We begin at the Cortijo Las Huertas, a space full of history where the visitor discovers the origins of the oil. Among walls that preserve the essence of a centenary mill, we know the old milling systems and we understand how the olive culture has shaped this territory. The tour then moves towards the modern mill, where tradition is found with innovation. Here is the complete process of making extra virgin olive oil, from the arrival of the olive to its transformation into a product of maximum quality, through the winery and the packaging plant. The experience continues in direct contact with the earth. According to the season, the visitor participates in the collection of organic garden products and discovers the fresh flavors that are born from the environment, strengthening the link between landscape and gastronomy. Finally, the most participatory time comes: the kitchen. In AOVELab space, participants produce a typical Andalusian recipe, using AOVE as a leading ingredient. A way to learn, experience and taste the essence of the Mediterranean from within.

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.