Filtering olive oil is a standard procedure carried out by all large enterprises in order to improve the appearance of the product. The purpose of the procedure is to present the consumer with an aesthetically pleasing appearance because unfiltered oil tends to look rather murky.
However, it reduces the quality of the product as it removes aromatic and therapeutic substances such as phenols.
Only if you purify the oil by means of a harmless mechanical process can it retain all its beneficial qualities, vitamins and trace elements. The trace elements, which are responsible for its cloudy appearance, lend the oil its characteristic natural juice taste.
Unfiltered olive oil should be lightly shaken before use to ensure an even blend of all trace elements.
