The diagram below shows the process by which olive oil is produced. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.

The diagram illustrates how olive oil is manufactured, from the harvesting of the fruit to the bottling of the finished product. Overall, the process consists of eight main stages and combines mechanical and natural techniques. Broadly speaking, the olives are first prepared and crushed, after which the oil is extracted, refined and packaged. The process begins in the grove, where ripe olives are picked, either by hand or with mechanical shakers, and transported to the mill within twenty-four hours to preserve freshness. On arrival, they are washed to remove leaves, twigs and soil, and then fed into a crusher, which grinds the whole fruit — stones included — into a thick paste. In the following stage, this paste is slowly churned for up to forty-five minutes in a process known as malaxation, which encourages the tiny droplets of oil to merge. The mixture then enters a centrifuge, where it is spun at high speed so that the oil separates from the water and solid residue. Finally, the extracted oil is filtered to remove any remaining impurities and stored in stainless steel tanks before being bottled, labelled and dispatched to retailers.