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Bailén is placed one in the Spanish province whose larger  agricultural production is the oil, one of the vegetable juices most  estimated in cooking  and in medicine.

The Romans, who were those who planted the first olive trees in Jaén called to its juice oleum.

 The Arabs also grew  abundantly  the olive tree and named to its juice, az-zait, that remained  incorporated to the Castilian  language as “aceite” oil.

Jaén is the first  oil  producer with an annual average of approximately a million tons; the one that follows it  closer  is Cordova with approximately seventy five thousand tons. So is not of surprising that one of the bases of the gastronomy of the province of Jaén is the oil,   and it is  for  that reason that  coming  to Jaen  is coming  to  the land of the fried food.

It is usual for breakfast rolls of fried wheat “Churros” in olive oil.
It is also popular  to have toasts of bread smeared with garlic, or watered with oil, splashed with sugar.
Another  typical breakfast of the region is the orange cut in tracks and once put in the plate sprayed with drops  of oil, and, according to tastes, dusted with  sugar.
Very suitable dish for the regulation of the intestine due to its great amount  of  fibre and lubricant.

In old times, children, used to have  something exquisite  for breakfast or lunch: bread and oil with sugar.
It is loaf  a bread from which the crumb  is taken out where some sugar is put .  There are also “Picatostes” slices of fried bread in olive oil.

The  “Migas” crumbs cooked in a pan with garlic and olive oil , is a popular dish among olive collectors in winter  to start a hard day work ; alone or accompanied of grapes, bacon, sausages, eggs ... (with chocolate for breakfast or snack, they are the richest ones ).
The “Gachas” is a mixture of wheat , water, milk and sugar cooked in a pan.

The Gazpacho, (cold soup of  mixed vegetables) in summer, was an important part  of the diet for the Andalusian peasant and the art of preparing it, was running equally to the art of mixing  its ingredients  in the mortar, or brass mortar.

At present, the electrical mixer  has simplified enormously its  accomplishment and it is easy  to make a magnificent gazpacho in a short time.

There are a great amount  of recipes to prepare this fresh soup, even there is a website dedicated exclusively to the gazpacho in which they give recipes of its variations

The Pipirrana is a salad of tomato decorated with oil, vinegar and salt; and enriched according to tastes with pepper, onion, tuna and ham. 

The "Revuelto" of Bailén  is made with  scramble eggs, prawns, asparagus, and ham.

In Bailén there are dishes  of  all those wild  animals that  are hunt in the mountains, either they are animals with  feathers  or fur; partridges, pigeons thrushes, rabbits, hares, wild boars, bucks, roe-deers, red deers.(with some of these meats wonderful garlic sausages with a different flavour are elaborated).

And the pig and all its parts; garlic sausages and blood sausages of all the flavours.

Another specialty of the zone is "flamenquín": a fillet coiled on a strip of ham  cooked, and fried, or the Partridge in vinegar sauce

Pestiños are  elaborated pies  based on flour and oil, which are fried and bathed in honey or sugar.  It is a typical recipe of Lent and Easter.