The given diagram illustrates the production of olive oil.
Looking from an overall perspective, this is a largely mechanical process comprising 8 main steps, starting with harvesting the olives from the trees and ending with the transportation to retail outlets.
At the beginning of the process, farmers collect the olives by using a rake to shake them off the trees, after which the harvested olives are kept in a vat. After 2 to 3 days of being stored, these fruits are placed on a conveyor belt, where they are washed under cool water to remove dirt. Once cleaned, the olives are sent to a crushing machine in order to be ground into paste by the hammers, while the olive stones are separated and put into a distinguishable container.
The process continues with the olive paste passing through a pipe to a special machine that utilizes hydraulic pressers to extract the oil, which is subsequently filtered to withdraw the impurities. When the filtering stage is complete, the resulting oil passes through another pipe to enter a centrifuge, where it is spun at a high sufficient speed to get rid of the unnecessary water. Eventually, the completed oil is poured into bottles prior to being loaded on trucks to be delivered to the stores.