Many consumers ask us about the differences between unfiltered or unfiltered extra virgin olive oil and filtered oil. In many cases, the consumer’s idea is that unfiltered extra virgin olive oil is healthier or has better properties. In this new entry we will explain exactly what the filtration process consists of and what affects the properties of the extra virgin olive oil we take.
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Olive juice
Like any other juice, freshly squeezed, olive juice contains impurities, which are basically particles of water, skin, pulp and stone coming directly from the fruit, the olive. The extra virgin olive oil is extracted from the mass of the crushed olives, which first pass through a horizontal centrifuge that separates the solids (pulp, stone and skin) and then normally in a vertical centrifuge that separates the liquids (oil and water). In spite of being centrifuged twice, there are always impurities in the juice, which with the passage of time are decanted in a totally natural way.
Unfiltered extra virgin olive oil
This unfiltered extra virgin olive oil still contains some water particles and solids integrated in the juice, between 1% and 3% of the total volume. Therefore, this juice is denser and has a cloudy appearance, which will change naturally, exactly as happens with any freshly squeezed juice.
If this extra virgin olive oil is filtered, for example, by passing it through some cellulose plates, we will obtain a cleaner oil and a brighter colour and this small proportion of impurities will have been eliminated.
So is it better to buy an extra virgin olive oil that is already filtered?
If our consumption is going to be in a short period of time both oils, the one that is in branch and the one that is filtered, have the same properties and are equally healthy.
The problem comes when consumption is going to be made over time. The oil that is unfiltered, due to the impurities it contains, will deteriorate faster and lose quality. We will have to protect it very well from light or temperature so that we do not lose its properties. In addition, another disadvantage is that in the bottom of the container these particles will appear decanted forming the so called deposits.
Our recommendation Olive Oil Online
Therefore, from Olive Oil Online we recommend the use in kitchen of traditional oils that are already filtered so that we enjoy for longer the flavors and aromas of our liquid gold.
If we want to consume a branch oil, the best time would be the month of November, as between October and November the olives are harvested and milled early and our most valuable natural juice is obtained.
