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This mill dates from the XIVe century. It was presented in activity in 1939 by Fernand RICCA. The former owner, scalded by the great depression of 1929, did not wish to sell or at least required to be paid in gold coins. Fernand went to the Bank and bought gold coins. The mill was then able to be purchased. In the notarial deed is registered: ' the source 'The Golden Fountain' water feeding the mill, the reganas belongs to the mill from October 1 to April 15, except Sundays and holidays, for the operation of the mill. A Roman aqueduct fed its wheel tipping activating the gear wheel wooden bucket.

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Eight farm workers are then hired by Mr. Fernand RICCA, the wheel tipping iron 8.50 m in diameter and the aqueduct are delivered in function.

Many craftsmen were active the day of the opening of the mill: the carrier was reviewing the wheel, the blacksmith manufactured on-site to be replaced, Mason smoothed Swales, the charron took care of the capstan, the vannier examined baskets and braided jute COTS that would collect the dough.

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Inside, the mill is equipped with 2 pools, 5 presses operated by workers, on which scourtins jute and coconut were filled and stacked in olive paste previously overwritten by the millstones.

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Each press had a flow where the water and the oil is collected in a settling stone basin.

The oil was recovered on their knees, using 2 instruments: a case (a kind of 2-liter Tin Pan) and a sheet (in the form of plate curved to retrieve the rest of the oil to the surface of the water). It was a delicate and difficult task.

The oil was stored in jars of the mill, ready for redistribution. It was packaged with tin cans.

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In 1936, each owner paid the mill participation "the grind". This 'tradition' continued until our days. Derivatives of the pressing of olives are used to different uses. The skin and the pulp pressed a second time to hot product oil of lists, which was sold to Marseille soap factories. Up in 1956, the white grignon (of kernels washed in spring water) were sold to Millers who were sold to bakers flour. This flour is called "la fleurette. This flour disappeared in cooking and avoided to bakers have to brush the bottom of the loaves once out of the oven. Arrival new bakery techniques made him useless.

During the season of manufacturing (from October 15 to January 15) mill is traditionally in the same way as coffee or the communal washhouse, a place of southern sociability shop around moulinier, without forgetting to monitor the olives with a distracted eye of new contributors. Nowadays, can attend craft production in November.

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