Today’s post addresses a very current and somewhat controversial topic: unfiltered Extra Virgin Olive Oils (EVOO). What are they? What are their characteristics? Do they offer any advantages over filtered oils? We’ll attempt to answer these and other questions below.
The growing consumption of quality EVOO is undoubtedly good news, as is the increasing interest in understanding its virtues, properties, and the unique characteristics of each variety. This has led consumers to demand accurate and documented information about new oils entering the market. Among these, oils labeled “unfiltered” or, traditionally, “en rama” are attracting significant attention.
In a previous post, we discussed the color of olive oils, noting that it has little or no impact on quality, though certain hues can influence consumer preference. In this context, the cloudy appearance, density, or color of unfiltered oils may convey a sense of “purity,” though this does not necessarily indicate higher quality.
The Filtration Process
The steps for producing Extra Virgin Olive Oil have been widely covered in our blog, explaining how olives are transformed into oil. After extraction, producers can choose whether to filter the oil, as this step is not mandatory. The juice contains small solid particles from the olive, such as pits, pulp, and skin, along with some water. The first centrifuge removes solids, while a second separates oil from water. Any remaining solids naturally settle over time.
Filtration can also be done using cellulose plates or other systems. The main purpose is to remove tiny impurities, producing a clearer, shinier oil that is more commercially appealing and, importantly, extends the shelf life of the unfiltered EVOO while maintaining its organoleptic properties.
Differences Between Filtered and Unfiltered EVOO
The most obvious difference is appearance: filtered oils look clearer, while unfiltered oils appear cloudy due to higher density, which is largely an aesthetic distinction. The more significant difference is shelf life. Filtered oils last longer in perfect condition because residual impurities in unfiltered oils can ferment, accelerating quality deterioration.
Flavor and intensity depend more on olive variety, harvest date, and production process than on filtration. Both filtered and unfiltered oils are authentic EVOOs. Unfiltered oils contain remaining solids and moisture, visible at the bottom of the bottle as sediment.
Organoleptically, unfiltered oils may seem slightly more intense with more pronounced aromas, but any difference is minimal if filtration is done correctly.
Proponents of “en rama” argue that its cloudy appearance signals freshness and recent production. While this can be an advantage, unfiltered oils have shorter recommended consumption periods. Sediments will settle inside the bottle, which can sometimes produce undesired aromas, though quality is not compromised if consumed fresh.
Which EVOO Should You Choose?
If you plan to consume your EVOO within a short time, both filtered and unfiltered oils have the same organoleptic properties and health benefits.
However, for longer storage, unfiltered oils deteriorate faster due to remaining impurities, reducing quality and requiring careful protection from light and high temperatures.
In short, filtration removes solids and moisture without altering the oil’s chemical or organoleptic characteristics, resulting in a more stable EVOO that maintains its quality longer.
If you enjoy exploring new experiences and tasting a wide range of Extra Virgin Olive Oils, unfiltered EVOO offers excellent opportunities, provided you observe proper storage and consumption timing.
In our store, you will find a premium selection of unfiltered EVOOs produced in Jaén, allowing you to compare and draw your own conclusions. We are confident it will not disappoint.
