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.

The day begins with an introduction to the culture of extra virgin olive oil, understanding its importance in the landscape and in the life of Sierra Magina. Very soon, the visitor goes from watching to participating: tools in hand, the collection of olives is started directly from the tree, learning about varieties, cultivation systems and traditional and current techniques. This direct contact with the olive tree allows us to understand the effort, rhythm and knowledge behind each harvest. An experience that connects with the earth in an authentic way, in an environment of soft lomas and olive groves that dominate the valley. After the collection, the tour continues in the 1941 hydraulic mill, where the origins of the process are discovered, and then progress towards the modern mill and know how the olive is now transformed into AOVE, from extraction to packaging. The experience is complete with a tasting of products made with extra virgin olive oil, closing the circle between work, tradition and taste.

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.

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 with the arrival and reception at the facilities, where the participants make contact with the environment and the team of monitors. From this very first moment we encourage coexistence and group spirit, creating a close and secure environment in which each person finds his or her place. Throughout the stay, the program is developed through a careful combination of active tourism activities and educational dynamics. The natural environment becomes the main stage: from aquatic activities to challenges in height such as the fast, acrobatic circuits or the box tower. In addition to this, proposals such as archery, BMX and MTB tours or cooperative games reinforce values such as teamwork, autonomy and respect for the environment. In conclusion, the experience is completed with moments of coexistence and rest in cabins or types, where the connection with nature is also lived from calm. Each day leaves a footprint that goes beyond activity, turning the camp into a transformative experience.

The tour begins with an immersion into the AOVE culture, visiting a 1941 hydraulic mill that reveals the traditional methods of processing. Between stone and centenary mechanisms, the visitor understands how the olive was transformed into oil in its origins. The experience then moves towards the modern mill, where the current technology allows you to discover the complete process, from molding to final packaging. This contrast between past and present provides a complete view of the product and its evolution. The most special moment comes in the minialmazara, where each participant can mold their own olives and make their own oil. A participatory activity, designed for both adults and family audiences, that makes learning a direct, sensory and memorable experience. The experience is complete with a tasting of products made with AOVE in the AOVELab space, where the taste puts the final brooch to a day of discovery and creation.

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.