Filtered vs. Unfiltered Olive Oil: Which One Is Better For You?
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Each type of olive oil may come in two variants – filtered and unfiltered. As an end consumer, I think it’s important for you to know the difference between the two. In this article, I’ll explore the differences between filtered and unfiltered olive oils and help you decide which one is best for you.
Key Takeaways:
- Filtered olive oil is cleared of impurities like olive bits and water, enhancing shelf life and taste consistency.
- Unfiltered olive oil retains olive particles, leading to a cloudier appearance and quicker taste change.
- Most consumers prefer filtered olive oil for its longer shelf life and consistent flavor.
- Unfiltered olive oil, fresher but with a shorter shelf life, is ideal for those seeking a natural taste.
- The choice between filtered and unfiltered olive oil depends on personal preference and usage needs.
What Is Filtered Olive Oil?
After extracting the oil from the olive paste, there are still some water and fruit particles inside. Since they could affect the shelf life and the taste, people very often filter the olive oil to get the most purity out of it.
Filtered olive oil is the type of olive oil that has been through the process of clearing out all the impurities, such as bits of olives, leaves, stems, and water. The result of filtering olive oil is an extended shelf life, clearer color, a more constant taste, and a higher smoking point.
People mostly prefer filtered olive oil instead of buying unfiltered olive oil. And that’s why most of the olive oils on the market are filtered olive oils.
PROS
- The most common type of olive oil
- Longer shelf life
- Milder and more constant taste
- Brighter color
- Better transparency
- Higher smoking point
CONS
- Some natural nutrients may be removed, too
- Not so fresh taste when compared to unfiltered olive oil
What Is Unfiltered Olive Oil?
The newly extracted oil is called olio nuovo. When you say olio nuovo, people will automatically think of it as an unfiltered olive oil.
Unfiltered olive oil is the type of olive oil that hasn’t been through any filtering process after the oil extraction is done. It still contains all the particles from the olives, including bits of olive flesh, leaves, stems, and water.
Because of a lack of filtration, unfiltered olive oil will usually look cloudy and opaque, which isn’t so attractive to most people. Also, those tiny particles left in unfiltered oil will start to oxidize quicker, thus changing the taste of olive oil in no time.
Even though it’s the freshest oil type out there, it’s only available during the first 2-3 months after the harvest date (it’s mostly between November and February). After that, it’ll start oxidizing and losing its fantastic taste.
Unfiltered olive oil (while fresh) is a fantastic choice for olive oil lovers who want to get the full taste of freshly extracted olive oil, especially when we talk about EVOO (extra virgin olive oil) and organic olive oils.
PROS
- 100% fresh olive oil
- Great for people who like a more intense taste
CONS
- Lower smoking point
- Shorter shelf life
- Can look a bit dimly
- The taste will quickly start to change
Which One Is Better?
So, which one should you choose? Actually, there’s no definitive answer to this question.
Filtered olive oil is probably the best choice for most consumers. It has a longer shelf life, which most people prefer. People don’t usually consume too much olive oil, and because of that, filtered olive oil is mostly a smarter choice. Also, if you don’t mind the appearance of unfiltered olive oil, which is cloudy, go for filtered olive oil.
If you have your own olive orchard, making just a few liters of unfiltered olive oil is welcoming. You’ll be able to enjoy its full and most natural taste. Even if you don’t grow your olive trees but still want to get the most natural taste of olive oil, don’t hesitate to try unfiltered olive oil (just make sure that it’s as fresh as possible). It’s one of the best choices for making salads and spicing up meat and fish.
Also check out: 3 Best Ways To Neutralize The Olive Oil Taste and Its Bitterness
In the end, it’s all up to you and what you prefer. Also, since unfiltered olive oil isn’t always available (only from November to February), you should take that into account.
| Aspect | Filtered Olive Oil | Unfiltered Olive Oil |
|---|---|---|
| Shelf Life | Longer shelf life due to particle removal. | Shorter shelf life due to retained particles. |
| Appearance | Clear and transparent. | Cloudy appearance due to sediment retention. |
| Availability | Readily available throughout the year. | Typically available only from November to February. |
| Versatility | Versatile, suitable for various cooking purposes. | Best for salads and enhancing flavor in dishes. |
| Taste | May have a milder taste due to filtering. | Offers a fuller, more natural taste. |
| Best For | Practical for most consumers. | Ideal for individuals with unique preferences and taste. |
Frequently Asked Questions
Since unfiltered olive oil has a lower smoking point, you shouldn’t cook with it at extremely high temperatures.
The shelf life of unfiltered olive oil is only about 2-3 months after the harvest date. After that, it’ll start to oxidize and lose its fruity taste.
Unfiltered olive oils are usually a bit more expensive than filtered olive oils. The prices usually start from $20/liter and can cost even cost up to $100 for some award-winning olive oils.
Restaurants always use filtered olive oil. That’s because they’re widely available throughout the year, have a longer shelf life, and people mostly prefer filtered olive oils.
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