A crucial step for producing real quality
In the world of extra virgin olive oil, true quality doesn’t stop at harvesting the best olives. It also depends on making the right technical choices at the right time — and one of the most important is filtering immediately after milling.
What’s in freshly extracted olive oil?
When olive oil comes out of the separator, it still contains:
- Vegetation water
- Microparticles of skin, pulp, and pit
These elements give it a cloudy appearance, but they don’t enhance the oil’s health benefits or taste. On the contrary, they trigger fermentation, off-flavors, and faster degradation — not just of the oil itself, but also of its most valuable components, like polyphenols.
Polyphenols, powerful antioxidants naturally present in extra virgin olive oil, are highly sensitive to oxidation.
In unfiltered oil, the presence of water and organic residues accelerates degradation, causing a rapid loss of polyphenols and their associated health benefits — such as anti-inflammatory action, oxidative stress reduction, and cardiovascular protection.
Why filtering makes a difference: More work today, more value tomorrow
- Longer shelf life
Filtering removes the water and solids that cause oxidation, helping preserve polyphenols and other antioxidants longer. - Cleaner, more stable aromas
With fewer fermenting residues, the oil expresses a purer, more persistent fruitiness. - Greater commercial and nutritional value
Filtered oil not only maintains its sensory profile, but also preserves its polyphenol content — the key to both flavor and health claims like “helps protect blood lipids from oxidative stress.” - Yes, filtering takes effort
It requires specialized equipment, slows down production, and adds cost. But it’s a technical, quality-driven decision, not a marketing gimmick.
The myth of “cloudy means genuine” Tradition or illusion?
Many consumers associate cloudy oil with something “natural,” “farm-fresh,” or “unprocessed.” But this is a cultural perception, not a technical reality.
Cloudiness is simply a sign of suspended solids and water, which lead to:
- Sensory defects like muddy, heated, or musty flavors
- Higher free acidity and peroxide values
- Faster degradation of beneficial compounds — especially polyphenols
- Shorter shelf life
And over time, even the cloudy look disappears: the particles settle, the oil clears, and the product no longer appears “genuine” on store shelves.
The cloudy oil scam: three tricks in one bottle When appearance replaces substance
To maintain the cloudy appearance longer — even after natural sedimentation would make it disappear — some producers add water to the oil and emulsify it, artificially mimicking the look of freshly unfiltered oil.
This isn’t artisanal.
It isn’t traditional.
It’s a low-cost shortcut with high-end marketing.
Why is this a serious issue?
- Cheaper to produce
- No filtering. No waiting. Minimal investment. Emulsifying is fast and inexpensive.
- Lower quality, faster spoilage
- Added water speeds up oxidation and microbial risk.
- The oil loses freshness and polyphenolic content quickly.
- Sold at a premium price
Despite being a manipulated product, it’s marketed as “raw” or “natural” and sold at higher prices.
The consumer pays more for something worth less.
Three deceptions in one: false look, lower quality, inflated cost.
Those who emulsify deceive And should be stopped.
This isn’t just bad practice — it’s a systemic deception that punishes honest producers and misleads buyers.
And yet, it’s another open secret in the olive oil industry: Everyone knows it happens, but no authority really targets it.
Meanwhile, emulsified, unstable, fake-cloudy oils keep showing up on store shelves — disguised as “authentic.”
Final thoughts: real quality doesn’t need tricks, filtering requires investment, timing, and technical knowledge.
It protects the oil’s integrity, health properties, and aromatic purity.
Simulating cloudiness with water is a visual fraud — one that should be exposed, not rewarded.
Filtering protects both the product and the consumer. Emulsifying sells illusion and misleads. And it must stop.
Want to stand out with truly authentic olive oil?
Let’s talk. We support producers who value quality over shortcuts — from grove to bottle.
English