One of the most common questions among extra virgin olive oil enthusiasts concerns filtration: is filtered or unfiltered oil better? The answer depends on what you are looking for and how you intend to store it.
Unfiltered oil ("crude" or "cloudy")
Unfiltered oil naturally retains olive pulp particles and vegetation water in suspension. This gives it:
- A more intense and fruity, almost "lively" aroma
- A characteristic cloudy and turbid appearance
- A rounder and more complex taste upon first use
The downside? The suspended particles promote fermentation and oxidation over time. Unfiltered oil should be consumed within 4-6 months of bottling and stored in a cool, dark place.
Filtered oil
Filtration removes solid impurities and vegetation water, resulting in a clear, golden or brilliant green oil depending on the cultivar. The advantages are:
- Greater stability over time (shelf life up to 18-24 months)
- Cleaner and more defined taste
- Ideal for cooking and long-term seasoning
Our proposal
Olio Madò offers both versions: the unfiltered for those who want to experience olive oil in its most authentic and immediate form, and the filtered for those who seek stability and versatility in the kitchen. Two expressions from the same olive tree, two different experiences.