Cordoba Oil Tasting Tour

This tour will allow you to get to know one of the most traditional products of Andalusia, olive oil. Before the tasting, the itinerary includes a visit to the market and a traditional breakfast. The activity lasts about an hour and a half and includes an expert guide who will introduce you to the secrets of this precious liquid. The highlight of this activity is that it is designed for small groups, which is ideal for not missing out on any of the explanations.

After Jaén, Cordoba is the second largest olive oil-producing province in Spain. For centuries, olive trees have grown in the south of the city and in the surrounding sierras. The most commonly grown varieties are the following:

• Picual - Easily adaptable to all types of soils and climates, it is characterised by a spicy and slightly bitter taste.
• Hojiblanca - It owes its name to the olive leaf, which is white on the underside. It has a higher vitamin D content and is particularly suitable for frying. Of course, it can also be used raw, where it is characterised by notes of almond and fresh grass.
• Nevadillo negro - The star product of the Sierra Morena. It resists the cold well and provides a complex and "rustic" oil.
• Picudo - In nature, it is recognisable by its wider leaf and the curved shape of the olive. In the mouth, the sweet aroma and elegant artichoke notes are appreciated.
• Lechín - A delicate and thick oil, with a vague taste of green almonds and fresh vegetables.

During the tasting you will be able to try 3 varieties that will be accompanied by a "molinero" breakfast. This definition identifies the breakfast that used to be eaten in the mills of the region, which consisted of toasted bread on embers, EVOO, olives and grated tomato. Over time, more "noble" ingredients such as ham and cheese were added. All this accompanied by a good cup of coffee.