The diagram illustrates the process involved in the production of olive oil, beginning with harvesting olives and ending with packaging and storing the final product.
Overall, the process consists of seven main stages, starting with the collection of olives from trees and culminating in the bottling and transportation of the oil. The procedure involves both mechanical steps, such as crushing and pressing, and chemical separation using a centrifuge.
To begin with, ripe olives are collected manually using a rake and then stored in large containers for two to three days. After that, the olives are washed with cold water to remove any dirt or debris before being passed through a crushing machine. This machine separates the olive stones from the rest, producing olive paste.
Next, the paste is transferred into a pressing machine using hydraulic pressure and filters, which help extract pure oil. After pressing, the liquid is placed in a centrifuge, where oil is separated from water.
Finally, the resulting oil is bottled and transported to storage facilities for distribution.