Some Extra Virgin Olive Oil producers produce unfiltered olive oil. Here, we will explain the differences between filtered and unfiltered olive oil, and why we produce unfiltered olive oil.
The difference between filtered and unfiltered olive oil is that unfiltered olive oil contains some suspended solids and small amounts of water from the olive fruit.
From an organoleptic point of view, we have heard many different opinions: some people find that unfiltered olive oil has a more intense flavor, while others believe that aromas can be detected more clearly in filtered olive oils. These are just some of the opinions expressed by recognized experts in our industry.
Our own experience, after carrying out several tastings, is that the differences in aroma and flavor after proper filtration are not significant. You can form your own opinion by filtering unfiltered olive oil at home. Simply use a coffee filter. You will see that the resulting olive oil is considerably more translucent. Obviously, industrial filters are different, but this homemade experiment provides a good approximation.
One of the advantages of unfiltered olive oil, with its cloudy appearance, is that it gives the consumer an indication that the oil is fresh and was produced during the most recent harvest. This is because unfiltered olive oil naturally settles in storage tanks. This process takes between 4 and 10 months. There is no exact period, as it depends on factors such as temperature and olive variety. Once the sedimentation process is complete, unfiltered olive oil has a similar appearance to filtered olive oil.
Another interesting feature of unfiltered olive oil is that it can retain additional polyphenols in the small amounts of water that have not been removed. Polyphenols are compounds with significant antioxidant activity and are therefore considered desirable components of the diet.
There are two main types of polyphenols in olives: non-polar polyphenols, which are dissolved in the fatty phase, and polar polyphenols, which are found in the vegetable water. During the olive oil production process, non-polar polyphenols remain in the olive oil, while polar polyphenols are removed with the water. Therefore, unfiltered olive oils, which contain small amounts of water, can contain both polar and non-polar polyphenols.
However, not everything is an advantage when it comes to unfiltered olive oil. In addition to its less attractive appearance compared with filtered olive oil, another disadvantage is its storage life. It is therefore recommended that unfiltered olive oil be consumed during the same year, because the suspended solids gradually settle in the container. Over time, these solid particles may impart undesirable aromas to the olive oil. This does not mean that the oil becomes harmful to health, but its quality and sensory characteristics may deteriorate. For this reason, we recommend consuming unfiltered olive oil as fresh as possible and preferably within 12 months of bottling.
Filtered and unfiltered olive oils from Las Valdesas
At Las Valdesas, we produce both filtered and unfiltered olive oils, although they are not usually available throughout the entire year.
During the olive oil production season, approximately between October and December, all our varieties are available as unfiltered olive oil, although some may not yet be available in filtered form.
Between January and May, we are most likely to have both filtered and unfiltered olive oils available, depending on the variety.
During the summer months and September, we mainly have filtered olive oils available.
If you are interested in a variety that is not currently available in the type you want (filtered or unfiltered), you can leave us your email address and we will notify you when it becomes available.