In Spain, where others harvest by beating olives from the trees with sticks, the Núñez de Prado family insists on a more delicate technique, and doesn't use pesticides. These handpicked olives are placed into an underground crusher where they are then ground to a mash by three-ton granite cones. From the crusher, the oily paste rides a conveyor to the Núñez de Prado’s prized contraption, the Thermo filter. The Thermo filter consists of two giant stainless steel rollers covered in a tight wire mesh, one atop the other, which lift and turn at a slow pace. Oil from the crushed olives drips by gravity, strained through tiny holes—50 per square millimeter—and runs out through a trough at the bottom to a separate decantation system. What results is called the Flor de Aceite (Flower of the Oil). This oil is not pressed; it drips from the fruit naturally. Normally, a pressing yields a kilo of oil for every five kilos of olives; however, it takes eleven kilos of olives to make one kilo of Flor de Aceite. Use this oil as an every day oil for dressings, marinades, or even a simple table oil.