Filtered Oil: The Secret to Long-Lasting Excellence

Many believe that "cloudy" oil, fresh from the mill, is synonymous with absolute authenticity. While the allure of raw oil is undeniable, filtering is not a "impoverishment" process, but an act of love and protection towards extra virgin olive oil.

Filtering oil means preserving its soul, ensuring that every drop maintains its organoleptic and healthful properties intact from the first to the last day.

Why do we filter our oil?

1. Impeccable Conservation

Unfiltered oil contains microparticles of water and residues of fruit pulp. Over the months, these residues settle to the bottom (known as "sludge"), triggering fermentation and oxidation processes.

Without filtration: The oil risks acquiring sensory defects such as a "heated" or muddy aroma.

With filtration: We eliminate impurities, blocking degradation and allowing the oil to remain fresh and fragrant much longer.

2. Protection of Polyphenols and Antioxidants

There's a myth to dispel: that filtering removes vitamins. On the contrary! Filtering protects polyphenols , the oil's powerful natural antioxidants. In unfiltered oil, enzymes present in the pulp residue attack the polyphenols, reducing their presence over time.

The result? A filtered oil remains a true "health ally" throughout its life cycle, maintaining its high anti-inflammatory properties.

3. Kitchen Stability (Smoke Point)

The purity of filtered oil also translates into greater heat resistance. The solid residues present in crude oil burn at lower temperatures; removing them results in a more stable and safe product for any type of cooking.