Begin your visit in the Salón del Esquimo with a welcome and a short introduction to the history of Finca Soleá and Molino El Vínculo, where for nearly three centuries the farmers of Zahara have brought their harvest.

From there, head out into the grove. Among centuries-old olive trees, see how the farm operates slowly and organically, why the olives are harvested by hand, and how the quality of the oil depends on it. Along the way, find the mill’s original granite millstones, witnesses to its earliest days.

Next, visit the mill. In the 19th century, El Vínculo moved on from traditional stone grinding to a mechanical press system, today one of the few of its kind still preserved. Among the iron and gears, follow the whole process: the paste spread over the capachos (traditional fiber mats), the first oil flowing under the press, and the slow, natural decanting in the cellar.

Before heading out, stop for a tasting of L de Oliva extra virgin olive oil. Learn to smell and taste it like a professional, and discover the notes that make an extra virgin stand apart from other oils.

Then, the afternoon is yours. Head back into the grove to a quiet spot with views over the sierra, where your picnic basket is waiting: sourdough bread, local cheeses and charcuterie, and seasonal produce from the area, all centered on L de Oliva extra virgin olive oil. Spread out under the olive trees and take your time.