Hold a bottle of unfiltered olive oil up to the light and it looks a little hazy. Filtered oil looks clear and bright. Both can be excellent extra virgin olive oil. The difference is one step at the end of the process.
How olive oil is made, in one paragraph
Olives are washed, crushed into a paste, gently mixed (called malaxing), and spun in a centrifuge to separate the oil from water and solids. What comes out is olive oil with tiny bits of olive flesh and a trace of water still suspended in it. At this point a producer can bottle it as is (unfiltered) or pass it through a filter to remove those particles (filtered).
Unfiltered olive oil
- Looks: cloudy or hazy, sometimes with sediment settling at the bottom over time
- Tastes: many people find it fuller, fruitier, and more "olive-y"
- Shelf life: the particles and moisture can shorten its peak window, so it's best enjoyed within months of harvest and stored carefully
- Best for: dipping, drizzling, finishing, and anywhere you want to taste the oil
Filtered olive oil
- Looks: clear
- Tastes: cleaner, sometimes slightly milder
- Shelf life: generally more stable over a longer period
- Best for: retail shelves where bottles may sit a while, and everyday cooking
What about "olio nuovo"?
Olio nuovo ("new oil" in Italian) is the very first oil of the season, bottled straight from the press, unfiltered and often bright green. It's intensely fresh and peppery and meant to be enjoyed within a few months. If you see it in fall or early winter, try it.
Is unfiltered healthier?
It's often claimed, but there isn't strong evidence that unfiltered oil is meaningfully healthier. What matters most for quality is fresh fruit, fast pressing, proper storage, and how recently it was harvested.
How to store unfiltered olive oil
- Keep it cool and dark, away from the stove and windows.
- Keep the cap tight. Air is the enemy.
- Use it within a few months of opening.
- Sediment is normal. Don't shake it into the oil if you prefer it clear. Pour gently and leave the last bit.
Why we bottle ours unfiltered
Our trees are centenarians, more than 100 years old, and dry-farmed on rainwater, so the fruit is concentrated and flavorful. We don't want to filter any of that out. We make only about 150 gallons in a typical year and bottle in small batches so the oil reaches you fresh.
Try our unfiltered extra virgin olive oil, 250 ml →