The illustration demonstrates the process by which olive oil is produced. Overall, the process comprises eight steps, commencing with the harvesting of olives, proceeding with oil extraction via a hydraulic press, and culminating in the transportation of bottled oil to retail outlets. Additionally, the olives must be stored for two to three days prior to being processed into oil.
At the initial stage of the process, to facilitate the collection of olives from trees, farmers employ rakes to agitate the branches, causing the olives to fall to the ground. Prior to being washed with cool water to remove dirt and other extraneous substances from the olive skins, the fresh olives are stored in a large vat for two to three days. Subsequently, mallets are employed to crush the olives, separating them into two components: olive pits and olive paste. While the pits are transferred to a receptacle, the paste is then conveyed to a pressing and filtering apparatus, prepared for the subsequent stage.
The process continues with the olive paste being subjected to high water pressure to extract the oil; filters are also employed at this stage, ensuring the purity of the product. Upon completion of this stage, the oil is transferred to a centrifuge, which rotates clockwise, continuously separating the excess water. Subsequently, the moisture is removed via a tap installed at the base of the apparatus, while the oil is dispensed into bottles through another conduit at the apex.
Finally, these bottles are loaded onto lorries and transported to retail outlets for distribution.