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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 town centre, has been in operation from the 15th century to the second decade of the 20th century. It preserves the machinery and is a good example of the different types of mills that have been used throughout history.
At the entrance there is a courtyard where the olives are kept in small tanks (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, counterclockwise.
It is moved by the driving force of the water, coming from the ditch that descends from the Partidor de la Pavilla.
The oil was collected in the "pozuelos" under the decanting beams.
The pressing process took longer than the grinding and the master miller's assistants, a number of two, continued to work at night. They slept in the "chillers" (beds raised from the ground).
The solid rest (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, the oil mill has jars that are embedded in the ground to keep it longer.