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For many many years, going back to the ancient Greeks and Romans, people have used presses to extract olive oil from the olive, the press is used to separate the olive oil and vegetation water from the solid body of the olive. Once these two have been separated, a decanter is used to separate the oil from the water. In able to gain a fine olive oil, there is a process that must be used before the olive is pressed.

First of all the olives must be ground into paste by using millstones, ancient, heavy rocks, they can also be called ground stones. To make sure that the olives are fully ground into a paste, that the fruit enzymes gather enough flavors and aromas and to make sure that the olive drops form into larger drops, the olives must remain under the millstones or approximately forty minutes.

Once this process is over and the olives are converted into a paste, the past is spread onto fiber disks. Once fully and evenly spread onto the disks the paste is placed into the press machine. The press will then apply the necessary pressure needed to compact the past and percolate the oil forms and the water in the paste. Water is placed in the sides of the press to simplify the process of percolation.

When the pressing is finished the oil and water must be separated to achieve a pure olive oil. With the traditional process both the oil and the water a put into a decanter but there is another process that is a lot quicker than the decanter. The faster process is one called vertical centrifuge and is used to complete the whole process of oil and water separation a lot faster.

After the olive oil has been made and before restarting the process to make more, the materials used must be cleaned expertly to avoid any contamination to future oils caused by fermented paste from the olives that can get stuck on the disks and ground stones. Once cleaned the disk and ground stones undergo another examination to make sure that all excess pastes and oils have been removed.

There are both advantages and disadvantages when using this method of extraction to make olive oil. The advantages are that there is a better grinding of the olives and due to less water usage; the oil is pomaced a lot easier. The difficult cleaning process, a wider time between the harvest and the pressing of the olives and the amount of manual labor are some of the disadvantages.