The olive oil industry has developed slowly over time as compared to the rest of the food industry as it is considered a seasonal business on the one hand and on the other hand olive production suffers from the problem of resistance. Therefore, it is often the work every two years, forcing the owners of contemporary to adopt the old models in the operations of the era and not to resort to the renewal of contemporary, especially that modern modern (which adopts the principle of centrifugation) need large capital to establish. In general, the current in the country is based on the principle of pressure by mechanical presses, but contemporary, which rely on muscle energy has become rare and not a few numbers has entered during the past few years modern modern, which relies on the principle of centrifugation is a mechanism in all stages of work and is characterized With the ability to extract high oil and its production capacity, which may reach up to 30-40 tons per day. In addition, the percentage of oil losses in Al-Arjun (Al-Birin) does not exceed 5% and it does not need a lot of labor and can only be 2-3 workers.