How long is the visit?

Standard visits last about 1.5 hours; there’s a longer option of around three hours that includes a walk through the olive grove.

Where is the meeting point?

The activity operates at Oleícola San Francisco, C/Pedro Pérez s/n 23520 Begíjar (Jaén). The summary lists the meeting point as Calle Pedro Pérez s/n cruce con camino Bajo de Baeza.

Are the facilities accessible?

Yes — the almazara notes 100% accessible installations and adapted restrooms.

Dogs are not allowed inside the factory; there is an exterior area where pets can wait.

This listing is for a private visit and tasting; bookings are arranged to staff the session for your group.

Can I buy oil at the mill?

Yes — the mill offers small purchases so you can take home the oils you tasted.

Inside Jaen’s Olive Mills: Private Almazara Tour & Cata in Begíjar

Adventure Brief

Go inside a working Jaén almazara for a private tour that moves from historic presses to stainless-steel centrifuges, ending with a guided tasting of three Extra Virgin Olive Oils. Perfect for food lovers and curious travelers who want to understand how terroir, technology, and timing shape flavor.

1.5–3 hours

easy

From €186.83

Visita PRIVADA a la Almazara. is a private, guided olive-mill experience in Jaén that places visitors inside the machines, histories, and flavors that define Spain’s most important olive landscape. The visit takes place at Oleícola San Francisco C/Pedro Perez s/n 23520 Begíjar (Jaén), a working facility where guides move guests from the old press room into the modern production line before finishing with a focused tasting of three Extra Virgin Olive Oils. Begin with context: a short introduction sets the scene of Jaén’s rolling olive groves, the varieties that shape local oil, and the region’s role in Spanish agronomy. Inside the restored almazara you’ll see the capachos, hydraulic presses, and the low-ceilinged cellar where oil was stored for decades; a historical projection highlights mid-twentieth-century harvest and milling methods. The contrast is immediate when you step into the modern factory: stainless-steel centrifuges, computerized control panels, and the workflows that transform fruit into fresh oil within hours of harvest. Key features here are tactile and visual. The ancient press equipment is a living artifact; the modern molturation and centrifugation room demonstrates how temperature and timing preserve aroma and bitterness. Outside, the adjoining olivar presents gnarled trunks and regular hedgerows of olive trees that define Jaén’s human-shaped landscape. The experience culminates in a guided cata — three “Esencial Olive” varietals tasted side by side — where instructors teach you to identify fruity, bitter, and pungent notes and how storage, milling, and terroir affect each bottle. Why this visit stands out: it bridges history and industry in one compact tour, and it’s offered as a private service that adapts to whether guests also want a field visit. The almazara reports fully accessible installations and adapted restrooms, making the experience welcoming to many travelers. Practical details: the standard visit lasts about 1.5 hours, with a longer option near three hours that includes a walk through the olive grove. The facility is 6 km from Baeza and 14 km from Úbeda, which makes it an easy half-day excursion from either town. This is a hands-on, sensory introduction to Jaén’s most celebrated crop — ideal for food lovers, curious travelers, and anyone who wants to understand why the region’s oil commands attention. Book a private slot, arrive curious, and leave with taste memories and a clearer sense of how tradition and technology make Extra Virgin Olive Oil here distinctly local. Hosts welcome questions about harvest timing, pruning, and how to pair different oils with regional dishes; small purchases are available at the mill. Tours require punctual arrival and no dogs inside, though an exterior area is provided for pets. Reservations through the operator’s booking link ensure staffing for private groups and a focused, hands-on session and memories.

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.