Olive oil can be classified based on parameters such as its commercial category, the type of olive or its origin. In recent years it is becoming the most popular trend gourmet the unfiltered olive oila term that still raises some doubts and that can generate some confusion when choosing. It is not better or worse per sebut it is necessary to know its particularities if we want to take advantage of its possible virtues.
Filtering is the process of passing a certain liquid through a filter, which must be made of a porous material that allows clarify that liquid from the materials that it carries in suspension. This is what we do, for example, in the preparation of a broth to remove the solid ingredients or in the common preparation of coffee or infusions without grounds.
This action, applied to the olive oil production process, is carried out after obtaining it and just before packaging. As we were able to observe during our visit to Casas de Hualdo, the olives recently harvested on the farm are processed in the oil mill; they are first washed and separated from branches and large impurities before being crushed to obtain a paste.
This paste is the one that begins to be processed by means of mechanical procedures through mixers that extract the juice from the olive, always controlling the temperature as much as possible so as not to overheat the paste. It is then decanted to separate impurities, centrifuged and stored in large tanks without oxygen, where it is decanted again.
In order to maintain its organoleptic and micronutrient properties to the maximum, the oil is usually packaged on request or just before being distributed, avoiding prolonged storage. that’s when filtering is carried out, obtaining a clean, bright and golden oil, the most common. But it can also be packed unfiltered.
Characteristics of unfiltered oil
According to the above, unfiltered extra virgin olive oil is exactly the same as the one that is filtered, with the exception that it still maintains some compounds suspended solids and a small part of water. They are not “impurities” or dirt, they are tiny remains of the olive paste.
If filtering provides a bright and homogeneous oil, unfiltered oil has a marked greenish color, a cloudy appearance and a somewhat denser consistency. Thus, it has a striking visual aspect that for some consumers can cause rejection, while for others it adds points for being linked to the misconception that it is a more “natural and pure” oilmore fresh.
Also known as branch oil by association of ideas with the expression “cinnamon stick”, which has also been appropriated by natural wines without clarification, as they are identified with high quality products and more delicate and scarce. Logically, only premium quality extra virgin olive oils are marketed in this way.
An oil in branch It is not better than its filtered equivalent, but it does present a different flavor, aroma and texture that the consumer’s palate may like more. They are usually oils with more body and somewhat more fragrantwith more subtle aromas and a more marked spicy and/or bitter character, although without excessive differences with the filtered extra virgin oil.
Advantages and disadvantages of unfiltered oil and when to use it
The decision to filter or not depends on the producer and the business goals they have. With the increase in demand for these oils, probably linked to this increased interest in what is “natural” and exclusive, supply also increases, and can affect the price. It doesn’t make much sense to pay more for crude oil if it is not clear why and for what it is bought.
Marketing aside, the main advantage of this oil is its organoleptic qualities, being a matter of personal taste. It is up to each one to choose one oil or another based on their particular preferences.
As for its possible nutritional benefits, Just Extra Virgin reviews the latest scientific studies that conclude that branch oil has a higher initial content of water-soluble phenolsbut the filtrate has more antioxidants and vitamins from the beginning.
Unfiltered oil is much more delicate and you should avoid storing it
The biggest drawback is that it is a much more delicate oil and that breaks down more quickly. The solid compounds, which settle to the bottom, accelerate oxidation and degradation. It is an oil that must be stored well protected from light, heat, humidity and sudden changes in temperature, and has a much shorter shelf lifeabout six months maximum, before it begins to lose properties.
What’s more, it is not recommended to use for cooking except, if at all, to confit, without ever exceeding 100ºC. It is an ideal oil to consume in raw and thus fully enjoy all its aroma and properties, as long as we like the most intense flavors. Perfect for toast, dressing salads and pickles or top creams, soups, hummus and other sauces. Pairing it with dark chocolate and flaky salt can be a fabulous treat.
Photos | iloveaceite – Pixabay – Jumpstory
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