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"Using the Campagnola Buonolio suits our set-up very well.  On an average day, a team of four can harvest a half a tonne of fruit, bringing it in to the mill progressively so that the oil is all in the storage barrels at the end of a day’s work.  We’ll keep doing it this way until we have ten to twenty times the fruit to process: a problem any olive oil producer wants to have."