The diagram illustrates how olive oil is manufactured.
Overall, the process consists of eight distinct stages, beginning with the collection of raw olives, followed by extracting olive paste and concluding with the transportation of bottled olives.
Initially, olives is harvested by rakes. Once harvested, they are stored in a vat for two to three days before delivering to be washed. After this, the raw olives are loaded into a conveyor belt and purified under cool water. Subsequently, the clean materials are then conveyed to a crusher equipped with various hammers that smash olives, creating olive paste while its stones are discharged into a container.
At the following stage, the olive paste is passed through a hydraulic press via a connecting pipe, which extracts the liquid. The liquid passes through filters to remove impurities and enters a centrifuge, where the oil is spinned and separated from excess water. Finally, the product is bottled and loaded into trucks for distribution to stores for sale, completing the transformation from the raw olives into the final bottled products.
