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Wine route through Ronda and Malaga
Mon - Fri: 9:30 / 14:00 - 16:30 / 19:30
Sat: 10:00 - 13:00
TRAVEL AND CRUISES
Olive oil mills
The province of Malaga, which currently has some 100,000 hectares of olive groves, has excelled in recent years in the production of high quality extra virgin olive oils (EVOO), as certified by various national and international awards and distinctions.
There are different varieties, each with its own peculiarities. Among them the most important are the hojiblanca, the verdial de Vélez, the nevadillo, the lechín de Sevilla and the manzanilla Aloreña.
The juice of the verdial de Vélez, for example, is characterized by its fruity and sweet flavor, which makes it suitable for salads or to harmonize different dishes. Within the Axarquia region, it is especially abundant both in quantity and quality in the villages of Periana, Riogordo, La Viñuela or Alcaucín, among others. This variety, not to be confused with others of similar name, such as the verdial of Badajoz or Huévar, has the singularity of being the last to be harvested in the province of Malaga.
Hojiblanca
Hojiblanca EVOO is one of the most important not only in the province of Malaga but also in Andalusia. In fact, it represents around 15 percent of the total production of Andalusia. The extra virgin olive oil made with this variety must have, in an early harvest, an intense green color and an outstanding golden hue. In a tasting, this oil, especially abundant in the vega of Antequera, has to show its mild flavor, with a fresh grassy fruitiness in the aroma, slight bitterness of green fruit and other fruits, a slight sharpness in the throat and a final almond aftertaste.
Among the most abundant in the province of Malaga is the manzanilla aloreña variety, which is known mainly for its use as a table olive. In fact, it has a protected denomination for this use. But, in addition, it is also a very appropriate type of olive for making a very unique extra virgin olive oil, in which a very particular sweetness stands out, followed by a faint bitterness.
Finally, the lechín de Sevilla, with its characteristic whitish color in the pulp, is perceived as a fluid oil with vegetable flavors, medium bitterness and a green almond aftertaste in the mouth.
In addition to these olives, there are other secondary varieties such as campiñesa, koroneiki, picuda, vidueña, nevadillo blanco, pico limón, cornicabra, arbequina, picual or gordalilla, among others, which are distributed throughout the varied orography of the province of Malaga. To all of them we must add the acebuchina or wild olive.
During the visits to the different oil mills, you will learn about the elaboration process and the visit ends with a tasting of different types of oils. CONTACT
The juice of the verdial de Vélez, for example, is characterized by its fruity and sweet flavor, which makes it suitable for salads or to harmonize different dishes. Within the Axarquia region, it is especially abundant both in quantity and quality in the villages of Periana, Riogordo, La Viñuela or Alcaucín, among others. This variety, not to be confused with others of similar name, such as the verdial of Badajoz or Huévar, has the singularity of being the last to be harvested in the province of Malaga.
Hojiblanca
Hojiblanca EVOO is one of the most important not only in the province of Malaga but also in Andalusia. In fact, it represents around 15 percent of the total production of Andalusia. The extra virgin olive oil made with this variety must have, in an early harvest, an intense green color and an outstanding golden hue. In a tasting, this oil, especially abundant in the vega of Antequera, has to show its mild flavor, with a fresh grassy fruitiness in the aroma, slight bitterness of green fruit and other fruits, a slight sharpness in the throat and a final almond aftertaste.
Among the most abundant in the province of Malaga is the manzanilla aloreña variety, which is known mainly for its use as a table olive. In fact, it has a protected denomination for this use. But, in addition, it is also a very appropriate type of olive for making a very unique extra virgin olive oil, in which a very particular sweetness stands out, followed by a faint bitterness.
Finally, the lechín de Sevilla, with its characteristic whitish color in the pulp, is perceived as a fluid oil with vegetable flavors, medium bitterness and a green almond aftertaste in the mouth.
In addition to these olives, there are other secondary varieties such as campiñesa, koroneiki, picuda, vidueña, nevadillo blanco, pico limón, cornicabra, arbequina, picual or gordalilla, among others, which are distributed throughout the varied orography of the province of Malaga. To all of them we must add the acebuchina or wild olive.
During the visits to the different oil mills, you will learn about the elaboration process and the visit ends with a tasting of different types of oils. CONTACT