory. From the knowledge of the ecological olive and the culture of the oil, to the approach to the world of wine or the interpretation of the hydraulic heritage in the former central of San Cayetano. All this allows us to understand how landscape, tradition and way of life are intertwined in Sierra Magina. The proposal is completed with a gastronomic experience based on local flavors. The restaurant roast the complex offers dishes made with a product of proximity, where the meat in the wood oven stands out. A closure designed to share, enjoy and extend the experience around the table.

Casa Rural Arenaria is the perfect shelter for those looking for tranquility and nature, with eight welcoming rooms, each with private bathroom, a living room with fireplace and a library full of documentation about the area. In this accommodation, the gastronomy occupies a prominent place. The stay includes half board, with menus based on local km0 products and traditional recipes that evoke the true flavors of the region. You can enjoy a breakfast and dinner made with the best local ingredients, which connect with the essence of the Jiennese land.

The guided tour takes from the arrival of the olives to their extraction and conservation, revealing the traditional and modern techniques that give life to this product so representative of the territory. Throughout the course, the aromas and nuances that characterize extra virgin olive oil are appreciated, and a guided tasting of organic premium oils is enjoyed, learning to recognize the differences between different types of oil.

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.

In the olive grove, the visitor discovers the origin of everything: the fruit. Here we explain the process of growing the olive, the Picual variety and its cultivation in the mountains of Sierra Magina, highlighting the importance of every detail from the olive grove to the almazara. He then enters the factory, where the oil comes to life. The different stages of processing are carried out step by step: the collection, molding, smoothing, extraction, packaging and storage, revealing how tradition and technology come together to obtain a high quality oil, with a fresh and differentiated profile compared to other oils from flat areas. Finally, there comes tasting and tasting. Guided by an expert taster, the basic principles of oil analysis are discovered through its aromas and flavors, learning to appreciate each nuance.