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.

In the Cortijo Las Huertas, this experience proposes to go one step further: not only to know the process of extra virgin olive oil, but to learn to interpret it with the senses. The tour begins in the 1941 hydraulic mill, where it is discovered how the oil was made in its origins between stone, iron and memory. From there, progress is made towards the modern mill to observe the complete process of processing, from the receipt of the fruit to its packaging, completing the visit with the winery and packaging plant. The central moment comes with the guided tasting in the AOVELab space. Here oil becomes language: green aromas, fruity nuances, textures and sensations that are learned to recognize as a professional taster would. Attributes, possible defects and keys are discovered to differentiate qualities. The experience is complete with a tasting of AOVE products.

The experience is an invitation to discover Sierra Magina in motion, combining sport, nature and emotion in an environment that invites you to overcome and enjoy the open air. The team adapts the activities to the group profile from the first moment. Throughout the day the proposals are chained together with different disciplines of active tourism: hiking routes that allow to enter the heart of the park, in BTT between olive groves and mountains, and activities such as the ferrata, tyrolin and night routes with front lanterns for those seeking more adrenaline. For groups seeking a more dynamic and teamwork experience, activities such as paintball and multiadventure circuits add a playful dimension with group work as a protagonist. Complementary cultural visits allow you to understand the territory, its history and its way of life, balancing physical activity and knowledge of the environment.

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 as an active and sensory tour of the natural environment of Sierra Magina, where each activity invites you to discover the landscape from within, with time, attention and curiosity. We begin with the making of contact with the environment, where the group is located in the territory and understands the keys of the landscape that it will go through. From there, the road becomes an experience of learning: paths between lomas and olive groves, paths that ascend to natural viewpoints and corners where nature is shown in detail. The proposals combine hiking routes and mountain bike tours with environmental workshops and interpretative activities. Observation, direct contact and active participation allow us to understand this ecosystem: its flora, its fauna and the historical relationship between human beings and the saw. Photographic hunting and alternative sports add a dynamic component. The guided tours complete the experience by uncovering stories of the territory, the landscape and those who have inhabited it.

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.

In the Cortijo Las Huertas, oleoturism becomes a paused journey where time seems to stop between centenary olive trees and landscapes that invite you to reconnect with the essential. The experience begins with an introduction to the AOVE world and the olive culture. The tour continues in the 1941 hydraulic mill, where it is discovered how the oil was produced at its origins, before moving towards the modern mill to understand the current process, from the molding to the packaging. Beyond the technique, the proposal invites you to go outside and walk among historical olive trees, interpreting the landscape: the agricultural cycle, the traditional labors and the natural wealth surrounding each tree. The culminating moment comes with a picnic under the shade of olive trees over 300 years of age, where the taste takes the lead through typical Andalusian products always accompanied by the best extra virgin olive oil.

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.