Filtered or Unfiltered Olive Oil?
Choosing whether to buy filtered or unfiltered olive oil is a real dilemma for many people.
Often, because of visual habits or old family traditions, people are inclined to buy unfiltered oils, with an intense, almost cloudy green colour caused by tiny water droplets and olive particles remaining in suspension.
Filtering olive oil consists of removing these small impurities, which tend, over time, to settle at the bottom of the bottle or tin.
When choosing extra virgin olive oil, it is therefore advisable to be more careful and try to prefer filtered oils because, with the same characteristics, they keep better and resist ageing for longer.
Filtration makes the oil brighter and clearer; neither its aroma nor its flavour is compromised, and its nutritional values remain unchanged for much longer.
