Olives are typically harvested in the fall when they are ripe. They can be harvested by hand or by machine. Hand-harvesting is more labor-intensive, but it allows for more selective picking of the olives. Machine harvesting is faster and more efficient, but it can also result in more damage to the olives.

Step 2: Washing the olives

Once the olives have been harvested, they are washed to remove any dirt, debris, or insects. This can be done by hand or by machine.

Step 3: Crushing the olives

The washed olives are then crushed to release the oil. This can be done by a traditional stone mill or by a modern centrifugal crusher. Stone mills are slower and more labor-intensive, but they produce a higher quality oil. Centrifugal crushers are faster and more efficient, but they can produce a lower quality oil.

Step 4: Pressing the olives

The crushed olives are then pressed to extract the oil. This can be done by a traditional press or by a modern centrifuge. Traditional presses are slower and more labor-intensive, but they produce a higher quality oil. Centrifuges are faster and more efficient, but they can produce a lower quality oil.

Step 5: Clarifying the oil

The extracted olive oil is then clarified to remove any impurities. This can be done by allowing the oil to settle naturally or by filtering it through a fine mesh.

Step 6: Storing the oil

The clarified olive oil is then stored in stainless steel tanks or glass bottles. It should be stored in a cool, dark place to preserve its quality.

Step 7: Bottling the oil

The olive oil is finally bottled and sold to consumers. It is available in a variety of grades, including extra virgin olive oil, virgin olive oil, and olive oil.