In the frantoio the pressing starts on a large stone slab where two granite wheels turn grinding the
olives, including the pit, to a pulp.
The second fase is the kneading. A delicate procedure in which the olive pasta has to be processed at the right temperature before the last step can be taken: the pressing.
The olive paste is rubbed on special millstones with grooves. The stones have a hole in the middle so they can be stacked on top of each other on a trolley with draining canals. This trolley is being pushed into a press. In this way, the pulp is separated into a liquid portion consisting of oil and water and a compact mass, the "sansa".
Finally, by means of a centrifuge, the water is separated from the oil making the olive oil ready for consumption.