Here we are
In Benifallet, we live and work between the village and our finca. Our studio and archive are on the first floor of our village house, alongside our homestay, Casa del Rellotge. Just outside the village, our finca is located near the Iberian site of Roca Roja. It is here we grow the olives for our olive oil and develop new ideas. We also organise occasional small gatherings here.
Homestay⌂ Casa del Rellotge
Casa del Rellotge can be rented by the room or as a full house, contact us directly or via Booking.
Our village house may appear narrow at first glance but opens into a spacious home across four floors. The guest area includes two double bedrooms, one single bedroom, a kitchen, living spaces, and two toilets—an ideal base for exploring the countryside or village life.
This is a home, not a hotel, offering a warm and characterful place to stay year-round.
The ground floor houses Temps Studios, with a focus on textile heritage, vintage garments, and an archive of historic patterns and prints. It is used occasionally and remains separate from the guest space.
Pets are welcome with an additional cleaning fee. From October to February, there may be occasional daytime noise from a nearby olive press.
Check-In14:00 / flexible
Check-Out12.00 am / flexible
Price rangeFrom 60-200 € / night depending on season
FeelingQuiet, rural, characterful, lived-in, not a hotel, river, mountains
Finca📍Casa Ibericus
In November and December, we are fully engaged in harvesting olives on our small finca in the mountains. Often this is done together with friends who come to help, or travellers who happen to pass through our part of the world.
Producing olive oil is a demanding process. The trees need care throughout the year, the land must be maintained, and when harvest begins, we need to gather enough olives within a short time to secure our own pressing at the village mill.
When the time comes, we lay out nets, prune away stray branches, and shake and comb the trees as much as we can. Everything is done by hand or with small tools. Our olive trees grow across different terraces, which means carrying crates up and down as they fill with olives.
After four to five days, we take the harvest to the mill, where the olives are pressed. Shortly after, we collect our fresh oil, which is then bottled in jars, each with its own unique design.
AvailabilityLong-term June-September
