Description
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Harvesting and milling period: From late October to late November.
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Time from harvest to milling: 24 to 36 hours.
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Milling method: Continuous cycle with a hammer crusher and a centrifugal decanter, which eliminates the need to pass the oil through a separator. Cold extraction.
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Acidity: The prompt harvesting and milling of the olives yield an oil with a very low acidity (0.2% – 0.4%).



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