The diagram illustrates the sequence of steps involved in manufacturing olive oil.
Overall, there are eight main steps, commencing with harvesting and storing and culminating in packaging and dispatching the finished product.
Focusing first on the preparatory stages, workers collect olives from trees using a rake before transferring them into a large vat for two or three days of storage. Next, the olives are thoroughly rinsed with cool water and channeled into a crushing machine, where a hammer grinds them into paste. During this step, any olive stones are separated and discarded, leaving only the paste that will undergo further processing.
Turning to the extraction steps, the paste is pumped into a hydraulic press, where it is pressed and filtered. The resulting mixture, which contains both oil and water, is then funneled into a centrifuge. Spinning at high speed, the centrifuge effectively isolates the water from the oil, allowing pure olive oil to be extracted.
Finally, once separation is complete, the refined oil passes into bottling facilities, after which the filled containers are loaded onto transport vehicles. This concludes the entire operation, transforming raw olives into a ready-for-sale product through a carefully managed sequence of processes.