The diagram illustrates the sequential process involved in the production of olive oil, outlining the various stages from the initial harvesting of olives to the final packaging of the oil.
Overall, the olive oil production process comprises seven distinct steps, each contributing to the transformation of olives into the final product ready for commercial distribution.
The process begins with the manual picking of olives from the olive tree, which is the foundational step in olive oil production. Following the harvest, the olives are conveyed via a belt for a thorough rinse with cold water, ensuring that any impurities are removed before further processing. Subsequently, the rinsed olives undergo smashing, leading to the creation of olive paste while simultaneously separating out the olive stones, which are not required in the final oil product.
After the formation of the olive paste, it is then bagged in permeable containers featuring holes, allowing for the eventual extraction of oil. This paste is subjected to pressing, a crucial step that facilitates the separation of the liquid into two components: oil and water. Finally, the olive oil is stored in bottles, making it ready for sale. This meticulous process underscores the complexity and attention to detail involved in producing high-quality olive oil.