Filtration is the process by which the microscopic bits of the fruit of the olive are removed from the oil. While unfiltered oil will be cloudy until it settles to the bottom. Some consider unfiltered oil superior because of the added flavor from the fruit, while others say it shortens the oil’s shelf life considerably – especially when not stored properly. Ultimately, it is a matter of personal preference. We choose to pass our oil through a filter once to remove the majority of the fruit, giving us an oil that is golden in color and keeps fresher and tastes better much longer. When unfiltered oil starts to turn rancid people generally start to complain about a pungent taste & a burn in their throats.
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