How long is the tour?

Two options: a full visit with an olive-grove walk lasts about three hours; a factory-only tour is roughly 90 minutes.

No pets are allowed inside the factory, but there is an exterior area for dogs.

Is the facility accessible?

Yes. The almazara reports 100% accessible installations and adapted restrooms.

Can I buy oil on site?

Yes. The tasting highlights three Esencial Olive Extra Virgin oils and bottles are typically available for purchase.

Are tours available in languages other than Spanish?

Language availability is not specified; use the referral link to request language options when booking.

What should I wear for the grove walk?

Layered clothing and sturdy shoes are recommended; bring a hat and sunscreen in summer.

Inside Jaén’s Olive Oil Tradition: Private Mill & Olive Grove Tour in Begíjar

Set among the rolling olive groves of Jaén, Visita PRIVADA a la Almazara y al Olivar offers an intimate look at how Extra Virgin Olive Oil is born. Located in Begíjar, Andalucía, this three‑hour private tour based at Oleícola San Francisco (C/Pedro Pérez s/n 23520 Begíjar, Jaén) moves from the field to the press, blending hands-on explanation with tasting.

You begin at the meeting point on Calle Pedro Pérez s/n cruce con camino Bajo de Baeza, where a guide frames Jaén’s landscape: endless rows of gnarled Picual and Arbequina trees, limestone terraces and the seasonal glow of silver leaves. The tour traces production through time—first into the old almazara, where hydraulic presses, capachos and a projection show reveal mid‑twentieth‑century methods and the continuity of local craft. The visit to the ancient bodega highlights traditional storage and conservation techniques that shaped flavor before modern refrigeration and stainless steel silos.

From history you move into the present: a modern factory floor where centrifugation, malaxation and decanting are explained step by step. Guides show how machinery reduces waste, separates subproducts and preserves aroma, making clear why Jaén leads Spain in volume and quality. Technical demonstrations are accessible, and the facility is fully accessible with adapted restrooms.

The capstone is a guided tasting of three Esencial Olive Extra Virgin oils. The tasting trains your palate to distinguish aroma, bitterness and pungency—three oils, three distinct profiles drawn from regional varieties. Whether you choose the full three‑hour itinerary with a walk through the olive grove or the condensed 90‑minute option, the structure keeps the experience grounded in sensory learning.

What makes this visit special is the pairing of tangible history and modern technique on a site that lists its address directly in Begíjar—Oleícola San Francisco C/Pedro Perez s/n 23520 Begijar (Jaén)—giving guests a precise local anchor. It’s a practical cultural excursion for food lovers, cooks who want to buy informed, and travelers who want to understand Andalucía beyond tapas: the agricultural landscape, the varieties that survive decades of harvest cycles, and the industry’s evolving sustainability challenges.

Practical notes: arrive punctually, pets are not allowed indoors but can wait in an exterior zone, and the referral link handles reservations. This private, locally focused tour leaves you not only with a bottle but a clearer understanding of why Jaén’s olive oil tastes the way it does. Suitable for small groups and private bookings, the visit suits curious food travelers, chefs seeking provenance, and families interested in agricultural heritage. Wear sensible shoes for the grove option and bring notepad for tasting notes. Book through the provided referral link to reserve a private slot; options vary seasonally, and guides can adapt the visit to your group’s interests and mobility needs.

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.