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Filtered or unfiltered olive oil?

We offer our oils both filtered and unfiltered (ie naturally cloudy).

Despite being a question of taste and personal preference, filtering has very specific advantages and disadvantages, which we have compiled on this page.





Above all, suspended matter and enzymes are removed with special paper filters.

Why is olive oil filtered, to begin with? Primarily to extend the shelf life and so that the olive oil looks "clear", an aesthetic measure.

Unfortunately, in practice, filters are often used to filter out bad notes and thus cover-up poor quality of the olives (or poor hygiene during storage, transport and extraction).


If you want to know more about the filtration of olive oil, we recommend the " Filter or Not " overview from the University of California.



The full aroma and all health-promoting polyphenols are retained when unfiltered


After cold extraction, our unfiltered olive oil is directly bottled. Fresh olive oil in its most natural form - that's why we call it our "olive juice".

Such olive oil cannot be found in any supermarket, no matter how well-stocked. We recommend a comparison test at home with commercially available olive oil - the differences speak for themselves!


It impresses with an incredible smell and taste of freshly cut grass, with pronounced bitter notes and a fine pungency in the finish. These three characteristics ("freshness", bitter notes and pungency) would be significantly reduced by the filtration (and with it of course the polyphenols ...).

This is why this naturally cloudy “version” is our taste favourite, especially for fresh salads and bowls, smoothies, and cold sauces/mayonnaises and much more.

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