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 in 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 of varieties of Spanish olive? However, only 24 of them are used in the oil making process, each one with a distinct, delicious flavor. These facts and much more you will learn on our fantastic tour.
Meet the foodie local expert and get in the van! The journey begins. Drive to the south of the county and enjoy the wonderful landscape. After 20 minutes driving, we will 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’ll be able to be part of the harvest. Learn how the olives are picked!
After a sample of bread, olive oil, and coffee we departure for the next stop. We drive head to a cellar of Montilla region where we’ll be able to learn the process of making wine accompanied by a foodie and wine expert.
Then, we will gather in the cellar for a wine tasting. Taste 5 wines, depending on their characteristics, will be aged in barrels to become either JOVEN, FINO, OLOROSO, AMONTILLADO OR SWEET PEDRO XIMÉNEZ. Learn the difference between each type of wine and how to enjoy it with local Andalusian cheeses.