Olive oils, Gourmet products and Wines

Cheese starts the day. This Mendoza outing links a family-style cheese farm, a major wine estate, and one of Argentina’s best-known olive oil producers in a single 8 to 9-hour food tour. I like the small maximum of 10 people, and I like that lunch, tastings, transport, and a guide are included. The main drawback is the $379 price, which is high unless you plan to make full use of the long day and all three stops.

The schedule also has a pleasant rhythm: begin with dairy, move to a full meal among the vineyards, then finish with olive oil. Federico, a guide praised for being attentive and helpful, is a name worth requesting if he is available. This is a good choice for you if Mendoza’s food matters as much as its wine.

Key points at a glance

• Three very different food stops: Visit Qualtaye Quesos Saborizados, Bodega Santa Julia and Olivícola LAUR rather than spending the whole day at one winery.
• Small group size: The tour accepts a maximum of 10 people, making transport and guide time more manageable.
• Lunch is included: Your meal takes place at Pan y Oliva, at the Zuccardi family’s large wine and olive oil operation.
• A standout olive oil visit: LAUR presents both old and modern production methods and includes a tasting of its oils.
• Useful Mendoza transport: Pickup and drop-off are offered at downtown Mendoza hotels.
• Plan around the weather: The experience requires good weather, with a new date or full refund offered if conditions force cancellation.

Why this Mendoza food tour works

I like tours that show how a region eats, not just how it makes wine. This one begins with cheese, continues with olive oil and a proper lunch, then ends with more oil tasting. Wine is part of the included tasting program, but the day gives equal billing to products that often get pushed to the side.

The order makes sense. Qualtaye gives you a short, hands-on introduction to the farm and factory. Bodega Santa Julia provides the longest stop and the main meal. LAUR then lets you focus on olive oil without trying to squeeze another full winery visit into an already busy afternoon.

The small group limit is another real advantage. With no more than 10 people, you should have a better chance to hear the guide and ask questions than on a large coach excursion. It also matters when the day includes several tastings. Nobody wants to spend a long lunch waiting for a crowd to move.

Still, $379 per person deserves a close look. The fee covers transportation from downtown hotels, a guide, lunch, cheese, olive and wine tastings, and admission fees. That is a substantial package, but the price will feel worthwhile mainly if you want a full, organized day and do not want to arrange separate visits yourself.

Qualtaye Quesos Saborizados, where cheese gets the first word

The first stop lasts about 45 minutes and includes a complete tour of the farm and factory. That is a compact visit, so you should expect an introduction rather than a slow, technical cheese course.

The tasting includes three varieties of cheese made on site. They are served with olive oil and milk sweet, giving you a chance to compare dairy with two very different accompaniments. One especially praised cheese is made with wine, while the queso de campo, or country-style cheese, is another good one to watch for.

I like this stop because it makes the tour about production, not only eating. You see where the cheese comes from, then taste the finished product. That connection adds value to a short visit.

The limitation is time. Forty-five minutes goes quickly if the farm and factory tour takes up most of the stop. If you want to buy products or spend a long time asking questions, you may find this portion brief. The schedule is built for variety, not for lingering at one producer.

Bodega Santa Julia and Pan y Oliva, the day’s main event

The longest stop lasts about three hours and includes lunch at Pan y Oliva. This is the central meal of the day, so arrive ready to eat rather than treating it as a small tasting break.

The visit takes place at the Zuccardi family’s large wine operation, which includes more than 180 hectares of vineyards and several winery rooms. You can also see the art room where tastings take place, the shopping area, and the restaurants. These spaces give the stop a broader feel than a simple cellar visit.

The Zuccardi operation is also closely connected with olive oil, which explains why it fits this tour so well. The schedule includes a short visit to the Zuelo olive farm, followed by a harmonized lunch at Pan y Oliva. The phrase harmonized lunch points to food matched with the estate’s wine and olive oil traditions, though the supplied details do not give a fixed menu.

That missing menu is worth noting. If you have allergies, dietary restrictions, or strong food preferences, ask for the current lunch details before booking. The meal is included, but the exact courses are not specified.

You will also want to separate two ideas here: this is a major vineyard and restaurant stop, but it is not described as a long, technical wine education. The value comes from the combination of food, wine, olive oil, architecture, and a substantial amount of time on site.

A three-hour pause is welcome after the first stop. It gives you time to eat at a normal pace and enjoy the setting without racing straight to the vehicle. On the other hand, visitors who prefer several separate wine tastings may find the lunch stop more food-focused than expected.

Olivícola LAUR, tasting Argentina through olive oil

The final stop lasts about an hour at Olivícola LAUR. This is where the tour gives olive oil its clearest spotlight.

The visit covers production methods from the oldest approach to the most modern process. That contrast is useful because it shows that olive oil is not a single product made in one simple way. The tasting then asks you to notice differences in flavor and choose the oils you prefer.

LAUR’s oil was elected the best Argentine olive oil in 2016 and ranked among the top 10 in the world that year. That accolade does not tell you which bottle you will like best, but it gives the tasting some context. You can judge the oils for yourself instead of simply accepting a label.

I particularly like the wording behind this stop: the tasting is meant to be an affection for flavors. In practical terms, that means paying attention. Smell the oil, taste it slowly, and compare the samples rather than treating the stop as a quick souvenir break.

The one-hour length should be enough for the tasting and production explanation. It may be too short if you want a detailed history of every oil or a long shopping session. Still, after lunch, a focused tasting is probably a better finish than another full meal.

What the included food and drink mean for the price

The package includes all fees and taxes, lunch, cheese, olive and wine tastings, transportation, and a guide. That removes several common costs and makes the day easier to budget.

At $379, I would not call this a bargain tour. Its value depends on convenience and concentration. You are paying for a private-feeling small group, a full-day schedule, several admissions, a meal, and transport between three producers.

The price makes more sense for you if:

• You want one organized day instead of arranging three separate visits.
• You care about cheese and olive oil as much as wine.
• You prefer a group capped at 10 people.
• You are staying at a downtown Mendoza hotel and want pickup included.
• You value a guide who can connect the producers and tastings.

It makes less sense if you mainly want a low-cost winery visit or would rather choose every tasting yourself. It also may not suit you if you dislike long food-focused outings. Eight to nine hours is a major part of your day, and the schedule is built around eating and tasting.

Because the exact lunch menu and wine tasting format are not listed, I would confirm those points before paying. The included items are clear, but the experience of a tasting can vary depending on what is poured and served that day.

A small group, downtown pickup, and the day’s pace

Pickup and drop-off are offered at downtown Mendoza hotels. That is useful if your accommodation falls within the pickup area, since you will not need to arrange a taxi or find a remote meeting point.

The stated operating period runs from August 15, 2019, through November 27, 2026, Monday through Saturday, from 10:40 AM to 6:00 PM. Since the tour lasts roughly eight to nine hours, the listed hours suggest a late-morning departure and an early evening return.

The tour is offered in English and uses a mobile ticket. Confirmation arrives within 48 hours of booking, subject to availability. It is also booked an average of 42 days ahead, so I would not leave this to the last minute if your Mendoza dates are fixed.

Good weather is required. If poor weather cancels the outing, you are offered another date or a full refund. You can cancel for a full refund up to 24 hours before the start time, but changes or cancellations inside that window are not accepted.

Most people can participate, though the supplied information does not give detailed mobility guidance. If you need specific assistance, ask before booking rather than assuming every farm, factory, and olive facility has the same access.

The guide can shape the experience

The guide is important on a tour with three food producers. A good guide keeps the day moving, explains unfamiliar products, and helps connect a cheese tasting with an olive oil or wine tasting.

Federico received particularly strong praise for being attentive and helpful. If the company allows guide requests, I would ask for him by name. Availability is not guaranteed, but the request is sensible.

A guide also helps with the practical side of tasting. You may be trying several cheeses and oils in one day, and clear explanations can help you notice differences instead of simply deciding that one sample tastes stronger than another.

Because the group is small, you should have a better setting for questions. Use that opportunity. Ask how the cheeses differ, what makes the olive oils distinct, and which products are best suited to take home. The supplied details do not promise a shopping allowance or a specific retail selection, so treat purchases as optional extras unless the guide says otherwise.

Who should book this experience

I would recommend this tour to food-minded visitors who want a structured introduction to Mendoza beyond wine alone. Couples, friends, and small groups who enjoy sitting down for lunch and tasting regional products should find the format appealing.

It is also a strong option for a first visit. You get a broad sample of the local food scene without spending time learning the transport system or coordinating several reservations.

I would be more cautious if you are a serious wine collector looking for lengthy cellar work, technical vineyard talks, or several dedicated wine tastings. The day includes wine, but cheese and olive oil are central to the experience.

I would also think twice if you dislike fixed schedules. The three stops and included lunch give you variety, but they leave little room to change the order or stay longer at a favorite producer. This is a guided day, not an open-ended food crawl.

My verdict on this $379 Mendoza day

Book it if you want a polished, small-group outing that treats Mendoza as a food region, not only a wine destination. The cheese farm, Pan y Oliva lunch, Zuelo connection, and LAUR oil tasting create a varied day with a clear purpose.

Skip it if your main goal is the cheapest possible vineyard visit or a highly specialized wine tour. At $379, you should value the included meal, transport, guide, and three-producer format.

My strongest practical tip is to confirm the lunch and tasting details, check that your hotel is in the downtown pickup area, and request Federico if possible. If those details fit your plans, this is a well-balanced way to spend a full Mendoza day.

FAQ

How long does the tour last?

The experience lasts approximately 8 to 9 hours.

What time does the tour operate?

The listed operating hours are Monday through Saturday from 10:40 AM to 6:00 PM.

Is hotel pickup included?

Yes. Pickup and drop-off are offered at downtown Mendoza hotels.

Is lunch included?

Yes. Lunch at Pan y Oliva is included in the tour price.

What tastings are included?

The tour includes cheese, olive oil, and wine tastings. At Qualtaye, you taste three cheese varieties with olive oil and milk sweet. At LAUR, you taste several olive oils.

How many people can join the tour?

The group has a maximum of 10 travelers.

Can I cancel for a full refund?

Yes. You can cancel at least 24 hours before the experience start time for a full refund. Poor weather cancellations offer a different date or a full refund.