Turrón cooked slowly over almond wood, with honey from the family hives: the recipe Benjamín Martínez revived in Olula de Castro around 2021.
Turrones Olula de Castro is the workshop Benjamín Martínez Mesas set up around 2021 on the village's Calle Iglesia, reviving the family recipe without industrial machinery. Local tradition cooks the turrón slowly over a flame or bain-marie with almond or olive wood, using honey from the family hives, almond, egg and lemon. In 2025 over 10,000 units came out.
It makes hard almond turrón, turrón a la piedra and white or de papa turrón, plus mantecados, polvorones, almond pastas and coconut balls. Production peaks in November and December, and the Junta de Andalucía is backing an artisan turrón cooperative in a refurbished municipal building.
The workshop keeps no public hours: the way in is the online shop — the house is associated with Sabores Almería and also sells through Galamarket and Sabore.es.
Highlights
- Family recipe revived around 2021
- Cooked over almond wood
- Online sales all year
People come for
Sweets you will find here
- Turrón de Olula de Castro → see the sweet
- Miel de Almería → see the sweet
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