Aren’t unfiltered olive oils better?
This idea seems to come from opinions about wine. The suspended particles in unfiltered oils may at first give flavor that is missing in filtered oils, but these very particles threaten the life of the oil with spoilage. The sediment contains microbes that decompose the bits of olive flesh and produce off-flavors called ‘fusty,’ ‘musty’ and ‘winey’ by olive oil experts. Even unfiltered oils certified as Extra Virgin in their youth, may develop these off-flavors over time. Filtering removes the risk of this type of spoilage, and is a standard practice for most producers attentive to quality. Back to top.
