How long is the tour?

The activity lasts about 3 horas with the olivar visit or 1 hora y media without the field walk.

Where do I meet the group?

Meeting point: Calle Pedro Pérez s/n cruce con camino Bajo de Baeza — follow the directions provided when you book.

Are dogs allowed inside the factory?

No—dogs are not admitted inside the factory, but an exterior area is available for them.

Is the almazara accessible?

Yes—instalaciones accesibles 100% and aseos adaptados are provided at the site.

What does the tasting include?

A guided cata of three Esencial Olive extra-virgin oils plus a tabla de tapas with aceitunas aliñadas, jamón, queso, salmorejo and a tosta de lomo, and a drink choice.

Do I need to book in advance?

Yes—spaces are limited, especially during harvest, so book ahead to secure an olivar walk or preferred time.

Inside Jaen’s Olive Gold: Oleícola San Francisco Tour, Tasting & Tapas

Adventure Brief

Trace oil from tree to table at Oleícola San Francisco in Begíjar: a hands-on tour of an antigua almazara and a modern mill, capped by a guided cata and tapas. Perfect for food-minded travelers based in Baeza or Úbeda who want to learn tasting skills and regional culinary context.

1.5–3 hours

easy

From €53.53

On the sun-bright plains of Jaén, a short drive from the Renaissance towns of Baeza and Úbeda, Oleícola San Francisco in Begíjar offers a practical, sensory introduction to Spain’s olive-oil heartland. Located at Calle Pedro Pérez s/n cruce con camino Bajo de Baeza, this working almazara bridges two eras: a preserved old press room and a stainless-steel modern plant where centrifugation, malaxation and decanting turn fruit into Extra Virgin Olive Oil. Your visit begins with a grounded primer on the olive landscape surrounding Begíjar—rows of gnarled Picual trees, terraced soils and low stone walls that shape microclimates. Guides explain varietal differences and the seasonal cycle, then lead into the museum-like space of the antigua almazara where press beams, capachos and photographs from the 1950s show how oil used to be made. It’s tactile history, useful context for what comes next. In the production zone you’ll see contemporary milling equipment and learn about centrifugation, malaxation, yields and byproducts. Observing the contrast between old stone-and-wood systems and current stainless technology clarifies why modern techniques protect flavor while increasing efficiency. The experience culminates in a guided cata of three “Esencial Olive” extra-virgin varieties. Trainers teach you to evaluate aroma, fruitiness and bitterness and to spot defects. The tasting pairs oils with a curated tabla de tapas—aceitunas aliñadas, jamón, queso rociado con aceite de oliva, salmorejo con virutas de jamón and a tosta de lomo—plus a choice of cerveza de oliva, agua or a local wine, so you understand how oil behaves on the palate. Practical details are tight: the activity runs about 3 horas with an optional olivar walk or 1 hora y media without it, and the meeting point is Calle Pedro Pérez s/n cruce con camino Bajo de Baeza. The almazara addresses accessibility needs with accessible instalaciones and adapted aseos, though dogs are not allowed inside the factory (an exterior area is available). Oleícola San Francisco is more than a factory tour; it’s a living classroom that connects Andalucían agricultural tradition with contemporary food culture. For travelers based in Baeza or Úbeda, it’s an achievable half-day that sharpens tasting skills and gives real context to the jars of oil you’ll find in markets across Spain. Bring curiosity, an appetite, and a camera—this is a place where landscape, craft and cuisine meet at the source. Book ahead during harvest season to join an olivar walk with harvest-time activity, and plan to arrive by car — public transport is limited; parking is usually available on site. The visit includes a sensory workshop where staff explain how to store oil, read labels, and pair oils with regional dishes. It’s an education in flavor and a direct way to support local producers and small-scale farms.

About Oleicola San Francisco S.L.

Oleicola San Francisco S.L. is an olive oil producer and tour operator based in Begíjar, Andalucía, offering guided visits to olive mills and groves in the Jaén region. The company leads guests through traditional presses and modern extraction facilities, explaining harvesting and processing methods and showcasing both historic tools and contemporary technology. Tours include guided tastings of three distinct extra virgin olive oils, with instruction on identifying flavors, aromas, and quality characteristics.

Several tour formats are available: standard mill visits with tastings; extended visits that include a typical local lunch or tapas; and private, personalized tours. Some experiences are offered in French to accommodate international visitors. One of the featured options is a three-hour guided visit combining mill and grove exploration with a tasting session.

Visits take place on-site at olive mills and adjoining olive groves around Begíjar and the wider Jaén area in Andalucía. The itinerary highlights the region’s long olive-growing tradition and the transition from historic equipment to modern production techniques. Tasting sessions focus on extra virgin olive oil varieties produced locally, presented in a scenic setting.

Oleicola San Francisco S.L. emphasizes authentic, on-site experiences that connect visitors to Jaén’s olive culture. The company’s tours are suitable for food lovers, cultural travelers, and those interested in agricultural heritage, offering educational, sensory, and culinary elements in a single visit.

Booking options vary by season and group size, with private visits tailored to families, small groups, and special events; schedules typically include time for questions, live demonstrations, and photo opportunities.