The presented diagram gives information about how olive oil is produced.
Overall, the linear process consists of eight primary stages, starting with harvesting olives on trees and ending with completed bottles of olive oil, ready for commercial use.
The initial three steps are primarily involved in ingredient preparation. Olive fruits on trees are collected by using a rake. They are then dropped on a sheet lying on the ground. Afterwards, they are delivered to manufacturing factories where they are stored in a vat for two or three days. Before being directed to a crushing machine, olives undergo a cleaning stage that uses cold water to remove dirt.
Once rinsed, olives are ready for further processing, where they are crushed by hammers in specialized crushing equipment to create either olive paste or olive stones. The stones are housed in containers, while olive paste is channeled to another processing machine. Here, the paste is pressed by hydraulic presses and filtered to remove any remaining impurities. This results in olive oil, which subsequently experiences a spinning and separating phase in a centrifuge. Excess water is extracted via a bottom tap, while oil is taken from a top tap. The final olive oil is poured into glass bottles, each with an equal amount. Once packaged, olive oil bottles are delivered to retail stores for daily consumption.