The olives milling (pressing) is the very first stage of the fruit processing. After a careful olives cleaning, they are milled using the "Molazza" (millstone), the traditional tool made up of the classic stone or steel mill, driven by a motor that sets the millstone in motion, which crushes and mixes the olives (peel, pulp and kernels). Thanks to the rubbing and crushing action, the liquid comes out, the oil paste is obtained, from which the oil is obtained, through other filtering processes. Inside the muller, temperatures must never exceed 27 degrees, otherwise the oil loses its organoleptic characteristics.