Olive oil extraction is the process of extracting the oil present in olive drupes, known as olive oil. Olive oil is produced in the mesocarp cells, and stored in a particular type of vacuole called a lipo vacuole, i.e., every cell contains a tiny olive oil droplet. Olive oil extraction is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material). It is possible to attain this separation by physical means alone, i.e., oil and water do not mix, so they are relatively easy to separate. This contrasts with other oils that are extracted with chemical solvents, generally hexane. The first operation when extracting olive oil is washing the olives, to reduce the presence of contaminants, especially soil which can create a particular flavor effect called "soil taste". Olive presses People have used olive presses since Greeks first began pressing olives over 5,000 years ago. Roman olive presses survive to the present time, with a notable collection present at Volubilis in Morocco. An olive press works by applying pressure to olive paste to separate the liquid oil and vegetation water from the solid material. The oil and vegetation water are then separated by standard decantation. Olive presses were traditionally built within walled structures. Traditional olive-presses consisted of a large, cylindrical millstone mounted by an upper milling-stone used to grind the olives and their pits into a pulp. Formerly, the upper milling-stone was turned by a beast of burden pulling a wooden beam attached to the stone. After which, the pulp was collected and kneaded. It was then placed within frails (being no more than flexible, woven baskets made of thick fibrous material, usually of rushes, palm fronds, hemp or willow splints), stacked one on top of the other, to which was applied a stone weight to release the oil from the pulp. The extracted liquid which is obtained consists of oil and vegetable water (amurca) mixed together, and runs off into a pit. After settling, the oil rises to the surface and is removed by way of decantation. Filtering the oil produces a clearer batch of oil. The olive residue that remained was used for lighting fires. This basic method is still widely used today, and it is still a valid way of producing high quality olive oil if adequate precautions are taken. First the olives are ground into an olive paste using