Olive oil is basically a fruit juice and one could equate the sediment in unfiltered olive oil with the pulp commonly found in fresh orange juice. The sediment is made up of small pieces of ground olives and result in freshly pressed olive oil having a cloudy, almost opalescent appearance. Many feel that the sediment contains healthful compounds and that the particulates contribute to the taste. With time, the sediment slowly settles on the bottom of the container, but may be evident when the last of the container is poured. Various methods are employed to filter olive oil. Some of these methods may remove other beneficial compounds from the oil. The sediment in unfiltered olive oil may ferment with time, so filtration may improve shelf life. However, high quality extra virgin olive oils like Argoladi should be consumed relatively quickly (within months).
Posted in: Olive Oil