The provided diagram delineates the sequential process involved in the production of olive oil.
This intricate procedure encompasses several stages, commencing with the collection of olives and ultimately culminating in the transportation of the bottled oil to retail locations.
Initially, the harvesting of ripe olives is conducted by workers utilizing a rake, ensuring an effective collection. The gathered olives are subsequently stored in a vat for a duration of two to three days to allow for optimal maturation. Following this, the olives undergo a washing process utilizing cool water to remove any impurities. Subsequently, the cleaned olives are subjected to crushing, where they are transformed into a paste through the application of a hammer. Notably, during this crushing phase, olive stones are separated and collected in containers.
The resulting olive paste is then directed to a hydraulic press, where it undergoes pressing and filtering to extract the valuable oil. The extracted mixture, which consists of oil and water, is further processed in a centrifuge, where the final separation of the two components occurs. Finally, the pure olive oil is bottled and is ready for distribution, leading to its transportation to stores for consumer availability.