When a consumer observes an unfiltered Extra Virgin Olive Oil, they often notice its slightly cloudy appearance. However, that turbidity is not a defect; it is precisely proof that the oil retains some of the natural components from the olive.
In an unfiltered EVOO, tiny vegetable particles and micro-droplets of vegetation water remain in suspension, containing bioactive compounds of great nutritional interest. Among these, biophenols stand out, as they are responsible for much of the health benefits of extra virgin olive oil.
What are biophenols?
Biophenols are natural antioxidant substances present in the olive, including hydroxytyrosol, tyrosol, oleuropein, and oleocanthal.
Science has shown that these compounds possess antioxidant and anti-inflammatory activity, helping to protect cells against oxidative stress and forming part of the beneficial effects attributed to the Mediterranean diet.
What happens when oil is filtered?
Filtering has a primarily technological and commercial purpose: to eliminate solid particles and residual moisture to increase stability during long periods of storage.
Various scientific studies have confirmed that the filtration process can cause losses of phenolic compounds, especially some secoiridoids and hydroxytyrosol derivatives, which are precisely the most interesting compounds from a health and sensory standpoint.
Some publications even indicate reductions of over 30% in certain phenolic compounds after certain filtering processes.
So, why is it filtered?
The answer is simple: because it facilitates preservation for very long periods and allows large volumes of oil to maintain a homogeneous visual appearance for longer.
For large producers and distributors, who need to market oil for many months or even more than one season, filtering provides logistical advantages.
A well-preserved unfiltered EVOO also maintains its quality
There is a belief that unfiltered oil deteriorates quickly. The reality is more nuanced.
When it comes from healthy olives, is produced correctly, and is stored protected from light, heat, and oxygen, an unfiltered EVOO can maintain excellent organoleptic characteristics throughout the season and even between seasons. The reality is that its natural evolution is different from that of filtered oil.
The difference is in the nutritional value
While filtering provides commercial stability, unfiltered oil retains a greater expression of the original olive.
The small vegetable particles present in suspension are not dirt; they are natural remains of the olive pulp that provide aromatic complexity and contain bioactive compounds associated with biophenols.
That is why many quality producers prefer to offer part of their production unfiltered during the first few months after the harvest, when the consumer can enjoy the oil in its state closest to how it comes out of the mill.
At Cerro de las Vacas, we believe in authenticity
At Cerro de las Vacas, we maintain that the true value of an EVOO is found not only in its taste but also in its natural richness.
Our analyses show an extraordinary concentration of phenolic compounds, with 414 mg/kg of total polyphenols, of which 398 mg/kg correspond to biophenols, an exceptional figure that reflects the enormous health potential of our oil.
Because when we talk about high-end EVOO, we are not just talking about oil. We are talking about nature, health, and authenticity in every drop.
Important technical note
It is important to be rigorous: scientific literature confirms that many filtration systems reduce part of the phenolic compounds, but not all studies find identical losses. The magnitude depends on the variety, the state of the oil, and the filtration system used. What there is a broad consensus on is that unfiltered EVOO retains a greater amount of natural particles and can better preserve certain bioactive compounds present in the olive