Following traditions can sometimes be a guarantee of quality for food products. Sometimes, however, this may result in lower quality. Using millstones to ground olives and to make a paste to be spread on fibre disks and pressed in cylinder presses to extract oil may well evoke beautiful images of the past.
Unfortunately, it leads to a longer oil extraction process and greater contact with air, thereby increasing the oxidation of oil and reducing the flavour. Using modern machines where the process and temperature are faster and better controlled results in better quality oil products.