Filtered Vs Unfiltered - What's the difference?
When it comes to olive oil, you might’ve noticed that some bottles are perfectly clear, while others are a little cloudier, with tiny bits settling at the bottom. That’s not a mistake — it’s a clue.
The difference comes down to one simple choice: to filter, or not to filter?
When you buy directly from a producer like us, you’re getting that fresh, natural version — just as we made it. We come down firmly on the unfiltered side of the argument. It’s how we like to have our own olive oil at home. We believe unfiltered oil better reflects the land, the season, and the care that goes into every harvest. It’s bold, full of flavour, and true to the grove. Because we don’t filter, you may notice a little sediment or cloudiness in the bottle, especially early in the season. sediment settling at the bottom of the bottle, which are characteristic of unfiltered olive oil. These sediments are composed of tiny olive particles and moisture that remain after pressing and are a natural part of the oil's composition. They usually are a red/brown colour reflective of the olive pulp and skin. That’s completely natural, and nothing to be concerned about. It’s simply part of working with a living, seasonal product.
How to store unfiltered oil
Because unfiltered oil contains a bit more moisture and olive solids, it’s best enjoyed fresh and stored well:
- Keep it in a cool, dark place
- Use it within 6 months of opening
- You can filter out the sediment if it settles.
Unfiltered oil is olive oil in its truest form
If you love olive oil for its flavour, its texture, and the way it connects you to a place and a process — unfiltered is the way to go. It’s real. It’s raw. And it’s delicious.