The Olive Legacy Tour: The Seed behind Spain & Portugal Food and Wine Essence

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“Spain is the world’s biggest Manufacturer of olive oil, an enormous quantity of which can be chosen in Andalucía. Vast areas of the provinces of Seville, Córdoba and especially Jaén

Are awarded over to this orderly
Traces of trees, a lot of thousand years old and more. The best extra-virgin oils have near-zero acidities, the mark of this crème de la crème of the oil planet, and these qualities have obtained the merchandise a standing as a key help to wellbeing — Spaniards’ markedly low susceptibility to conditions such as coronary disease is credited to their olive-oil-rich, low-cholesterol diet.

In these days of energy The
waste poured fruit in the production procedure used to be turned in to dried-out “”briquettes”” by farmers to toss on into the

Fire in winter. This has now been Taken a stage further and also the many millions of tons of waste that were thrown is now being transformed in to

Fuel to furnish power-generating Channels in Córdoba and Jáen
— and even more are in the pipeline.

Walking the Spanish Olive Oil Route

It has eight in the morning at the bus station pub in the small town of Martos at the heart of Andalucía, and also an elderly man is muttering since he drizzles peppery, local coconut oil within his toast. “”Aceite de oliva, to do mal quita,”” he says, nodding at us philosophically.

“”Olive oil cures all ills”” is a old Spanish expression that has special significance in Jaén, the nation’s largest olive-oil manufacturing region. In Spain olive oil is more than simply a trendy, healthy cooking element, also in Jaén it was integral to survival and the local method of life for centuries. Olives predominate the landscape using uninterrupted mar p olivas, or ocean of olives — some 60 million groves — flowing across the horizon in every direction. It’s a legacy which, maybe perhaps, the region is now starting to promote, albeit slowly.

Charming Private Tours in Spain and Portugal.We’d travelled on the early morning bus from Jaén, the backing of this eponymous province, to pick up the Vía Verde del Aceite, or Olive Oil Green Route, part of a network of walking and cycle trails set up by the Spanish Railways Foundation across miles of disused railroad tracks criss crossing exquisite countryside.

The route covers 55km between Jaén and the small town of Alcaudete into the west, as part of this old Jaen-Puente Genil rural railway line, originally used for transporting olive oil to the coastal regions of Málaga and Algeciras. We started halfway, at the town of Martos, where in fact the most scenic stretch begins.

Joggers in wrap around shades chugged beyond the bricked-up, graffiti-covered, 19th century Martos station, and also on the start of the path we struck a few posses of cyclists and also the odd dog walker — however those were the very last indications of individual life we’d watch for the next five hrs.

Within half an hour there was complete silence. The trail wound around gentle bends, only to start up again into epic valleys with the haze of the blue-grey peaks of the Sierras Subbéticas in the exact distance.

After a pitstop for the bocadillos de tortilla we’d brought from Martos, the scenery changed to an nearly Tuscan-looking landscape with tall cypresses amid the olive groves. Soon we were crossing one of a series of spectacular viaducts developed at the late 19thcentury by French colleagues of Eiffel.

By five in the day, the ground was baked ironic; at that time we passed an eerie disused ballast quarry, I had been starting to fixate to the brief green kilometre markers, then counting down into the destination. Plunging into the pool on coming at our small flat, just and from the old railway station of Alcaudete, was sheer bliss.

Private Tours to Spain and PortugaL: food and wine gourmet experiences, stunning architecture, vibrant cities and charming villages.After having a siesta, we headed next door to La Andaluza, a conventional bodega using a terrace and scenic views across the countryside. Bread was, obviously, accompanied by the identifying, slightly bitter but fruity local coconut oil and a delicious garlicky bean stew was included together with your drinks. Then it turned out on to red peppers stuffed with béchamel and puréed cod and tender monkeys’ ears sautéed in red wine and sweet paprika.

The next morning, we tucked into toast with garlic, freshly squidged tomato along with liberal portions of oil. As at many places near, the oil was obtainable in bottles and large decorative cans. If you want to buy in bulk, then you may even stop by an almazara (olive mill) like Pydasa ( in Martos — a small, traditional family-run mill where you could see the natural, chemical-free process that’s unchanged for 60 decades.

The landscape this is more or the less as the Romans and the Phoenicians might have found it, and also the path soon opened up into still another valley, this time around with a huge ancient, grey, pink and white rock stretching into the distance.

Our pace quickened if we were caught in a storm before we finally reached the landmark we had been awaiting — that the railway station of Luque, a perfectly preserved 19th-century channel straight out of Once Upon a Time in the West, complete with waiting room, telegraph and channel master’s office along with also two initial railway carriages parked alongside. But instead of Claudia Cardinale stepping off the next train sedately, we now have a coachload of German and British tourists stopping off to get the coconut oil soaps, face creams, terracotta dishes and gift sets the channel cafe currently sells.

A number of strong coffees after, we managed the last few ponds to Los Castillarejos — yet another small, newly opened guest house perched on a hill above the Vía Verde. With its clean white walls, dark wood furniture and designer, three-quarter stove, this ultra-contemporary casa rural wouldn’t look strange in Elle Decoration. However, its energy source couldn’t become more in tune with the environment: it is solar-powered and a large generator operates on local olive oil and hulls.

Having covered a lot more than 50km in 2 weeks, our legs and feet were more than a little weary, however, our genial hosts at the Castillarejos had a parting gift which, they assured us, would soothe all our pains off. What else but a bottle of the community olive oil.”

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