An earthenware vessel (or made of tin or another material),
usually of a cone-shaped, for keeping oil.
Dark liquid that seeps out of olives when they are in a pile,
A round basket made of esparto that is filled with the crushed
olives, for pressing.
Portion of oil that is tasted to assess its organoleptic
Process whereby the oil is
separated from the alpechin liquids, by means of their
Large saucepan used in the oil mill for adding boiling water.
Olive colour when it starts to ripen and turn from green to
Oil flavour reminiscent of healty, fresh olives,
picked at optimum ripeness.
Residual paste left over from the olive, that still contains
water and oil after pressing.
Beating action using long poles to knock the olives down off the