This is the machine that the olives spend their most time in during the milling process. Although some oil could be separated from mash in the condition of the previous picture shown, more oil could be had by mashing for a lot longer. Those olives could be mashed from 45-60 minutes. The miller is trying to find the most efficient moment to begin separating the oil from the water and solids without breaking down the oil by mashing it too long.
