Are unfiltered Olive Oils better?
20 The idea seems to come from opinions about wine. Suspended particles in unfiltered oils sometimes at first give flavour that is missing in filtered oils, but these particles threaten the life of the oil with spoilage. The sediment contains microbes that decompose the bits of olive flesh and produce off-flavours. These are called fusty, musty and winey by olive oil experts, some unfiltered oils certified as Extra Virgin in their youth, develop these off-flavours over time. Filtering removes the risk of this type of spoilage, and is a standard practice for most producers attention to quality.
