Filtered vs Unfiltered Olive Oil: Your Questions Answered
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Filtered vs Unfiltered Olive Oil: Your Questions Answered

When it comes to filtered vs. unfiltered, are you team smooth and polished or raw and untamed? Let’s break it down!

We know you've been thinking about this one for a while. As you plan your grocery shopping list and make the trek down the oil aisle; you've done your homework and research on filtered olive oil versus unfiltered olive oil... right? Just kidding, but if you were curious about the difference we have got you covered. And if you already know the difference, well done you! A true olive oil genius. 

What is Unfiltered Olive Oil?

Unfiltered olive oil is the wild child of the olive oil world. It's cloudy, raw, and unapologetically rustic. Why? Because it skips the filtration process, meaning it still contains olive pulp, bits of fruit, and microscopic particles. 

Pros of Unfiltered Olive Oil:

Bold Flavor: That extra olive-y goodness packs a punch. It's the equivalent of a strong espresso shot, but for your taste buds. 

Extra Nutrients: The leftover particles might add trace amounts of antioxidants. 

Farm-to-Table Aesthetic: If you want pure olive grove flavor, unfiltered olive oil is your oil! 

Cons of Unfiltered Olive Oil:

Short Shelf Life: The pulp left behind can speed up oxidation, making it more prone to spoilage. This is olive oil with commitment issues; use it quickly or lose it. 

Sediment Residue: That cloudy appearance might settle over time, leaving you with a layer of residue at the bottom. 

What is Filtered Olive Oil? 

Filtered olive oil, on the other hand, is like the tidy older sibling. It's clean, clear, and ready to impress. The filtration process removes all those pesky olive bits, leaving behind a smooth and pristine product. 

Pros of Filtered Olive Oil:

Longer Shelf Life: Without pulp hanging around, it lasts longer, which means fewer trips to the store. 

Consistent Flavor: It's reliable, what you taste today is what you'll taste months later (as long as you store it properly, olive oil storage tips HERE!

Better for Cooking: That clarity and stability make it ideal for heating. Nobody wants mystery particles burning in the pan. 

Cons of Filtered Olive Oil:

Slightly Milder Flavor: Some argue that it lacks the raw punch of its unfiltered cousin. We think our filtered EVOO packs a big flavor!  

Less Olivey Vibes: If you're after that rustic, artisanal experience filtered oil might feel a bit too polished. 

A Final Drizzle of Wisdom

No matter which type you choose, the key is to buy high-quality extra virgin olive oil from a reputable source (that dusty bottle labeled 'olive oil blend' doesn't count). And always store it away from heat and light, your olive oil deserves better than sitting next to the stove or in the sun. 

If you do really crave that burst of olive oil flavor, but are worried about the longevity of unfiltered olive oil, extra virgin olive oil is the way to go. It is filtered, but made from the first pressing of the olives. It's got all that olive flavor, without the olive residue! 

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