Olive Oil Mill, Wine, and Passion

The Integral Part of Spanish Cuisine

Olive oil is an integral part of Spanish cuisine. No Spanish kitchen would be complete with a bottle of olive oil. Spain is the biggest producer of olive oil in the whole world. It’s said that Phoenicians introduced the olive tree to Spain back in 1050 B.C, meaning they have almost a 3,000-year connection to the country.

However, it was the Romans, who referred to olive oil as “liquid gold,” that began the spread of olive groves throughout Spain and the Moors that introduced more advanced cultivation and production techniques. Did you know that there are over a hundred varieties of Spanish olives? However, only 24 of them are used in the oil making process, each one with a distinct, delicious flavor. You can learn these facts and many more on our fantastic Córdoba tour.

Itinerary

Meet the local foodie expert and hop in the van! The journey begins.

Drive to the south of the county and enjoy the wonderful landscape. After 20 minutes of driving, we visit a typical family olive oil mill and the countryside. There, you’ll learn to recognize good olive oil by its freshness and flavour, discover the ancient art of olive oil making, and find out what makes good olive oil so special.

If your visit is between November and January, you can be part of the harvest. Learn how the olives are picked!

After a sample of bread, olive oil, and coffee we depart for the next stop. We head to a cellar in the Montilla region where we learn the process of making wine accompanied by a foodie and wine expert.

Then, we gather in the cellar for a wine tasting. Taste five wines that are aged in different barrels depending on their characteristics. They can be aged to joven, fino, oloroso, amontillado, or sweet Pedro Ximénez. Learn the difference between each type of wine and how to enjoy them with local Andalusian cheeses.