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=== Cleaning the olives ===
Once harvested and back at the homestead, the ''oliveñas'' (leaves that had fallen into the basket when the milking method was used to harvest the olives) were then removed and the olives were stripped of the small stems using a curious wooden device called a ''zaranda'', which was also used in large areas of NavarraNavarre. This operation was called “airing the olives” in Viana (N). That device was a type of sieve, over two metres long, consisting of small strips in the form of a mesh, with gaps between them. It was positioned at a slope with one end on the ground and the other held in place on wooden boards or wedges. It was used to separate the olives, once the contents of the baskets had been tipped out on to the device. Two people were needed for this procedure, one of whom tipped out the olives and the other person would kneel on the ground and remove the ''oliveñas''' '''''and small stems so that the olives would drop through the mesh (''tarrastrañas ''in Viana).
Once the olives were cleaned, they were stored in the basements of the homesteads. After they had been left to sweat for between a fortnight and a month, the olives were taken to private presses, where the pressing operation took placed as the crushing wheel or millstones were driven by horses.
=== Making olive oil ===
Olive oil is usually used for human consumption and therefore the olives need to be ''trujalear ''or ''trujalar ''or pressed (Viana, Mendigorría-N) to extract the oil they contain. The olive leaves or oil have also been used as folk medicine for ears, skin, to lower blood pressure and as a laxative<ref>ETNIKER EUSKALERRIA. ''Folk Medicine in the Basque Country. ''.Ehtnographic Altas of the Basque Country, 2004, pp. 209-211, 219, 221, 224-225, 254, 323 and 421.</ref>. In the past, it was also used as fuel for lamps<ref>ETNIKER EUSKALERRIA. ''Home and Family in the Basque Country''. Ehtnographic Altas of the Basque Country, 2011, pp. 535-537.</ref>.
== Vine, ardoa ==
=== Traditional grape harvest on the Mediterranean watershed ===
Mechanised harvesting, which is common nowadays in the south of the Basque Country, is not suitable for the Atlantic area where the land is steep and the plots small. In some odd cases, the grapes in new vineyard plots in Gipuzkoa have begun to be harvested using machines.
== Cider, sagardoa ==
Cider, ''sagardoa'' (''sagarnoa'' or ''sagarardua'' in the Northern Basque Country (within France)) is the drink obtained by fermenting fresh apple juice, ''sagarra'', without any added sugar, using carbonic gas produced endogenously and with a low alcohol content, (between 5 and 6.5 <sup>o</sup>C). It has a long tradition in the Basque Country and has regained in popularity in recent decades.
There is no exclusive apple variety for cider, ''ardo-sagarra'', ''arno-sagarra'', that contain all the products required to obtain the perfect drink, and therefore a series of apples is chosen and the cider maker is responsible for their optimal combination according to the maker's personal formula.
{{DISPLAYTITLE: XI. PRODUCTION OF OIL, WINE, TXAKOLI AND CIDER}} {{#bookTitle:Agriculture in the Basque Country|Agricultura_en_vasconia/en}}
