The flow chart illustrates a multi-stage process through which olives are harvested and manufactured into olive oil for commercial use.
Overall, the process is a linear sequence consisting of seven primary stages, commencing with the manual or mechanical collection of olives and culminating with the product for storage and sale.
In the initial stage, the ripe fruits are harvested from trees. Then, they are subjected to a rinsing phase using cold water to remove possible impurities. Once cleaned, the fruits are then transported through a conveyor belt to a crushing machine. There are then two outputs: the olives paste which resembles a pulp-like state and olive stones. Concurrently, the stones are eliminated from the production line.
The resulting paste is then packaged into bags with perforations prior to a pressing phase which intends to extract the water from the mixture. Subsequently, a separating machine is responsible for filtering out the water, therefore producing the liquid version of olives, ready for storage and distribution.