The Olive Oil Refinery
The olive oil refinery consisted of two main parts. Firstly, the millstones that would rotate in a circle with the help of animals, mainly donkeys, and secondly from the press. The purpose in the first stage was to break the olives enough to form a dough. In the second stage, the dough was placed in specially made sacks (turvades), to be put into the press. The particular press would operate with the help of workers who would turn the round surface holding it by the handles in order to lower the metal plate and press the sacks. Lastly, the olive oil was stored in containers and kept in the family celar.
Fournario
"Fournario" - Bakery was an auxiliary space located next to the wood oven. That is where the housewife would knead bread, prepare sweets or food to be baked in the oven.
Baler
The baler was a manual machine that was used to press a fairly large amount of sheaves and tie them together. This way it was easier to transport them to storage since the ears of corn were one of the most basic foods for donkeys, horses and other animals that helped during that period in agricultural work.
Cellar
The cellar in the mountain village of Asfendiou was used as storage. It was mostly goods such as olive oil, wine and grains that were stored in them. People tried to build the cellars in shady places that were not particularly visible to keep the temperature of the interior low and to also protect them from theft during the wars.
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