|Usual image after kneading|
Normally I'm kneading 1-1.5 hours the mass of crushed olives in a pan ,over a warm water bath, controlling that the mass doesn't exceed up to 28 Celsius degrees. In this case I was kneading 2 hours, but it was for nothing.
|Image with the difficult mass, after kneading|
I have read that sometimes there are difficult masses because are very fluids, but the mine seems normal, it wasn't very fluid. Speaking with olive oil mill experts, nobody had a reason to explain it.