Unfiltered, Cold-Extracted Extra Virgin Olive Oil

Similar to freshly squeezed natural orange juice, cold-extracted olive oil derived from fresh olives contains minor impurities such as water and olive particles directly from the fruit. Consequently, unfiltered olive oil appears cloudy and denser, with impurities typically ranging from 1% to 3%, depending on decanting.

Unfiltered Extra Virgin Olive Oil

The cloudiness of unfiltered olive oil gradually diminishes over time due to natural factors like gravity and temperature, with sediment settling at the container’s bottom.

Fresh, unfiltered olive oil boasts maximum chlorophyll and bioactive compound content, enhancing its authentic colour and flavour.

Typically, unfiltered olive oil contains up to 5% more polyphenols and natural antioxidants, including chlorophyll, hydroxytyrosol, and oleocanthal, owing to the olive skin and pulp particles. To preserve these valuable components, caution is exercised to avoid spoilage.

Perfect for using in stews and stir-fries.