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Unfiltered Extra Virgin Olive Oil

Do you know what unfiltered extra virgin olive oil means?

Our olive oil farm has been producing extra virgin olive oil in Puglia since 1963, a 100% Italian oil with unmistakable sensory characteristics. Below, we explain what unfiltered extra virgin olive oil is, the processes of filtering extra virgin olive oil, and the methods used.

The filtering processes of extra virgin olive oil are mainly carried out through press filters for oils, using paper or cloth.
In unfiltered extra virgin olive oil, there are many tiny pieces of fruit that impart aromas and flavors to the oil for several months. They effectively act as a reserve, continuously releasing the aromatic substances from the original fruit into the product. As time goes by, the remaining fruit parts settle at the bottom and eventually decompose, turning into “sludge.” To prevent this from compromising the oil’s quality, it is advisable to separate the sediment from the rest of the oil in the spring and autumn, especially if the sludge percentage is high (2-3% of the total product).

In filtered extra virgin olive oil, this settling process is significantly reduced, just as the contribution of the remaining fruit parts (the smallest ones!) to the oil is diminished. Additionally, during the filtration process, the oil is exposed to air, which poses a risk of oxidation and leads to the evaporation of volatile substances that contribute to its aroma, thereby accelerating the natural decay process of the product. The risk of oxidation varies depending on the amount of polyphenols present in the oil, which, in turn, depends on the olive varieties used (for instance, the Moraiolo variety is particularly rich in them). Polyphenols naturally protect the product against oxidative processes and partially inhibit the harmful effects of oxygen on the oil.

The difference between filtered and unfiltered oil becomes noticeable over time, manifested as a quicker decline in aroma and taste for filtered oil and a greater risk of oxidation (rancid taste) for the latter. However, this difference is less pronounced if low-air-contact and low-temperature olive milling techniques are employed, if the oil is stored in containers that minimize exposure to air and maximize protection from light, kept in environments with stable temperatures, preferably below 15°C (especially in summer), and if the oil comes from high-polyphenol olive varieties.

In young oil – rich in aroma and flavor – the difference between filtered and unfiltered oil in smell and taste is almost imperceptible, and only a very experienced person can appreciate it. However, as mentioned earlier, as time elapses, unfiltered oil is more likely to maintain the organoleptic characteristics of the variety and remain healthy. On the other hand, filtered oil has a slightly clearer appearance. But it should be remembered that even filtered oil, albeit to a lesser extent, continues to produce sediment during its lifespan, and it is advisable to remove this sediment at least once at the beginning of spring.

Therefore, in unfiltered oil, the cloudiness of the oil and the presence of a slight layer of sludge or sediment at the bottom of the containers attest to the genuineness of the product, especially in young oils.

Unfiltered extra virgin olive oil - Boschino

OUR UNFILTERED EXTRA VIRGIN OLIVE OIL BOSCHINO

Our oil is not available in traditional commerce, nor is it found in large distribution; we sell the fine extra virgin olive oil from Puglia in Salento directly to discerning consumers who pay attention to quality of life, choosing for themselves not only pleasure but also quality and genuineness of the product, health prevention, and well-being.

BOSCHINO ® – UNFILTERED OIL

Monocultivar Ogliarola category, obtained from greener olives, with a yellow-greenish color, pleasantly bitter taste that tickles the palate with an unmistakable intensity and a persistent aroma.
It is a high-quality extra virgin olive oil from ancient olive groves owned by us, of Ogliarola variety, located a few kilometers from the Salentine Ionian coast near Porto Cesareo in Salento (Tenuta CASE ARSE – The Heart of the Mediterranean Scrub). Boschino Oil is obtained through cold pressing in the company oil mill on the same day as the harvest, respecting the centuries-old traditions of Salento oil production. Its acidity is therefore very low, not exceeding 0.3%, making it an oil of the highest quality and great excellence. Product not subjected to any type of filtration.
It expresses itself best when used raw on legumes, vegetables in pinzimonio, bruschetta, and any otherwise bland food.

Buy the unfiltered extra virgin olive oil on shop VenditaOlioPuglia.com

Now it’s up to you! Where do you prefer to buy the supply of Extra Virigin Olive Oil for your family in a conoscious way?

BASIC OIL TASTING KIT

FREE ORDER

The KIT is a sample pack of 2 bottles of extra virgin olive oil: Fruity and Balanced. You only pay €16.50 for shipping from Italy
Tasting kit of Puglian extra virgin olive oil from Salento, free of charge, complimentary
Tasting kit of Puglian extra virgin olive oil from Salento, free of charge, complimentary
BASIC OIL TASTING KIT

FREE ORDER

The KIT is a sample pack of 2 bottles of extra virgin olive oil: Fruity and Balanced. You only pay €16.50 for shipping from Italy