“Unfiltered oil is tastier”
This belief arises from the incorrect association of the concept of quality with the processing techniques, considering the passage of oil from the filter as a denaturation phase of the product. In reality, the pasty and dense sensation that is felt when tasting an unfiltered extra virgin olive oil is not an intrinsic characteristic of the oil, however, the result of the processing just performed. Turbidity in fact derives from the interaction between oil, water and olive paste. During extraction in the decanter, in fact, not all the pasta and not all the water are eliminated but a part of them remain in emulsion with the oil. Over time, due to the different density compared to olive oil, these compounds will tend to settle on the bottom. It is clearly not a matter of substances harmful to health but their presence can cause any problems related to the conservation of extra virgin olive oil and its organoleptic characteristics. In fact, the taste of the vegetation waters or the rancid taste of the pomace is easily recognizable on the palate. Furthermore, due to the lack of oxygen, the substances deposited on the bottom will begin to ferment and produce compounds that will denature the oil. The filtration with special cartridges or with different grade filtering cartons, allows to eliminate these suspended substances without altering the taste, aroma and organoleptic characteristics of the extra virgin olive oil.