The diagram illustrates the stages involved in olive oil production.
Overall, this linear process comprises of eight main steps, commencing with the olives being harvested , through crushing, pressing, filtering stages, and ending with final results being transferred to be sold.
Regarding the first four steps, the process begins when the olives are collected by farmers with a rake. The picked olives are then put into a vat for 2 to 3 days for storing. Afterwards, the stored olives are washed and cleaned by cool water to remove impurities, before being led into a special machine with three hammers for being crushed to separate into olive stones and olive paste. While the former is conveyed into a container for other purposes, the latter is channelled via a tube for further producing stages.
Turning to the remaining steps, the olive paste, after being transferred via the tube, is pressed and filtered to extract raw oil. The extracted oil then undergoes a spinning and separating stage in a centrifuge, where it is classified into oil and water. The resulting oil, thereafter, is bottled, and it is ready for being transported to stores and supermarkets for consumption.