Olive press traditional stone

Traditional stone olive press reveals centuries of artisanal olive oil production.

About this subject

The traditional stone olive press represents an ancient method of olive oil extraction, still used in Mediterranean regions such as Greece, Italy, Spain and Portugal. These presses, usually made of granite or basalt, consist of a circular base and a vertical wheel that rotates over the olives, crushing them into a paste. The process is slow and manual, but preserves the fruit's aromas and flavors, being valued by producers of artisanal extra virgin olive oil.

The technique dates back over 5,000 years in the Levant region and was spread by the Phoenicians and Romans. In ancient Rome, stone presses were operated by slaves or animals. With the Industrial Revolution, hydraulic and centrifugal presses emerged, but stone presses remain a symbol of tradition and are used in small farms for limited, high-quality production.

Interestingly, stone does not react chemically with olive oil, avoiding metallic contamination. Also, the friction generates moderate heat, which helps release the oil without degrading its phenolic compounds. Today, these presses are also decorative pieces in farms and museums, preserving agricultural history.

Frequently Asked Questions

How does a stone olive press work?

A stone press works with a vertical wheel that rotates over the olives, crushing them into a paste. The paste is then pressed to extract the oil. The process is manual and slow, but it preserves the quality of the oil.

What is the historical origin of stone olive presses?

Stone presses originated in the Levant over 5,000 years ago and were spread by the Phoenicians and Romans. They were common in ancient Rome for olive oil production.

Why is stone preferred in traditional presses?

Stone does not react chemically with olive oil, avoiding metal contamination. Also, the friction generates moderate heat that helps extraction without damaging beneficial compounds in the oil.