The diagram shows the steps and equipment involved in the production of olive oil. Overall, the process has multiple stages starting from collecting olives from trees and ending with packaging into bottles.
To begin with, workers harvest the fruit from the trees manually with the use of long-handled poles resembling rakes. The olives are then divided into different categories according to plumpness, ripeness and general quality. Next, after being rinsed in cold water, the olives come to the stage of milling, in which they are mashed and de-stoned, and this step involves the use of of a mill. While the stones are eliminated, the milled olives continue to be processed by travelling from the mill to large vats for further mashing until they transform into homogenised paste.
The following step occurs when the olive paste is spread over pressing bags and these then loaded into a hydraulic press to undergo compression, generating extracted olive oil. After that, the oil is pumped into a centrifuge for the removal of water and the pure olive oil is then poured into separate receptacles. Once the final processing stage has been completed, the underground storage of the oil happens with an involvement of vats. The olive oil is only packaged into bottles when the shipment is ready.