Under the big side arcade are situated the “algorines”, rectangular warehouses in which the olives were stored up to his grinding.

The milling started in the “ruejo”, suffering a first mashing using the big circular stone pulled by a mount.

This work resultant paste was situated between mats and scalded in boiling water (warmed up in the hearth which chimney still survives in a corner) and was pressed in the wooden winch, going the resultant liquid to the successive decanting stone basins.