Olive oil production begins with the harvesting of olives, typically done by hand or with mechanical shakers. The olives are then transported to a mill, where they are washed and crushed into a paste. This paste is mixed to help release the oil, which is then separated from the solids and water through pressing or centrifugation. After extraction, the olive oil is filtered and stored in tanks to settle. It can be bottled directly or blended with other oils. Quality control measures ensure that the oil meets standards for taste and purity, resulting in various grades like extra virgin and virgin olive oil.