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According to local lore, this flour mill was built with the fortune of one of Almazorre’s villagers on their return from America in 1846. Next to it was built the olive press with its iron screw and wooden blocks alongside the donkey drawn stone wheel that crushed the olives. Just a few meters from the mills is a restored oven for the baking of earthen roof tiles, bricks and floor tiles dating from the early 20th century.
Along a picturesque footpath that starts in Almazorre, you’ll come across the water driven flour mill with its two rooms, one for the flour mill and the other for the olive mill.
The mill that belonged to casa Pardina dates, as stated above the door, from 1846 and is on the left bank of the River Vero. This was also apparently built by a successful immigrant to America on their return.
Inside the mill, to the far left of the building is the cereal processing area under which are the sluices which were opened to allow water to race through at great speed and drive the mill wheels.
The oil mill is however the main attraction. It’s bigger than the flour mill and still has all the component parts necessary to mill olives and extract oil.
You can see all these features inside the mill at Almazorre.
Close by there’s an irrigation canal from which the water was diverted when the River’s flow wasn’t in use. If you look carefully opposite the mill you can still see the remains of a bridge and parts of a crossing cable.
The olive press is inside the mill and there’s a tile oven nearby.
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