About this tour
When Alex from our team rolled up to this family-run olive estate near the River Mares, it was clear this wasn't a tourist cattle run. The farm's olive trees have been there for two centuries, and the family still works the land using organic methods. Over five hours, we learned how they actually make their oil, got hands-on during harvest season, then sat down to paella and wine with proper views. It's the kind of afternoon that feels less like ticking a box and more like hanging out with people who actually know their trade.
Highlights
- Two-hundred-year-old olive grove still producing — feels properly rooted
- Olive harvesting during season: genuinely sweaty, satisfying work
- Organic oil-making walk-through from the people who do it daily
- Paella and local wine tasting overlooking the river
- Pool access for a proper cool-down between tasting and lunch
- Private transport both ways, no coach-load crowds
- Small enough to ask real questions without shouting
What to expect
You'll start with a pickup from your accommodation and arrive at a working farm that doesn't feel staged. The family walks you through their olive groves and explains their organic process without the marketing spin — it's practical stuff about soil, timing, and why they've stuck with older methods. If you're there during harvest (roughly autumn to early winter), you can pitch in picking olives, which is more physical than you'd expect but genuinely rewarding.
After that, you'll taste their oil properly — not a sip-and-move-on situation. The paella happens outdoors with decent views of the Mares River, and there's wine involved. The pace is relaxed; Alex found it easy to sit, ask questions, and actually absorb what you're eating rather than rushing through a checklist. If you want a breather, there's a pool on the grounds.
What travellers say
- Family-run authenticity — no corporate tour-operator polish
- Hands-on harvest work (in season) beats passive observation
- Oil tasting explained by the people who make it
- Good-value all-in pricing: transport, food, and wine covered
- Relaxed pace — time to talk and absorb
- Scenic riverside setting without the crowds
- Harvest season essential for the full experience; off-season feels thinner
- Uneven farm ground — not fully wheelchair or pram-friendly
- Early morning or midday timing may clash with lazy Spanish schedules
Themes summarised by our team from public information about this tour. Verify specifics on the operator's page before booking.
Good to know
This works brilliantly if you want to understand how olive oil actually gets made rather than just consume it. Small groups mean the family can actually talk to you. The mix of activity (harvesting if in season), tasting, and food keeps things interesting. Paella and wine are solid, and the setting is genuinely pleasant. It suits all fitness levels — you're not doing a 20-kilometre hike.
Harvest season (autumn to winter) is when this hits best; outside that window, the hands-on element drops away. The estate walk involves uneven ground and sun exposure, so bring sunscreen and sturdy shoes. If you're expecting fine dining, dial that back — it's good home cooking, not Michelin-standard. Strollers are fine for infants, but the farm terrain isn't push-pram-friendly everywhere. Small children can come, but they'll get bored if they're not into getting muddy.
Five hours start to finish. Private transport included. Water, meals, and wine all covered. Aim for harvest season (roughly September–December) if you want to actually pick olives.
Tour sold and operated by Viator via Viator. Descriptions on this page are original BugBitten summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.