History and origin of Olula del rio.
The first vestiges of the inhabited past that we find in the term correspond to the Neolithic period and the Copper period, and numerous remains are located at the foot of the mountain range of Olula, emphasizing the deposit of the cave of Humosa, but the historical reality begins with the Arabs , Whose period remains sufficient vestiges in models of construction, urbanism, turrets and a cistern; The primitive village of Olula is located on the right bank of the river, in a steep place of easy defense on a rock that serves as its base, Olula’s Piedra Ver, considered as a symbol of the locality. Of Jorquera said (in Lentisco): “In a delightful and pleasant place for sight and with good strength, in the valley of the Almanzora, is the town of Oluia to whom the river waters fructify it, with which it abounds of all maintenance, being its Very good silk breeding, fruits and vegetables.
In 1488, during the conquest of Almeria by the Catholic Kings, the capitulations of the places of the Almanzora and Sierra de los Filabres rivers were produced and then Purchena, Urracal and Olula del Río were handed over to señor de la Cerda, Duke of Medinaceli , Remaining in his possession until 1560, when they become land owned by the Crown, but later sold to Miguel Serrano, a man who distinguished himself by pacification in the Moorish revolt.
When dying, passes possession to his son Andrés Serrano, until in the eighteenth century the new owner of the lordship is Don Diego Manuel Messiah and Serrano. At the time of the conquest, according to Cristina Segura, there were orchards where varied fruit trees, olive trees and parrales and some grain were grown. Morale was the tree that most contributed to the economy of the Filabres, because of the great dedication of its people to the breeding of the silkworm, obtaining good benefits.
The Genoese sailors when marketing the silk were the great beneficiaries; The cattle were scarce and a little more numerous the wool and the goat, being famous in Almería the salinas of Adra, the lead mines of Berja and the quarries of Marble of Macael.
From the second half of the sixteenth century until the first third of the twentieth century, it is an eminently agricultural and livestock town, but evolving towards a nucleus of industrial population, laborious, dynamic and with a lot of future. From the 1950s onwards, the industrial takeoff took place, subsequently receiving large numbers of immigrants from the surrounding towns, passing its population of 1,800 inhabitants registered in 1939, to the about 7,000 that exist today.
- Piedra Ver de Olula
- Iglesia de San Sebastián
- Iglesia de la concepción
Piedra Ver de Olula: Ruins of an Andalusian fortress of which remains vestiges of houses, turrets and a cistern.
Iglesia de San Sebastián: Neoclassical work of the XVIII century designed by Ventura Rodríguez.
Iglesia de la concepción: Twentieth century temple completely built with marble stone.
Humosa: Archaeological site of Paleolithic.
- Crumbs: Made with wheat flour or corn, water, oil and salt. They are accompanied by fish broth, boiled with red and green peppers, roasted and dried, dried tomato, oil and garlic and “tajas” (small pieces, fried ribs, lean and saúra, all of them pork). They are also usually accompanied by pieces of fried black pudding, dried fried peppers, tomatoes, roasted garlic, radishes, etc …
- Balls: A stew or stew added to meatballs made of corn flour, sausage, red peppers and garlic.
- Gurullos: Small pieces of flour dough that are added to the stew and sometimes carry partridge or rabbit.
- Gazpacho: It is made with water, vinegar, cucumber, onion and tomato. Garnish with garlic and add soups of bread.
- Remojon: It is made with legs, red peppers, dried green peppers and garlic. All this and once cooked is crushed and added sausage, pieces of fried bacon, cod and garnished with pieces of boiled egg.
- Puchero: Species of cooked chickpeas, pork, sausage, potatoes and vegetables.
- Stewed Wheat: Puchero to which is added wheat that has been chopped and then soaked. It can be made as a stew or stew and in this case you put fennel and turnips.
- Broth of eggs: Stew with tomato, onion, garlic, peppers, potatoes and eggs.
- Garlic: Made with crumbs of bread dipped in vinegar, peeled almonds, garlic, oil, cooked legs and salt. Beat it until turning it into a sauce. It is eaten with boiled potatoes, with bread, with chips, etc …
- Porridge (made with flour, tomatoes, peppers, garlic, fish and oil).
- Easter Roscos
- Egg and almond soups
- Honey Butter
- Wine Rosquillos
- Roscos de aguardiente
- Orange roscos
- Almond Alfajores
- Stuffed dumplings
- Almond kernels