The provided process illustrates the production of olive oil.
From an overall perspective, it is evident that the process comprises eight steps, which can be grouped into three primary stages: preparing the raw material, processing it, and packaging into the finished products available for commercial distribution.
The process inititates when fully mature olives are manually harvested using rakes to avoid physical damages. Then, the collected fruits are placed into a storage container for two to three days before they are subjected to a washing stage, where cool water is applied to remove any associated dirt and impurities. Subsequently, the washed olives are delivered to a crushing machine. within the machine, several hammers are adopted to physically crush the fruits into olive paste, while olive stones are sorted and conveyed to another container for storing.
In the following step, olive paste is further channelled into a pressing and filtering apparatus. During the step, the paste is initially pressed using hydraulic energy and then undergo the filtration process, resulting in the mixture of oil and water. The liquid is transfered to a centrifuge machine, where the accompanying water is separated from the oil after an interval of spinning. Finally, the pure oil is filled into bottles and sealed, available for delivery to stores for consumption.