It doesn’t take any extra water to produce olive oil. In fact, water (or a watery fruit juice, to be precise) is produced during the process of making olive oil. Olive oil mills grind and mash up olives into paste, which is then slowly mixed, allowing the microscopic droplets of oil to coalesce and separate from the water in the olives. The oil is then separated from that water in a centrifuge, and the water is discarded.
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