Differences between filtered and unfiltered olive oil

Have you ever wondered what is the difference between filtered and unfiltered extra virgin olive oil? We analyze the main differences between these two variants of EVOO.

Filtered vs. unfiltered extra virgin olive oil

First of all, it is important to emphasize that both unfiltered and filtered extra virgin olive oil share the same properties and acidity level. In terms of excellence, it is not possible to claim that one is better than the other. The healthy virtues that make EVOO a nutritional jewel remain intact, and the filtering process has no influence on this aspect. However, there are other differences to consider.

Differences in appearance

The most notable characteristic that differentiates these two types of EVOO is their appearance.

Filtered extra virgin olive oil has a lighter and more transparent tone, this is because it has undergone a filtration process that eliminates the particles suspended in the oil.

Unfiltered extra virgin olive oil, on the other hand, retains its cloudy appearance due to the persistence of these particles, which gives it a denser and more opaque appearance.

Differences in taste

The filtering process of extra virgin olive oil can have a slight influence on its flavor and aroma.

By removing impurities, EVOO that has been filtered tends to have a smoother, more delicate flavor, which allows the fruity nuances to be more pronounced.

On the other hand, unfiltered extra virgin olive oil retains a greater amount of aromatic compounds and more intense flavors, which can result in a stronger and more distinctive flavor profile.

Differences in consistency

Another difference between these two variants is their consistency.

Filtered extra virgin olive oil has a lighter and more fluid texture, a characteristic that facilitates pouring and dosing in various culinary preparations.

Unfiltered EVOO, on the other hand, tends to have a denser and more viscous texture due to the presence of suspended particles.

Differences in shelf life

Generally, filtered EVOO tends to have a longer shelf life compared to its unfiltered version. When impurities are removed, the risk of oxidation and rancidity occurring is reduced, thus helping to maintain the freshness and quality of the oil for a longer period of time.

Thus, unfiltered extra virgin olive oil could have a shorter shelf life due to the existence of components susceptible to oxidation.

The choice between one variant or the other of EVOO is based on personal preference and the specific use to be made of it in the kitchen, since both preserve the healthful virtues of extra virgin olive oil.