Another tradition that has not changed in olive oil culture for thousands of years is the method of extracting oil from olive as olive oil can be consumed without any chemical process. An olive fruit has approximately 20% oil, 40% vegetable water and 40% solid matter. There is no difference in olive oil extraction methods of today and the past. Olives are pressed and the paste form is obtained. Then the paste is pressed. Eventually, the oil is separated from the vegetable water. Hydraulic press machines were started to be used in the beginning of the 19th century due to the technological improvements. Today, instead of hydraulic press machines, machines that enable olive oil extraction from olive paste by centrifugal force are being used. These are called “Continuous Systems”.