Multiadventure camps, activities and workshops related to nature in the privileged environment of the Sierras de Cazorla Natural Park

A strong will to seek a work alternative that also became a way of life led María José Gámez to begin the work of taking forward 20 hives after learning the secrets of beekeeping in a course organized in her native municipality, Pozo Alcón. From there to pack and market your own honey there was only one step, of great economic and personal effort, of this young Jiennese entrepreneur. This is how Apisierra was born, which today is more than honey, it's honey and chocolates. Killed by the prestigious Palacios de Ubeda pastries, María José began the adventure of making artisan chocolates, different, unique in taste and in the bill, by hand, with all the care of the world. Its tablets are a frenzy of flavors fruit of experimentation: orange, mint, banana.... Apisierra has also perfected this facet with the production of unique chocolates such as rock chocolates, and the mixing with its millstones of rosemary, azahar, thyme, eucalyptus, esdiciones and encina revalue the excellence of this company that makes the dreams of its customers reality in its flavors

The Colto de Peralta is located in the town of Pozo Alcón. In it, the rainbow trout may be fished during the working periods. The Calto de Peralta is the perfect setting for fishing and enjoying the environment and nature.

The Colto de Charco de la Cuna is located in the town of Pozo Alcón. In it, the rainbow trout may be fished during the working periods. The Colto de Charco de la Cuna is the perfect setting for fishing and enjoying the environment and nature.

Our family works completely to get each year to offer an extra virgin olive oil of the highest quality starting with the oils produced with olives of our olive tree.

At the reception, during breakfast, we will go over the tour. In the first phase we will visit our ecological farm in which we produce all the oil we sell, showing the different parts of it, explaining how we work and maintain our olive grove and what special characteristics it has regarding a conventional olive grove. During the second phase we will know the almazara, explaining in detail the route that the olive makes from the time it reaches the factory until the oil is extracted, seeing the machinery through which it passes and the different transformations that our raw material suffers.

The tradition is linked to innovation in the Melgarejo family, oil processors in Pegalajar since 1780. Since 1998, Melgarejo has a new mill, with an extension of 5,000 square meters, which has, in addition to the most modern technologies that are being handled today in the sector, a packaging plant that ensures excellent conservation and bottling conditions, thus offering the market a product of the highest quality. The fruit of this passion to improve the quality of the oils produced was born "Aromas de Picual," a division that focuses on producing high-end products in extra virgin oils.

La Cooperativa Agrícola San Amador was located in the heart of the urban centre of Martos, which for decades has been the largest municipality cultivated by olive trees in the world. San Amador was established in 1960 as a new initiative for the small and medium olive tree in the region.

Alfonso Serrano Santiago, a great pastry maker, began his journey in this artistic and artisan pastry shop, at the age of 16, induced by his brother Juan Serrano Santiago. In 1985 he began his solo walk with the opening of Pastestry Príncipe in Martos, Jaén, which regains from the age of 20, leading to the present almost 30 years sweetening Martos, Jaén and province, Andalusia, Spain and other countries, with artisanal and artistic products.