Donated by María Antonia Zayas Osorio Covalche, its state of conservation is very good, due to its restoration in 1991.
This oil mill, located in the urban area, has been in operation since the 15th century until the second decade of the 20th century. It preserves the machinery and it is a good example of the different types of mills that have been used throughout history.
At the entrance there is a haulage yard, in which there are some small dens for the olives (trojes or arrojes). In a first room we can still see an example of a blood mill, of Roman origin, which was moved by the force of an animal, in an anti-clockwise direction.
The La Erilla mill was moved by the driving force of water, coming from the ditch that descends from the Partidor de la Pavilla.
The oil was collected in the "pozuelos" under the settling beams. The pressing process takes longer than milling and the master miller's assistants, numbering two in number, continued to work through the night. They slept on "chillas" (raised bunks off the ground).
The solid residue (pomace) served as fuel and food for domestic animals. The oil is very sensitive to oxygenation and ages easily. It must be stored well covered and in a cool place. For this reason, in the mill there are jars embedded in the ground to preserve it for longer.
