The cultivation of olive trees has been prevalent all over Andalusia since the beginning of time. Nowhere in the world will you find so many olive trees, nor are so many different, extraordinary olive oils produced, as here in Andalusia. This is certified by the existence of 13 Designations of Origin and Protected Geographical Indications, with Jaén and Córdoba at the forefront. The climate and topography of each province provide us with a wide range of oils, each with its own personality. Picual, hojiblanca, picuda, manzanilla, gordal, lechín, verdial and arbequina are just a small sample of the varieties you will discover on a pilgrimage through the land of liquid gold.
The cultivation of olive trees has been prevalent all over Andalusia since the beginning of time. Nowhere in the world will you find so many olive trees, nor are so many different, extraordinary olive oils produced, as here in Andalusia. This in producing regions offer these rejuvenating treatments.
In the province of Jaén, olive-related experiences are grouped under the programme “Oleoturismo Jaén” and continue with horse rides and walking routes through a sea of ancient olive trees. To rest, nothing beats staying in traditional farmhouses scattered across the region, outstanding examples of Andalusian rural architecture linked to agricultural activity. Do not leave without experiencing the “botifuera”, a traditional celebration marking the end of the olive harvest, when landowners invited workers and their families to a final feast in the countryside.
Olive trees are an essential feature of the Andalusian landscape. Extensive gridded plots extend through a territory occupied by twisted trunks, many of them centuries old, which are the source of wealth for its people, the foundation for its gastronomy and a pillar for its traditions. Andalusia and its olive groves have been inseparably linked for thousands of years.
Extra virgin olive oil, also known as EVOO, is the basis for a master recipe that allows people to enjoy a healthy life well beyond the age of 80; it is the pillar of the renowned Mediterranean diet. But the wise process to obtain this elixir of youth begins in the countryside, with the cultivation of the humble olive tree. The harvest begins in autumn, with the “verdeo” or harvesting of the green olives, and the campaign ends on the last day, celebrated with festivities known as “remate”, “botifuera” or “botijuela”, referring to the jug of wine traditionally offered by the owner to the harvesters.
Understanding this cycle of transformation — gastronomic culture in its broadest sense, from the olive to the liquid gold that seasons our dishes — is the basis of olive-oil tourism: experiences that combine the best of local culture with rural, industrial and gastronomic tourism.
If you would like to fully participate in the olive-growing experience, there is nothing better than taking part in the “Verdeo”, an ancient tradition consisting of harvesting green olives between September and November. Some olives are carefully picked by hand using the technique known as “ordeño”, while more commonly the branches are shaken using poles or mechanical vibrators to make the olives fall with minimal damage to the tree. In areas such as Arahal or Olivares, in the province of Seville, festivities are held to celebrate the “verdeo”.
To delve deeper into the ancient culture of the olive grove, it is essential to visit an olive oil mill, the place where olive oil is produced. Known as an “almazara”, the word comes from Arabic and means “press”. Written records show that the first oil mills date back to the 6th century BC in Ancient Greece, although Andalusia preserves outstanding Roman-era oil facilities, such as the monumental Cortijo de Robles complex in the city of Jaén. Today, these are small industrial facilities using advanced technology to achieve excellent quality.
