Anthony had the day off and we really didn't have anywhere to go or any chores to get done so we decided to check off one of our summer scavenger hunt trips. There's an olive house that my grandparents love really close by in Ontario so we jumped up there and took a tour. it was neat to see all the older machines most used as early as 1930's.
after all the olives are picked they are sorted by a machine. as the olives move down the conveyer belt the belts get further apart allowing bigger and bigger olives to fall into each bin.
after the olives are sorted they are placed in these giant vats where they sit for several weeks and during those weeks each vat is drained and refilled with water and salt daily.
after they have sat and are totally cured olives they are sent to a canning machine which is mostly done by hand. they olives roll down onto a large circular table and the olives are hand scooped into each of the cans.
after the canning the olives are moved to the panama paddle packer or basically the tops are sealed onto the can.
after the cans are totally sealed they are moved into the broiler room which provides the steam for them to be pasteurized keeping them good longer.
after pasteurization the cans are ready to be labeled and shipped out so they are moved to the labeling room and then packaged into large pallets to be shipped to a local grocer.
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