Wine and olive oil are two staples of Mediterranean culture, and the basic ingredients of what is considered the healthiest diet in every corner of the world. In its 230 pages, this guide, MÁLAGA, SUN, WINE AND OLIVE OIL provides a thorough analysis of these gastronomic gems.

In the section devoted to wine, there is a discussion of those made in the province of Málaga from every possible point of view, going through their 25-century-long history, from the varieties made by the Greeks and the Romans to the ones produced today. It is not by chance that the province has 5,000 hectares of vineyards distributed in five regions –Axarquía, the Málaga Mountains, Serranía de Ronda, the Western Coast and Antequera– and two designations of origin: DO Málaga and DO Sierra de Málaga. There is also mention of the Málaga Wine Museum, with its interesting collection of labels and bottles, interactive posters and courses in wine tasting.

As for olive oil, the province of Málaga has 120,000 hectares of olive trees, some of them being more than 100 years old, like the ones still kept in Periana (Axarquía) or in Alameda. This book shows how “green gold” is made, and includes sections on oil-producing regions and olive varieties, as well as olive-related legends, fiestas and traditions.

MÁLAGA, SUN, WINE AND OLIVE OIL also includes wine and olive oil tourist routes, two glossaries of technical terms, gastronomic suggestions, recipes, information on wineries and olive-oil mills and advice on where to get the best wines and oils in the province. All the sections are profusely illustrated with maps, diagrams and pictures. 





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