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.

This is a proposal aimed at those who want to connect with nature through sport and discover new sensations in scenarios of great landscape value. Each of these modalities allows you to live the mountain from a different perspective, combining effort, technique, personal improvement and direct contact with the natural environment. The proposal is part of the work of a company with special attention to accessible tourism and mountain technical training, which reinforces its commitment to a safe, specialized and adapted practice to different profiles of participants.

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.

The accommodation is distributed in fully equipped apartments that guarantee privacy and rest, while the large social living room becomes the ideal meeting point for sharing moments, organizing activities or simply relaxing by the fireplace. Located a few meters from the river's birth in Arbuniel, the environment invites you to explore trails, discover local gastronomy or take excursions to nearby enclaves such as Ubeda, Jaén or Granada. A complete proposal where nature, coexistence and shared experiences are united in the same place.

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.

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.