The diagram illustrates the process of extracting virgin olive oil from harvested olives using a sequence of mechanical and physical methods. The production process can be divided into several distinct stages, from harvesting and initial processing to separation and storage of the final product.
The process begins with the harvesting of olives, which are then collected and stored in a collection vat. Following this, the olives are washed and de-leafed to remove any unwanted debris. Subsequently, the cleaned olives are crushed, producing a paste that is transferred to a malaxer, where it is mixed at a controlled temperature below 27°C.
The next step involves transferring the olive paste into a centrifugal press. Here, the paste undergoes a separation process that divides the mixture into virgin olive oil, pomace (a solid by-product), and waste water. The virgin oils are directed to the decantation stage, where any remaining impurities are removed, leaving a pure oil ready for storage in a storage tank.
Meanwhile, the pomace, which still contains some residual oil, can be sent to refining factories for further processing. Waste water is also removed from the mixture, ensuring that the separation process is complete.
Overall, the diagram clearly depicts the various stages involved in extracting high-quality virgin olive oil, beginning with the initial harvesting of olives and culminating in the separation and storage of the final product. The process is efficient, utilizing both mechanical and thermal methods to achieve a high standard of oil production.