BEGÍJAR ATTRACTION FIELD GUIDE
In the Groves of Jaén: From Old Stone Presses to Centrifuges in Begíjar
A three‑hour visit at Oleícola San Francisco in Begíjar that traces olive‑oil production from the historic almazara to a modern mill and finishes with a guided tasting and local tapas.
In the Groves of Jaén: From Old Stone Presses to Centrifuges in Begíjar.
Set in the rolling olive landscape of Jaén, this visit at Oleícola San Francisco in Begíjar moves from a compact historical almazara to a working modern factory, ending in a focused tasting of three extra‑virgin olive oils accompanied by regional tapas.
Highlights
Outing Highlights
A step back: the old almazara and historical systems
The tour begins inside the old almazara where visitors see the hydraulic presses and traditional equipment used until roughly 25 years ago, and view archival footage showing production methods from the 1950s.
Modern milling: molturación, batido and centrifugation
From the old plant you progress into the modern factory to learn how contemporary extraction—milling, mixing (batido) and centrifugation—has changed yield and quality, and to understand how by‑products are handled.
Guided cata and tapas: three oils, three profiles
The visit culminates in a guided tasting of three Esencial Olive extra‑virgin oils—learning to identify aromas and flavor notes—paired with a selection of typical tapas including aliñadas olives, jamón, cheese with oil, salmorejo, a pork lomo tosta and olive beer, water or local wine.
What the day feels like
What the visit feels like
The experience is a curated walkthrough: a concise orientation to Jaén’s olive landscape and varieties, a hands‑on look at historical equipment and archival footage, a technical primer in the modern mill, and a closing tasting that trains your palate on three distinct extra‑virgin oils while you sample regional tapas.
Suitability
Who it's for
Who gets the most from this visit — and what to know about participant limits or special needs.
Practical planner
Details to review before reserving
The full activity with an olive‑grove visit runs approximately three hours; there is a shorter option of about 1.5 hours without the grove.
The meeting location is Calle Pedro Pérez s/n at the junction with camino Bajo de Baeza; the activity takes place at Oleícola San Francisco (C/Pedro Perez s/n, 23520 Begíjar).
The visit includes the almazara and factory tour plus a guided tasting of three Esencial Olive extra‑virgin oils and a tapas selection as described in the program.
No specific equipment list was provided in the supplied information; check with the operator if you require special accommodations.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
How long does the visit last?
Approximately three hours if the visit includes the olive grove; about 1.5 hours without the grove.
Where is the meeting point?
Meet at Calle Pedro Pérez s/n at the junction with camino Bajo de Baeza; the activity takes place at Oleícola San Francisco in Begíjar.
What does the tour cover?
A guided progression from the traditional almazara and archival footage through the modern factory—covering milling, batido and centrifugation—followed by a tasting of three Esencial Olive extra‑virgin oils.
What food is served with the tasting?
The tapas table includes aliñadas olives, jamón, cheese with olive oil, a glass of salmorejo with jamón and oil, a tosta with lomo de cerdo, and a choice of olive beer, water or local wine.
How far is the site from nearby towns?
The almazara is located in Begíjar, about 6 km from Baeza and 14 km from Úbeda.