Thank you @leveuf, I am honored to share with all of you in the WOX community the process of producing such a valuable autochthonous product that is really real gold in this area.
People treat olive oil like a real treasure and you have to put a lot of effort into making it. It is not a problem to make it as much as it is a problem to pick all those olives when the yield is rich, because on the islands the terrain is uneven, rocky and roads impassable even for tractors, so every bag of 25-30 kg from the top of the hill should be put on your shoulders and down on your feet. When you have 200-300kg of olives on the hill you are a dead man. But when we make it we really enjoy its taste because it is indispensable product on the table every day because we use it in almost every dish and we eat a lot of fish, cheese, salads, eggs, etc.

I forgot to write that I got 24kg of 171kg of olive oil which is 14%, although it was a bad year in terms of yield, it is not so bad. That percentage can go above 20% when it is a good year.

I'm glad you can learn something from this post and thanks again for the comment and for visiting my post.