Filtered! Are you surprised to hear this? Let's explain... Although “unfiltered” Extra Virgin Olive Oil sounds very special – and makes for a great marketing catch phrase – there is another, very important, side to it. Don't get us wrong, during production there is nothing better than tasting our freshly extracted Extra Virgin Olive Oil at the mill. Its robust flavors and cloudy green color are the best accompaniment to a slice of warm, freshly made bread! However, if an Extra Virgin Olive Oil stays unfiltered past this point, its shelf life as an Extra Virgin Olive Oil is greatly reduced. According to our experience (and official studies), even after just a couple months, an unfiltered Extra Virgin Olive Oil starts developing tasting defects, one of those being a “muddy” sediment. And if oil has even a small tasting defect it is no longer considered fit to be in the Extra Virgin category. It is then demoted to the Virgin Olive Oil category. Additionally, if an olive oil is unfiltered its smoke point is greatly reduced compared to if the same oil were filtered. Another very important fact is that, if olive oil remains unfiltered, then the chances increase for something unwanted to pass into the bottle which the consumer will purchase. We won’t mention what these "something’s" might be! So, by filtering olive oil, a very small fraction of its taste and aromas might be lost at the very beginning (these aren’t noticeable to most, in a blind taste-test), but the quality gains are much more substantial. It is actually much easier and cheaper for us to leave the oil unfiltered. Unfiltered means that there’s no further work involved, not to mention the fact that production quantities would increase since we wouldn’t be losing quite a bit of olive oil during filtration. But we are not looking for the easy or cheap way. Our utmost concern is to achieve the highest possible quality for the maximum amount of time. Everything we do at PJ KABOS has this sole goal. By the way, the filters we use are simple, paper filters. There are absolutely no chemicals involved and we always use fresh, new filters for each batch of olive oil. Filtered vs unfiltered olive oil – it might surprise you to know that they often come from the same producers! While there are some obvious differences, it can be hard to tell why these variations exist, and what hidden distinctions might lie beneath the surface. Hey there! This site is reader-supported and I earn commissions if you purchase products from retailers after clicking on a link from this site. That’s why this article is going to examine everything there is to know, step by step. I’ll first be guiding you through all the differences between filtered vs unfiltered olive oil, and the properties that these differences give them. From there, we’ll go straight into comparing them! From cooking to shelf-life, and all the way to nutrition, rest assured that this article has it all covered. Let’s begin! Table of Contents
 The Difference Between Filtered And UnfilteredTo be honest, the driving force between all the differences these oils have is right in the title; filtered and unfiltered. Essentially, both olive oils are the same! Unlike other types of olive oil, these oils have no difference in grade. The only difference is their purity – filtered olive oil is (virtually) completely pure. It’s free of olive pulp and any remaining residues, so it solely contains extracted oil. Unfiltered olive oil, on the other hand, does include these additions. It has a large quantity of minute ground olive pulp, resulting in a more viscous, cloudy oil. Luckily, these ’olive bits’ aren’t as big as pulp you might be used to from orange juice. This means that the texture of the oil is the same, but the viscosity is increased. If you’re familiar with the variation in oil grades, you may be wondering what differentiates unfiltered extra virgin olive oil from low-grade pomace oil. While they both involve the olive pulp in production, pomace oil is made from only the residues and pulp remaining after producing higher grade olive oil. This differs from unfiltered extra virgin olive oil as the oil is usually from the first few presses, and so is of a higher grade. The only difference from regular extra virgin olive is that it isn’t filtered. This means that its much higher in quality pomace oil, and has a different appearance, taste, and smoke point. So, now that we know the major differences between filtered and unfiltered extra virgin olive oil, what are their specific properties? In the table below, I’ve listed some of the benefits and cons of these oils, as well as some general information on their characteristics.
Next, we’re going to be examining and comparing how these oils – and their attributes – perform in different settings. Comparing OilsFiltered And Unfiltered Olive Oil For CookingWhile any extra virgin olive oil is bound to be flavorful, filtered olive oil will retain slightly less flavor than unfiltered. The olive taste is more toned down and subtle, but still powerful enough to make it an excellent contribution to dressings and finishings. Unfiltered olive oil, on the other hand, is even more powerful – use this oil if you’re certain you want a strong olive flavor – and be careful not to let it overpower your dish! Shelf Life Of Filtered vs Unfiltered Olive OilThis video by YouTube user Ethan Chlebowski has works as an excellent visual guide on why the shelf life between these two oils vary. At 02:50, he demonstrates the impact that fatty acids can have on olive oil. While fatty acids are desired in olive oil, when unstable (like in lower grade oils) it is liable to cause oxidization. Oxidization is – across all olive oils – the driving factor behind your olive oil turning rancid. However, the fault for unfiltered olive oil’s shorter shelf life in particular lies elsewhere. The reason unfiltered olive oil has a short shelf life is actually due to the content of fruit pulp within the oil. Because of the high amount of moisture in pulped fruit, unfiltered olive oil is far more susceptible to fermentation. This means it takes much less time to go rancid as it has more opportunity to ferment. Comparing Oils – NutritionUnfiltered vs Filtered Olive Oil Nutrition Table
Unfiltered vs Filtered Olive Oil Health BenefitsBecause unfiltered olive oil is richer in antioxidants, many say that its healthier than its filtered counterpart. However, this depends on how much oil you’re actually using. As unfiltered olive oil has a shorter shelf life, lower smoke point, and doesn’t suit all dishes, it can be quite incompatible with some people’s lifestyles. Unless you’re consuming unfiltered olive oil as regularly as you use the filtered kind, its unlikely to make much difference. FAQsWhich Is Better Filtered Or Unfiltered Olive Oil? Again, this is another one of those questions that truly depends on your opinion and needs. Filtered olive oil may not be as flavorful, but that has its advantages in certain scenarios. Likewise, it’s long shelf life speaks to it’s convenience. However, some may simply prefer the fruity flavor of unfiltered olive oil above all and enjoy it in completely different ways. Is There a Difference Between Filtered and Unfiltered Olive Oil? These oils have no difference in grade. The only difference is their purity. Filtered olive oil is more pure. It’s free of olive pulp and any remaining residues, so it solely contains extracted oil. Whichever you prefer, I hope that this article has helped clear up all your queries! Read more on olive oil on the blog:
What is better unfiltered or filtered olive oil?Some people feel that unfiltered olive oil has a better taste. But filtered and unfiltered oil have the same health benefits. There is one major difference between filtered and unfiltered olive oil and that is shelf life. The olive particles in unfiltered olive oil will continue to ferment in the bottle.
What is the benefit of unfiltered olive oil?Unfiltered olive oil is incredible because it contains the highest polyphenol content and health benefits that olive oil can offer. In fact, the polyphenol levels of freshly milled olives are highest immediately after milling. Unfiltered olive oil truly is like fresh pressed fruit juice.
Is it OK to cook with unfiltered olive oil?Many people believe that it is not a good idea to cook with extra virgin olive oil. Several scientific studies have proven over the years that this myth is simply untrue. Not only is EVOO safe to cook with, but it is the most stable and safest cooking oil available.
Is unfiltered olive oil better in taste?Many people find the appearance of filtered olive oil more aesthetically appealing. Some people claim that unfiltered olive oil tastes fruitier than filtered olive oil. However, so many different factors go into the taste of an olive oil that any assessment of the flavor is often subjective.
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Whats the difference between filtered and unfiltered olive oil
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