Amount of mixed olive paste spread on the mats when preparing the press load.

Paste obtained on crushing olives from which the stones have been removed.

Crushed olive paste with a granular, semi-solid texture. Oil floats on top of the paste, which is easily handled in all the production processes

Crushed olive paste with a fluid texture generally due to a high moisture content, which causes an oil-in-water emulsion. This causes technological problems during mixing and solid–liquid separation and lowers oil processing yield.

Vibrating safety grille used to facilitate unloading.

Metal grating placed on the upper part of the reception hopper.

Vacuoles in the mesocarp cells of olives where the oil forms in droplets.

Paper barrier used for filtration.