Hey friends, let’s settle this one—filtered vs. unfiltered EVOO.
You’ve probably seen both on shelves, and the unfiltered stuff can look cloudy and mysterious. But how does it actually taste different?
What Is Unfiltered Olive Oil?
Unfiltered EVOO still contains tiny bits of olive pulp, moisture, and micro-solids.
That cloudiness isn’t a defect—it’s just less processed.
Filtered EVOO, on the other hand, is clarified for a cleaner appearance and more stable shelf life.
How Taste Is Affected
- Unfiltered: Often bolder, fruitier, and more “alive” right after production
- Filtered: More stable and consistent over time, but can taste a bit more “polished”
Over time, though, unfiltered oils can spoil faster if not stored properly.
Which One’s Better?
Neither is inherently better—it depends on your taste and how quickly you’ll use it.
- Want robust flavor now? Go unfiltered (but store it cold and use fast).
- Want a longer-lasting, balanced profile? Go filtered.
Your Turn
Filtered or unfiltered—where do you stand?
Let’s compare experiences
Luca
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filtered-vs-unfiltered, evoo-taste, olive-oil-quality, unfiltered-olive-oil, tasting-and-quality, real-evoo, olive-oil-clarity