The diagram illustrates how olive oil is produced.
What is immediately clear is that there are eight steps to this process, starting with collecting and storing the olives, through various stages of extracting and refining the oil, before it is bottled and sold in stores.
The initial stages revolve around obtaining the olives for later production steps. Firstly, the olives are collected manually from olive trees using rakes. The collected olives are then stored in a vat between 2 and 3 days before they are put on the production line, being washed with cool water to eliminate dirt and contaminants on the outside.
The following steps concern the extraction of the oil, which starts with the crushing of the olives using large sets of hammers. This process creates olive paste and releases olive stones, which are discarded. The paste is then syphoned to a machine, which uses powerful hydraulic press and filters to squeeze out the oil. The oil is subsequently led to a centrifuge where it is spun at high speed, separating the pure oil from water, the latter of which is disposed of.
After refinement, the oil is finally transferred into bottles, which are sealed and delivered to stores for sale.