20 minutes by car separate the tourist Seville from the country Seville, the heritage of one of the greatest natural wealth of Spain, oil.
At Hacienda Guzmán, liquid gold has been the protagonist since the 16th century and visiting it to practice oil tourism is the best way to know its past to appreciate its present.
And the past of Hacienda Guzmán covers several centuries of existence and another last name, of world and historical knowledge, that of Columbus.
It was one of his sons, Hernando Colón, owner of the farm, who channeled its olive activity in the sixteenth century to export oil to those distant lands of the New World.
In fact, it had the exclusivity of that trade between Old and New Continent.
To those who think that tariff barriers and protectionism are a thing of this century, or of the past, it is good to remind them that the plantation of olive trees in America was only allowed to the friars, for their own consumption and only in the variety of table olives.
The oil could only come from Spain.
That legal protectionism multiplied the oil production of the Guzman Hacienda and made it one of the most important in the world, and the most prestigious in Spain, for several centuries.
From royal visits, through the Guzman Treasury, SSMM Carlos III and Fernando VI passed, to visits without rancid ancestry, years ago that the common of mortals can come to do oleotourism and know it, from the 15th to the 21st century, of the surname Cortés at Three generations of the last name Guillén the evolution of the Guzmán Hacienda has gone from production in quantity to the exclusive and ecological quality of EVOO, the Extra Virgin Olive Oil.
The entire production process, from olive groves to bottling, can be observed by visitors who practice oil tourism and come to see how olive oil is produced.
In Hacienda Guzmán, modern, but also artisanal processes are used to produce 4 varieties of an oil that in just 8 years of commercialization has already reached 40 international markets.
We speak of the pioneer “Hacienda Guzmán Reserva Familiar” (Manzanilla monovarietal), to the “HG Coupage” (EVOO of Arbequina, Hojiblanca and Manzanilla), to the “HG Reserva Familiar Hojiblanco” (100% hojiblanco), the last and fourth variety marketed is the “Hacienda Guzmán Family Reserve Arbequina”
We also talk about a collection of olives made by operators who "milk" each branch of the olive tree, starting from the part closest to the trunk and walking the branch towards the end of it. while they release the olives with that movement.
Those olives will be manually selected later, to make sure that the ones that are going to be processed have no damage or defect. And it doesn't take more than 3 hours, from tree collection to the beginning of milling.
Using physical and mechanical procedures, the pressed mass of the olives ends up refining a high quality oil that reaches the consumer in an opaque glass bottle, to maximize their defense against the sun and heat, the natural enemies.
And the final consumer can enjoy live (almost) the whole process when he makes one of the visits to the Guzman Farm, managed by the Guilén Foundation, whose objective is the promotion and knowledge of the olive sector.