The flow chart illustrates how olive oil is produced. Overall, this mostly machine-driven process commences with harvesting the olives and culminates with distributing the end product to retail centers. Notably, although sophisticated equipment is deployed, human input remains limited.

The preparation phase starts with collecting the olives with a rake. Once collected, olives are stored in a vat for two or three days, after which they are sent to a conveyor belt to be sprayed with cold water so that all the impurities, such as dust, leaves, and tree branches can be washed off.

Once purified, olives are crushed with the help of hammers, whereby olive stones are separated from the olive paste and collected in a separate container. Subsequently, the paste is transferred through pipes for pressing and filtering, where another machine with a hydraulic press and filters extracts the oil from the mass.

Following the pressing and filtering, the production stage continues by sending the crude oil to a centrifuge, which spins clockwise and separates the water from the oil. The next step is bottling where the ready oil is poured into bottles and secured with a cork before being shipped off and distributed to stores.

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