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.

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.

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.

Enjoy a 5-wine tasting from the winery Pedro Olivares maridada with local products. The oenologist and winemaker Pedro Olivares produces bio wines that are born in the vineyards cultivated in the heart of Sierra de Segura. In this tasting you can appreciate the different varieties of its 5 types of wines, know that make these wines so different, while enjoying some snacks of our traditional cuisine. A complete enogastronomical experience that will transport you to the flavors of our park.

During this tasting you will learn the process of making extra virgin olive oil Oleai, an organic oil with D.O. Sierra de Segura and which is obtained from the picual olives of one of the centenary olive trees that last in our Sierras. Our local producers will explain the importance and care of the olive tree that has passed from generation to generation, teach you to differentiate the different varieties of oil and all this accompanied by a tasting of local products.