Calvestra Essencia

Milling at night, immediately after harvesting, with separation of batches according to the ripeness index. Temperature of the olives at the reception of the mill from 9 to 12ºC. Small capacity continuous extraction (120 kg-fruit/hour), cold, short kneading, solid/liquid separation with horizontal decanting and water/oil separation by prolonged natural decanting at a controlled temperature; resulting in an extraction with a low fat yield (7-16%) but with the original components intact. No filtering.