Extraction of olive oil from the fruit requires laceration and trituration of the pulp to release oil droplets. This process is traditionally done using stone crushers and smashers for more than four millenniums. At our olive mill, we use a three-piece granite stone in an oak barrel. Olive fruits are crushed and mashed for 45 minutes in this mill to release the oil. This mechanism works with much less revolutions per unit time as compared to metal crushers, keeps the mash from heating and prevents oil and water droplets from mixing. The mash is then taken into coconut-fiber bags and placed one on top of the other, ready for pressing.