First, olives are removed of pits, stems, and leaves. Next they are ground into a paste using huge millstones, or other mechanical means. Olives are then processed in one of two ways. The traditional method involves spreading the paste onto circular mats and placing them into a press, which will extract the juice. The juice is left to stand for an hour, letting the oil separate from the rest of the fruit. The oil is then siphoned off to a vat, where particles will be extracted to leave a pure olive oil. The other method involves using a centrifuge, which uses a a horizontal centrifugal machine to extract the oils from the olives.
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