Olette - Evol

Pyrénées-orientales

Bienvenue sur le site officiel d'Olette-Evol.

























When Olette was the chief town of the canton !


Vernacular heritage

Intangible heritage

When Olette was the chief town of the canton !

"Twice a day, the whole school took over the square for playtime: hide-and-seek behind the plane trees and the carts, under the watchful eyes of three masters and two donkeys. The little schoolchildren spent their holed centime coins on tins of coconut sweets and barley sugars at the two bakeries.

Twice a week, Xiquette (in black headscarf and long dress) came down from Evol on her little Judea donkey to shop at Olette.  At that time, women had the choice of three butchers from whom to buy their beefsteak, and of five grocers for their cheese! She tied her donkey to the iron rings set into the walls, and when the saddlebags were full, she set off, riding sidesaddle on its back.” Jacqueline Trouquet, née Rigole 2016.

Once the horrors of the hostilities had ended, Olette regained the serene life of the pleasant chief town of the canton, which the wrath of the administration had not yet amputated:

A railway station with its regular traffic of passengers and goods and its stationmaster,

A tax office open every day to taxpayers,

A brand new school,

A "Ponts et Chaussées office, headed by an engineer in charge of a team of road builders,

A post office with its postmistress, an employee and a postman  who rode his ancient bike to do his rounds,

 Two brigades, one of gendarmerie and the other of customs officers controlling the few cars which went by on the National 116, and on which you could also see cows and mules going past,

A notary’s office

Two garage owners ready to do a repair or fill up a vehicle,

Workers or pensioners, miners or farmers, all could find the solution to any problem on the spot back then…

Who doesn’t remember the two cafés animated with their games of "truc” and "belote”, or the Hotel de la Fontaine, the very height of Roussillon gastronomy, its hare or wild boar stews, its succulent trout fished from the Têt that very morning, its miraculous cellar which contained the finest  wines, such as the delicious rosé of Saint Antoine pressed in the autumn on the square to regale the gourmet palates of the élite of the region?”.

Hubert Trouquet, 2016