The Fajalauza is a popular type of pottery, originally made in the Albaicin of Granada, which is characterized by its blue or green decoration of various plant motifs.

The pottery tradition of Fajalauza ceramics dates back to 1517 (16th century), although it would not be known by that name until the first half of the 19h century.

These hand-painted ceramic pieces continued to be used for the construction and decoration of interiors (crockery) and exteriors (tile patios).

Origin and history of the Fajalauza ceramics

As we have already mentioned, the first indications of this ceramic come from the beginning of the 16th century. Although perhaps it already existed in the final years of the 15th century. However, it did not bear this name of the Fajalauza at that time, but the name of the pottery family that made it.

It was a craft linked exclusively to the Morales surname, who arrived in Granada after Christian conquest, although its origin is not known. In Granada a very particular style of pottery was born, which has remnants of the pre-existing styles during the Middle Ages in Catalonia, Teruel, Ubeda, Triana, Talavera, etc. Those first Christians of the Morales family established their workshop bellow the Fajalauza gate, attached to the very wall of Alabaicin and above what would be, from 1636, the Convent of San Antonio.

However, despite the influences that this pottery had, the one now known as Fajalauza was created at that time in a unique way. Its origin is Christian, its modus operandi is Arab. This is due to the fact that Moorish ovens were used in the elaboration of this and that the way of working it is contemplated under the Mudejar influence.

At the beginning of the elaboration of this Fajalauza pottery, it was distinguished by its simple style where white tones were used, alternating these with blue or green.

The design of this ceramic changed over time towards one where a large number of motifs abounded in addition to vegetables: the representative fruit of the pomegranate, the birds or the flowers. In the same ceramic item, several of these figures were embodied that kept the company in more vivid colours, which were added to those that had already existed before.

The process of making Fajalauza ceramics

At the beginning of the 20th century, the technique used to make this ceramic that is so characteristic in Granada was to use a wheel excavated in the ground and an Arab oven inherited from the Nasrid period. Unfortunately, this oven is already in disuse when introducing the new machinery with the arrival of electricity. Today, despite the new machinery and innovations, a completely handmade manufacturing process is still carried out.

In order to preserve this way of making Fajalauza ceramics by hand, the Fajalauza-Cecilio Morales Foundation was created. whose purpose is none other than to maintain this authentic ceramics with the Fajalauza style through its promotion and carrying out different activities such as creating a Fajalauza ceramics school.

Payoyo cheese is a type of artisanal cheese originating from the province of Cádiz, specifically from the Sierra de Grazalema Natural Park and the town of Villaluenga del Rosario.

It comes from “the payoya goat”, an autochthonous goat breed of the Sierra de Cádiz that provides perfect milk for making such a delicious cheese. However, in recent years, the threat of extinction has led to the use of other specific breeds for its production.

Contrary to what many believe, Payoyo Cheese is a registered trademark and not a designation of origin. The correct label to identify cheeses made with Payoya goat milk is “100% Autochthonous Breed Cabra Payoya”.

Currently, different types of cheeses are made: goat cheese, sheep cheese, and cheeses made from a mixture of both milks, with variations including fresh, aged, and semi-aged. Additionally, aged cheeses can also be found wrapped in lard and rosemary, among other options.

It is possibly one of the most recognized cheeses worldwide, thanks to the numerous awards it has received, including the World Cheese Awards, which accredits it as the “best cheese in the world”.

The Payoya Goat

The quality of its milk is excellent, thanks to the significant cheese-making tradition and the improvement of milk production by farmers.

The Payoya goat is an Andalusian autochthonous breed, classified as endangered, traditionally exploited in the area of the current Sierra de Grazalema and Sierra de Ronda Natural Parks, providing the livelihood for many families in the regions.

The name “Payoya” comes from the municipality of Villaluenga del Rosario, in the province of Cádiz, one of the birthplaces of the breed. However, it is also known as “Montejaqueña” after the town of Montejaque in the province of Malaga, where the breed develops.

In terms of morphology, Payoya goats are very tall and long animals, a reflection of the selection made by farmers to allow for grazing in difficult-to-access areas in the mountains.

Origin of the Payoya Breed

The precise origin of the Payoya goat is not determined, but it is supposed to be the result of the combination of the Alpine and Pyrenean stocks, influenced by the convex stock to adapt to mountainous areas.

In its formation, two fundamental elements intervene: the selective criterion applied by the farmers, almost exclusively aimed at improving milk production in grazing systems, and the particular agroclimatic characteristics of the exploitation area, with a climate of high rainfall and a difficult orography, with steep slopes. Both circumstances have favored the configuration of a very rustic goat model, of great height and length (the Payoya is the goat breed with the largest longitudinal diameter in Spain), perfectly adapted to the difficult environment in which it is exploited.

Hacienda Guzmán, whose first owner was the son of ChristopherColumbus himself, is a clear exponent of the Sevillian baroque farm, which is dedicated to the production of olive oil. It is located in La Rinconada, a town 15 minutes from Seville.

The farm comes from a family that has dedicated its life, for four generations, to olive oil since the 16th century.

The ranch, with a magnificent building and 400 hectares of olive groves, has the only living olive museum in the world (with more than 150 varieties), a 100% organic plantation, a research centre and an oil mill. The mill ha different types of oil that have obtained different international awards.

Hacienda Guzmán currently performs a dual role. On one hand, it is dedicated to the production of extra virgin olive oil, and on the other, it carries out important dissemination and training activities through the Juan Ramón Guillén Foundation. This entity was established to promote and encourage rural areas and to protect the heritage of Andalusian olive-growing culture. In fact, one of its goals is to achieve the inclusion of the Andalusian Olive Landscape as a UNESCO World Heritage site.

Do not hesitate to visit their website to find out about their rates and visiting hours.

Origin and History of the Hacienda Guzmán  

Already in the 16th century, Hernando Columbus (son of the discoverer of America) produced oil here that he sent to the Spanish colonies in the New World (to Cuba and the Dominican Republic) with the approval of Philip II. The monarch intended to create a certain dependency on the mother country, so in America he only allowed the cultivation of olive trees that produced table olives.

Although Hernando Columbus was its most famous owner, the family that named the farm was the one that knew it in its greatest years, between the 18th and 19th centuries, when it became one of the largest producers of olive oil in the entire world.

Despite the fact that today we talk about oleotourism and visiting an olive mill in Seville as something very novel, the 19th-century English Romantic writer Richard Ford had already mentioned in his passages an olive-growing excursion to the Hispalis capital. He even made an illustration of the hacienda during his visit, which has been used on some of their bottle labels.

In its time, the Guzman farm had three oil mills, one in each of its towers. One of them has been preserved for 400 years, kept in perfect condition, and which is also put into operation once a year to guarantee its good preservation. Highlights the 15-meter mahogany wood beam.

It is incredible to observe a system that is as rudimentary as it is effective, in stark contrast to the modern techniques used today.

Outside the towers, we see a sloping bougainvillea courtyard. In the past, it was used to pile up the olives so that their own weight would begin the pressing process. This was a first extraction of very poor quality, sometimes even rotten, which was used as lamp oil (for lamps) to provide light during the work in the mill.

The oils of Hacienda Guzmán

In just four harvests, the family of oils from Hacienda Guzmán has managed to elevate their products to the category of luxury, reflecting the special conditions of the olive grove, climate, and terroir. This is also evident in the limited production and their meticulous presentation—500 ml opaque bottles that perfectly preserve the aroma and flavor.

Currently, they produce four varieties: Arbequina, Coupage, Hojiblanca, and Manzanilla Sevillana. You can find everything from the smoothness and fruitiness of Arbequina, the vegetal nuances of tomato, leaf, grass, and artichoke of Hojiblanca, to the high intensity and bitterness of Manzanilla. Alternatively, you might prefer Coupage, which combines the essence of each of our products into one, achieving the perfect blend of the best Extra Virgin Olive Oil.

To achieve superior fruit, a triple selection process is carried out: in the fields, on the tree, and on the conveyor belt in the mill.

At Hacienda Guzmán, all harvesting is 100% manual, lasting for three months. No shaking or any kind of vibration is used to minimize damage to the olives as much as possible.

A visit to Guzman farm

The best way to get close to the world of oil and get to know this historical jewel is to let yourself be tempted by an HG experience. The passage of time has left reminiscences that are easy to guess when touring the property, such as its Andalusian gardens where a pool collects the water hat irrigates pomegranate, oranges and lemon trees. Just as interesting is the olive library, where you can find varieties of olive trees from all over the world; The mill, where you can observe the oil extraction process, since the olives are introduced to separate them from the leaves and wash them, until this elixir is produced; the Carriage Museum, a private collection of original carriages from the 17th, 18th and 19th centuries; the stables, with purebred Spanish horses, and the olive mill from the 18th century, where the process is recreated with a 15-meter beam.

One of the most surprising visits is its museum of olive trees, with more than 150 varieties, one more amazing than the previous one. Some with good table olives, others for oil, fat olives … and even a white one. There is also a Nabali olive tree, which is of the same type of those on the Mount of Olives. Did you know that in the Bible there are about 400 references to olive trees? Well, they talk about this Nabali olive tree.

Do not hesitate to contact us if you want more information about how to visit this magnificent oil mill (info@porsolea.com).