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La Higuera is one of three apartments (Alojamientos) on the ground floor of our converted Cortijo (Farmhouse). The accommodation is comfortable and individually furnished equipped for self-catering. It contains two bedrooms with twin beds and one double bedroom, built-in wardrobes, three full shower rooms and a lounge / kitchen / dining area containing a double sofa-bed.
Cazorla is ideally situated at the foot of the Sierra de Cazorla, Segura y Las Villas Natural Park. It is a great setting for enjoying the outdoors. Especially walking in the mountains amongst the indigenous wild life with vultures flying above. It is an ideal venue for experiencing the rural life in Spain
Tourist License / Licencia de turismo N °: VTAR/JA/00399
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About the neighbourhood
Perhaps the greatest attraction is Europe's second largest Natural Park, the Sierra de Cazorla, Segura y Las Villas. Reaching to above 2000 metres in altitude, the range itself provides a refreshing change to the typical Mediterranean landscape of the region.
Its appeal includes the cultural delights of the city of Úbeda and the towns of Cazorla and Baeza. The stunning mountain town of Cazorla is the gateway to the mountains and natural park.
Travellers come here looking for rural retreats, local culture, walking, mountain biking and mountain adventure activities.
Cortijo Los Abedules offers a unique opportunity to enjoy these.
With randomly winding, steep, narrow, cobbled streets, the town of Cazorla is a great start to getting the feel of the area. Here you will find welcoming people, abundant examples of times gone by in the 'Casco Antiguo' and plenty of shops within the newer, more commercial zone. The pace of life is very 'laid back and chilled out', even by Andalucian standards!
OLIVE GROWING - Whether on the vast plains, over the deep rolling hills or stretching up the steep slopes of the mountains, the region is a green latticework quilt. The earth colour is predominantly a distinctive lime white, giving everything a surreal brightness.
Many olive farms resemble the mansions of ancient nobility. Olive growing is the biggest industry next to tourism. It can be an extremely cutthroat business, where owning just one extra tree is like gold dust and can make all the difference!
Annual pruning each year is fundamental. The trees must be cleared of branches and encouraged to grow as much outwards as upwards. A single young tree may provide 8-10kgs of olives in an average year. A mature, well-cared-for tree can produce 80-100kgs.
There are many varieties of olives, some grown for eating, others for oil. The oil-making process can be compared with the subtleties of wine making, with many grades of quality, the acidity and flavour reflecting a particular year's climatic conditions. As with wine, olives have their good and bad years! A cold, wet winter means minimal production. Superstition, (and perhaps fact), says the land requires rest from time to time, so that subsequent years may reap the benefits.
Harvesting takes place in December/January. The traditional method of collecting the olives, by beating the trees with sticks, has mainly been superseded by a petrol machine looking like an over-extended hedge trimmer. Using a large hook on the end of a metal shaft, it rigorously vibrates the branches, causing the olives to drop into nets around the base of the trees.
They are then loaded into trailers and taken to the local co-operative, which weighs them and processes them for oil or prepares them for eating.
If you find yourself eating olives or using olive oil, the chances are that these will come from this province, or even from Cazorla