English
Departure from Quatretondeta to the neighbouring town of Benimassot, where, under the ‘Olivera de les quatre soques’ olive tree, we will hold a masterclass on tasting local oils, given by the manager of the ‘Castell de la Costurera’ EVOO brand, where we will learn to differentiate between the qualities of EVOO and its nuances, all accompanied by local products such as almonds, roasted peppers, fresh cheese and homemade bread.
Next, we will visit some Arab and Phoenician ruins, where we will explain the origins of EVOO production in times gone by. We will then move on to the ‘Gurgus’ winery, which takes its name from the Romans, meaning ‘between two waters’. There, their agricultural engineer will explain how they cultivate their vines and the process of making their wines. We will finish with a tasting of their three best wines paired with local products such as cured cheese, pericana and escarraet, all sourced locally.
We will end with a visit to a nearby oil mill, where the best extra virgin olive oils (EVOO) in the area are produced, and an explanation of how they are made.
