1. The millstone olive press we used to crush the olives into a brown, guppy mush. It took a lot longer than I thought it would--about 30 min for each batch of olives.
2. Once the olives are crushed you put them into baskets and place them another press.
3. The brown watery oil that drips down from the baskets flows into these holes in the ground. It's designed so that when the dregs of the oil sink to the bottom in the first hole, only the remaining top layer of oil will float into the larger of the two holes.
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