This magnificent mill is situated on a cliff with astonishing views in a small white-washed village in the Lecrin Valley, at the foot of Sierra Nevada.
During the visit of this beautifully preserved XV century olive oil mill (unique in its kind), you will step back in time and discover the olive oil extraction techniques that were used for centuries, and the cooperative system that is still used nowadays.
You will see how the animal powered mill and the hydraulic mill, with their huge millstones, were used to crush the olives until a smooth paste was obtained.
This paste was then spread on straw mats and then pressed. The impressive wooden presses, 12 meters (40 ft.) long are still perfectly preserved. The oil and vegetable water obtained (main components of the olives) went directly into big jars buried underground. A slow natural decanting process took place and the oil and vegetable water separated. The best olive oil was then obtained: the first cold press!
In the second press, identical to the first one, hot water was added. The second hot pressed olive oil obtained was used for lighting and to make soaps.
You will also see the beautiful ceramic jars where the olive oil was kept, and you will learn all about the traditional ways of preserving and consuming olive oil, still relevant nowadays.
Afterwards we will explain the modern extraction process and you will understand how much work it takes to obtain the best quality olive oils.