Filtered or unfiltered oil?

Our project plan wants the olive oil that comes to you to be the same as the oil that we eat at home. Therefore, it is going straight to the bottles without going through any mechanical filtration process. 

You need to know that when the olive oil comes out from the centrifuge it is technically ready for use. This is the so-called "new oil". Some producers prefer to proceed further with its filtration, while some others keep it unfiltered. After the oil is extracted, many producers in my area keep some of it (unfiltered) for their own consumption and they store it (usually in cellars) in metallic stainless still containers. The remaining oil of their production they sell it to bigger corporations. But what is the difference between filtered and unfiltered olive oil?

Filtered vs Unfiltered Olive Oil

The filtered olive oil has gone though a mechanical filtration. During this process, sediment, olive particles and leftover water particles are getting removed from the oil and hence it becomes more clear. 

On the other hand the unfiltered olive oil keep all the above mentioned particles and it remains "cloudy".

Because of the remaining olive particles and the increased number of polyphenols, the unfiltered olive oil has stronger taste but at the same time cannot be preserved as long as the filtered oil and it is better to be consumed within 18-24 months.

Both the filtered and the unfiltered extra virgin olive oil have exactly the same benefits for your health.