T raditional system used in Monnaber Nou.

The olives are placed on a grindstone and crushed by machine-operated conical-shaped rollers. The grinding time depends on the amount of olives in each batch.

Under no circumstances, however, should they be ground for over 6 minutes. The resulting paste is placed between woven mats that are laid one on top of the other and pressed.

In the olive press, by applying considerable pressure, a liquid is produced composed of water and oil. The liquid is left to settle and separates into two layers, with the oil on top and the water from the olive below.