Enjoy an exquisite breakfast with products of the Andalusian land, to finish living an integral experience of olive oil tourism visiting all the corners of the Hacienda de Guzman and discovering the secrets of the world of the olive grove.
A walk through the hacienda will take you back to the 16th century, when Hernando, son of Christopher Columbus, began exporting to America the oil produced on the property in the post-discovery period.
During the tour, you will see how olive oil was obtained in ancient times and how it is produced today, while learning to identify the characteristics of an extra virgin olive oil and its quality. This v Guided tour of Hacienda Guzman, visiting the following areas:
- Olivoteca, a unique collection of olive trees in the world with more than 150 varieties from 13 countries.
- R&D center and HG mill, where Hacienda Guzmán extra virgin olive oil is produced.
- Courtyard of the original 17th century wine press and mill, a perfectly restored space that houses a mahogany beam.
- of about 15 meters in length.
- Manor courtyard, stable courtyard, carriage museum and Andalusian garden.
- Reservations must be made at least 72 hours in advance.
- Minors must always be accompanied by an adult.
- Maximum capacity 25 people.
- In case of delay, 30 minutes after the agreed time, the Juan Ramón Guillén Foundation reserves the right to cancel the visit without refund. The cancellation of the reservation must be communicated in writing to visitas@haciendaguzman.com at least 7 working days in advance. In case the notice is given with a shorter period of time, there will be a cost of 30% of the invoice up to 48 hours before. After 48 hours, the cost will be 100% of the invoice.
what will you feel with
Millers breakfast?
Between the 16th and 19th centuries, each of the hacienda 's three towers housed a beam mill, making it one of the largest olive oil mills in the world. Today, Hacienda Guzmán, which has a mill and a 15-meter-long mahogany beam that date back to the 17th century, offers a faithful recreation of the traditional process and is a reflection of the reality of today's olive sector, with innovative facilities that make it possible to obtain the finest olive oil.
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