Through a close and didactic approach, there is the cultivation of the olive tree, the care of the fruit and the value of the environment that gives identity to the Name of Origin. The course then deepens the oil processing process. From the collection of the olive to its transformation into almazara, the different phases that guarantee the quality of the AOVE are revealed, putting the union between traditional knowledge and current techniques in value. The experience culminates with a didactic tasting, the key moment to learn to recognize the oil with the five senses. Guided during tasting, participants identify aromas, nuances and attributes, tuning the palate and understanding what distinguishes an oil of excellence. In some cases, the tasting is accompanied by small pairings that enrich the gastronomic experience.

We begin at the explanade of the Cortijo Las Huertas, where the visitor is introduced into the history and tradition of an olive family whose trajectory dates back to several generations. In this first contact, we discover the context of the olive tree, the value of the environment and the role of extra virgin olive oil as the axis of the territory. The tour then leads us to the traditional production systems, with the visit to the 1941 hydraulic mill. Here you can understand how the oil was made earlier, before entering the modern mill, where the differences between traditional processes and current extraction techniques, as well as the different types of oil and its by-products are shown. The visit continues through the winery and the packaging area, completing an integral view of the process. The experience culminates in its most participatory and sensory part. According to the season, the visitor collects products from the organic garden and the olive grove environment, and then produces a typical Andalusian recipe in the AOVELab space. This final moment allows to live the gastronomy from within, understanding oil not only as a product, but as an essential ingredient of Mediterranean cuisine.

The tour begins at the facilities of the mill, where the way of the oil from its origin is known: the farmer and the care of the fruit. During the visit, different spaces such as the reception courtyard, the production area, the winery and the packaging area are visited, understanding each stage of the process. During the visit, it is discovered how the combination of tradition and quality control allows to obtain an extra high level virgin olive oil, linked to the Sierra Magina Name of Origin. The experience culminates with a sensory tasting, where the visitor learns to identify aromas, flavors and nuances of oil. It is a key moment to tune the senses and understand, in a practical way, the differences between a quality oil and other products. A proposal that can be enjoyed alone or in company, and that invites to know the oil from within, in its place of origin.

The experience begins with a guided tour of the almazara, where the visitor will be able to know all the work and processes necessary to produce an extra quality virgin olive oil. Throughout the course, you will discover how the olive is transformed into oil and understand the importance of each phase within a process in which knowledge, technique and dedication are involved. Once the visit is over, the time comes for the oil tasting, a sensory experience that allows us to appreciate the differences between several of our oils. Through the aromas, flavors and nuances of each variety, the visitor will learn to recognize some of the characteristics that make AOVE unique and to value this essential product of our land more deeply. To complete the experience, you will enjoy a gastronomic menu made with typical dishes of the area, a perfect way to continue to discover the extra virgin olive oil through the kitchen and the most authentic taste of the territory.

The experience begins in the olive grove, where the visitor is introduced into the traditional collection work. With tools and tools specific to the field, you learn the art of ploughing, dropping the olive on the blankets and first-hand understanding how the harvest develops. It is a direct contact with the earth, with the tree and with a way of life that has defined the landscape of Sierra Magina for generations. Once the fruit has been collected, the journey continues towards the mill. There, the olive begins its transformation into extra virgin olive oil, allowing the visitor to follow the complete process: from the discharge to its final production. This step connects work in the field with the result that comes to the table. The experience is completed with the production of the oil itself, closing a cycle that unites tradition, knowledge and personal experience.

From their laboratory in Pontones, on the banks of the Segura River, the participants will know the surroundings of the surrounding saw, participate in a workshop where they will learn different culinary techniques and culminate the experience by savoring the result of their work, accompanied by some of the seasonal elaborations of Silvestres. The products of this land will be the protagonists: wild fruits and roots, aromatic herbs or seasonal mushrooms, this will depend on the time when participants are encouraged to enjoy. Various processes that will transform the product into something unique will be used to allow participants to live a culinary experience where innovation and tradition intertwine. Each experience will be different, created to surprise the participants with the unexpected and connect their senses to the soul of the saw, as they learn, enjoy and marvel at what nature and science can achieve together.

The Aleuri Olympo Restaurant, located in La Iruela, with wonderful views of the Sierra de Cazorla from where you can see the legacy of olive trees characteristic of these landscapes and enjoy a unique sunset, accompanied by a gastronomic experience with products from the area, prioritizing the local and seasonal nature park of the Serras de Cazorla, Segura and Las Villas. The journey begins at the moment when the sun begins to fall, at the tables of its window, combining the traditional cuisine, the product of proximity, and all under the look of innovation and music. The experience consists of an oil tasting Aleuri 70 / 30 of its own micro plot, followed by a rin ran appetizer, a typical dish of the area made with its traditional recipe. It is completed with a consummation, where it is recommended to enjoy the wines of proximity of Campoameno Syrah Barrica of the Sierra Sur de Jaén. The proposal varies according to the season, highlighting local products, and is designed for vegans, vegetarians and people with gluten or lactose intolerances. Undoubtedly, an integral experience in a unique environment.

Guided tour of an authentic independent artisan beer factory located in the heart of the Natural Park Sierras de Cazorla, Segura and Las Villas Discover the fascinating world of artisan beer and be surprised by the unique flavors of its original beers, through a guided tour of its small factory, where you will know the process of making. After the visit you will enjoy a tasting of 3 different styles of your artisan beers accompanied by a small snack with typical Cazorla products.

Guided visit to our cheese shop where you will learn the process of making the different varieties of cheese from frescoes to cures. After the visit you will enjoy a guided tasting of 7 varieties of our cheeses accompanied by other artisanal products of the Sierras such as honey or AOVE with D.O Sierra de Cazorla.

We invite you to embark on a sensory and gastronomic journey through a unique natural environment. In our visits you will know the process of making the AOVE and the centenary gastronomic tradition that has forged the personality and culture of Mogón and our people throughout many generations. We will start the day with a breakfast mill, enjoying a tasting of the different types of olive oil accompanied by local products.