In the land where the olive trees grow

The character of Les Garrigues county in Lleida province is mainly distinguished by its dry, arid soil known as el secà. As local farmers know well, it is no easy matter cultivating this soil but the effort is compensated by the intensity of the flavours, textures and quality of its crops. Les Garrigues is best-known for the high quality of its extra virgin olive oil. Olive trees have been grown there for thousands of years, when the Phoenicians and the Egyptians introduced them.

Yet, the arbequina olive variety –small and round, with firm flesh, producing a low acidity oil considered to be superior by experts–wasn't introduced to Catalonia until the 18th century. At the start of the 20th century, Les Garrigues began to specialise in growing this type of olive tree, with the emergence of farming cooperatives.

This long tradition in growing arbequina trees and the olives they produce has since then become firmly established, so that there is now an oleoturisme route (olive oil tourism) that aims to offer added value to the traditional purchase of olive oil in local cooperatives, common throughout the county. In fact, in the village of Granadella, the Museu de l'Oli has recently opened. The venue is the only one in existence that specialises in the local olive oil-making tradition, and is part of the network, Museus de la Ciència i la Tècnica de Catalunya.

During a self-guided tour, visitors can see the still intact oil mill that was used by this cooperative, which opened in 1920. Tools and equipment, from olive presses to decantation vats, are accompanied by 12 virtual characters to aid understanding of the oil-making process. In the same village, the new Centre de la Cultura de l'Oli de Catalunya, is a venue devoted to gastronomy matching, tasting and presentations. La Granadella also organises related initiatives, such as pedra seca (dry stone) courses and the Oleaterra programme, with concerts in natural venues that have olive oil as a gastronomical highlight.

The brand Oleoturisme Garrigues brings together offerings from the hostelry sector, olive oil mills and private farmers. The restaurants that have joined this initiative cook with D.O. olive oil, producing dishes such as the traditional stew, cassola de tros, or snails accompanied by the traditional pà de ronyó bread.

Meanwhile, other oil-related initiatives include OleaSoul, which offers visitors a wide range of experiences that go from rustic breakfasts to olive picking, picnics in the olive groves and guided tasting sessions. In all, it is a whole land and traditional way of life just waiting to be discovered.