The differences between filtered and unfiltered oil

One of our objectives in launching Ralda+Friends was to spread the culture of olive oil and its health benefits. For this reason, we have retrieved an interesting article published in the magazine Oleo, entitled “Unfiltered olive oil, neither better nor more natural” (originally in Spanish).

Signed by Ms. Laura Sandúa Escribano, general manager of Aceites Sandúa in November 2022, the article talks about the differences between filtered and unfiltered olive oils, given that consumers do not usually know the difference and sometimes they think that they are products of different quality or that they have undergone chemical treatment processes.

The reality is that, once the juice is extracted from the crushed olive, the oil goes through different processes before being bottled. At a certain point, it is decided whether the oil is filtered to remove some of the olive dregs, which are made up of “particles of skin, pulp, stone and water, which can make up between 1 and 3% of the total volume”. When these sediments are filtered out, the colour of the oil is more “luminous”, while if the filter is not applied, the product is a little opaquer. In both cases, it is a 100% natural and healthy product.

Each product, filtered or unfiltered, has advantages and disadvantages. For example, the unfiltered one can spoil more easily, so it should be consumed within a maximum of 6 months after bottling (verus 18 months if it is filtered), in order not to lose flavour and properties. It must also be kept away from light and heat.

Likewise, unfiltered oil is less advisable for frying, as the lees can burn at over 100 degrees, and this is not good for health. It is therefore better to use unfiltered oil for salads and raw consumption. Ms Sandúa also says that the price of unfiltered oil is a little more expensive than filtered oil, purely for marketing reasons.

CARPE DIEM!

Alfredo & Pierre RALDA