The diagram illustrates the linear process in which olives are transformed into olive oil using pressing, crushing and separate techniques. Overall, the system involves several advanced machineries that operate in a sequence, with removing of by-product at different stages of the development.
The initial stage is olive being harvested in special vat, after which they are washed for removing impurities, such as leaves. The cleaned olives are placed into olive mill for crushing and pasteurization. The pasteurized olives are malaxed with the average temperature a little less than 27 degrees. This step facilitates further production and reduces transportation time.
Following that, olive paste undergoes centrifugal pressing, where it is spun to separate the oil from impurities, such as pomace. While pomace can be utilized by subsequent procedures, liquid olive oil is experienced the process of decantation, during which solids and water are removed. Finally, the ready oil is transported into storage tank for consumption and distribution.
