The provided diagram illustrates the various stages involved in the commercial production of olive oil, starting from the initial harvest to the final retail stage. Overall, the process is linear and involves a series of mechanical and physical treatments to extract oil from raw olives.
The process commences with the picking of olives from trees, which are then transported to a facility for rinsing in cold water. Once cleaned, the olives are moved via a conveyor belt to a smashing machine. Following this, the smashed olives are separated into two components: the olive paste and the olive stones. The paste is subsequently placed into bags equipped with small holes, which are then subjected to a pressing stage to extract the liquid content.
In the final phase, the mixture undergoes a separation process, which effectively divides the oil from the water. Once separated, the olive oil is prepared for storage and eventual sale in retail outlets. This systematic approach ensures that the raw fruit is efficiently transformed into a refined product ready for consumer use, highlighting the transition from agricultural produce to a finished commercial commodity.