The diagram illustrates the process by which olive oil is produced. Overall, there are eight fundamental stages, each characterized by specific machinery and techniques that aim to yield high-quality olive oil while maintaining optimal conditions throughout.
The process commences with the harvesting of olives from the trees, which are then collected into a collection vat. Following the collection stage, the olives undergo a thourough cleaning process to remove any impurities. Subsequently, the olives are subjected to crushing at the olive olive mill, facilitating the extraction of the olive paste. This paste is then processed in a malaxer, where is kneaded gently while maintaining a temperature below 27 Celsius degrees, a critical factor for preserving the oil’s quality.
In the latter stages of production, the olive paste experiences pressing through a centrifugal press, resulting in the separation of virgin olive oil from the pomace. This process yields three distinct outcomes: the virgin oil is separated and subsequently stored in designated tanks, while residual pomace is redirected to refining factories for further processing. Additionally, any solid andd liquid waste generated is separated via decantation, ensuring the efficient management of by-products and wastewater.