Introducing our inaugural unfiltered, cold-extracted extra virgin olive oil!
We take pride in presenting you with the very first unfiltered, cold-extracted extra virgin olive oil of the new season, freshly extracted from our latest harvest.
Unfiltered, cold-extracted olive oil is produced without undergoing any filtration process after extraction, retaining all the natural particles from the olives, including fragments of flesh, leaves, stems, and moisture.
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.
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.
