- Obtención de aceites con características físico-químicas y sensoriales mejoradas, mediante la obtención de aceites limpios, listos para su almacenamiento y/o envasado, que no han sufrido los efectos de lavado que originan las centrifugas verticales y qu

* Improved of production of olive oil with physico-chemical and sensory singulars, by obtaining clean oil, ready for storage and / or packaging, which have not suffered the effects of the washing from the vertical centrifugal and their effect on constitu