A few days ago we took the olives we picked from the center and crushed them like the ancient people would have. First you throw them in a pit and push a HUGE circular rock around. It mashes the olives to a mush and then you transport them to the juicers as I like to call them. There were two different types we used. You put the olive mush in baskets and then through a system of pulleys and weights the baskets have pressure applied and the oil runs out. It has to sit for a couple of days so the water and oil seperate. I guess if it is really pure it comes out in a red color.
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