Po' Petroso Olive Oil

" We always try to do our best "

An Italian proverb says: "Non si puo' avere la botte piena e la moBottepienaglie ubriaca !". It means " You can not have the bottle full and your wife drunk at the same time." In English, you would rather say, 'You can't have your cake and eat it, too'.

Now, discussing about olive oil, the never to forget starting point is :

"new and fresh Extra Virgin Olive Oil is always cloudy because it contains tiny particles of the fruit until their natural settling to the bottom"

as a result, when the consumer buys a bottled fresh olive oil it will be for sure:
  1.  either unfiltered (cloudy)
  2.  or filtered  (clear)
1) - In the unfiltered case, initially the olive oil is cloudy; but at the end of the natural suspension process -which lasts three, four months- it will be transparent like the "filtered" one. The presence of particles in the bottom of the bottle is not to be considered a defect; in a certain sense it is the proof of oil genuineness. Moreover, the presence of these micro particles gives the oil a slight improvement in relation to healthy nutritional content, typical of extra virgin olive oil. There is a great demand by extra virgin olive oil connoisseurs. More and more people are huge fans of unfiltered. "Unfiltered" is a winning sale point with the consumers looking for natural foods.

2) - Instead filtered  olive oil is always clear, sometimes it is clear and brilliant. It depends on the method of filtration.
Many artisan producers, as we are, remove the fruit particles with the help of Mother Nature namely gravity.  They let newly pressed and unfiltered olive oil  to decant  in hermetically sealed tanks. As these particles will tend to slowly sink to the bottom of the container, after a few months the olive oil is clear and ready to be bottled in dark green glass bottles in order to preserve its qualities. This method preserves oil from loosing biophenols and also protects the product from oxidation and loss by evaporation of volatile substances that contribute to its fragrance.
Another soft oil filtering technique involves the use of carded cotton.
Others, more hard, techniques involve the use of cardboard
presses, cloth presses, etc.. By the use of a special cardboard  press, the process makes olive oil brilliant (a bit as it is for bottled wines); this process gives a nice brilliance, but the oil will be particularly depleted.
Each technique has its advantages and its disadvantages. The final result is the elimination (even if a minimum of particles will always be present also in the filtered oils) of the particles of oil in suspension.
At the moment mechanical  filtering is a necessity for that large-scale mass producers .

The photo shows unfiltered, clear filtered and brilliant filtered oil.
You can see
by yourself how -and how much- it changes when fresh oil is subject to the filtration treatments described above.

Some consider unfiltered oil superior because of the added flavor from the fruit. Others say that it shortens the oil's shelf life.
The content of many labels would let you believe that either "filtered" or "unfiltered"
olive oil is the best one. The truth is that they are just different and, all things considered, it is only a matter of personal preferences.

A little note: the best performance you can get is tasting unfiltered olive oil if bottled within the first three months of being pressed: 
only in this case you can pretend " the bottle full and your wife drunk at the same time ! ".
Later the oil may not be anymore cloudy enough.