How long is the tour?

The experience lasts approximately 1 hour 30 minutes, moving from the antigua almazara to the fábrica moderna and ending with a tasting and tapas.

Is the site accessible?

Yes — the facilities are 100% accessible and restrooms are adapted, as noted by the operator.

Are children allowed?

Children can attend, but the tasting and technical explanations are geared toward adults; there is no stated minimum age.

Dogs are not permitted inside the factory; there is an outdoor area where you may wait with pets.

Will there be food and drinks included?

Yes — the tasting includes three extra virgin oils plus a selection of typical tapas and a drink (olive beer, water or local wine).

Do I need prior knowledge to join?

No prior knowledge is needed; the guides introduce olive varieties, production steps and basic cata techniques for beginners.

Taste Jaén: Almazara Tour, Olive Oil Tasting & Traditional Tapas in Begíjar

Begíjar, in the rolling olivelands of Jaén, Spain, is home to Oleícola San Francisco, where a compact, sensory-driven tour unpacks the craft of extra virgin olive oil. Meeting at Calle Pedro Pérez s/n cruce con camino Bajo de Baeza, this 1 hour 30 minute experience moves from the old press to the modern factory and finishes with a guided tasting and typical tapas.

Walk first through the history: inside the antigua almazara you’ll see hydraulic presses, capachos and bodega rooms where oil was stored decades ago, accompanied by a short archival projection that explains mid‑20th century methods. The contrast arrives quickly when you enter the fábrica moderna — an operational floor of stainless steel tanks, centrifuges and milling equipment — where guides explain molturación, batido, centrifugación and how those steps influence acidity, aroma and shelf life. That side‑by‑side framing makes clear why Jaén produces such characterful virgen extra oils.

The tasting brings the lesson to your palate. You’ll sample three Esencial Olive extra virgin oils, each selected to show distinct aromas and flavor profiles: green, fruity and more buttery finishes. Expert guidance teaches you basic cata techniques — how to assess aroma, bitterness and pungency — and how to pair oil with bread, cheese and the included tapas: aceitunas aliñadas, jamón, queso con aceite de oliva, a small salmorejo, tosta with lomo and a local olive beer or glass of wine. The food anchors the oils in the local table culture.

Practical details matter: Oleícola San Francisco’s address is C/Pedro Perez s/n 23520 Begijar (Jaén), located about 6 Km. de Baeza and 14 Km. de Úbeda. The operation notes accessible facilities and adapted restrooms and asks guests to be punctual and to keep dogs outside the factory interior. The visit is suitable for most visitors — no special fitness or technical skills required — but it rewards a curious palate and a willingness to learn.

Why book this trip? It’s an efficient, tactile lesson in a product that shapes the landscape and economy here: the olive grove. For food travelers, small‑group tasting and a behind‑the‑scenes look at production make the trip every bit as edible as it is educational. For anyone exploring Jaén’s cultural countryside, this almazara offers a clear window onto agricultural traditions evolving into modern craft.

Expect to stand briefly among gnarled, centuries‑old olive trees and to hear the low hum of machinery inside the production bay; guides point out local varieties and harvesting rhythms that follow the Mediterranean season. The session suits curious travelers, food writers and small groups looking for a concise hands‑on lesson; bring questions about storage, pairing and labeling. Please arrive at Calle Pedro Pérez s/n cruce con camino Bajo de Baeza on time.

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.