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Filtered, first-class extra virgin olive oil: that's how it tastes

A high-quality, filtered, native olive oil, which you always receive fresh from us from the last olive harvest, always tastes delicious. Because no matter which oil you choose from our lovingly compiled range, wonderful aromas await you. Of course, it's impossible to generalize about exactly what a filtered, clear olive oil tastes like. After all, it all depends on the type of olive, the climate under which the fruit ripened and the location of the olive grove.

So that you don't have to make your decision based on a melodious name or a beautifully decorated bottle, you will find a detailed description for each of our first-class olive oils. From the mild olive oil that even children like to the spicy oil with its typical bitterness of green olives, there is a wonderful oil for every palate. The olive oil beginner will discover his favorite oil with us, as will the passionate olive oil lover.

How healthy is filtered olive oil?

Under the motto "back to nature" you are often told that only unfiltered oil has all the valuable ingredients that make olive juice so valuable for our health. However, this statement is not entirely true. Filtering removes the residual moisture from the freshly pressed olive juice and tiny floating particles, which are made up of pulp, pits and skin, are also removed. As a result, the oil is not as susceptible and lasts longer.

Because all extra virgin olive oils that you receive from us are filtered exclusively in a natural way, without chemical aids, both the healthy ingredients of the olive and its wonderful aromas are preserved. Only the tiny percentage of polyphenols contained in the airborne particles is lost. However, if you consider how small these particles are, it quickly becomes clear how negligible the proportion of valuable ingredients and flavors they contain must be.

Natural filtering can be done in two ways:

1. After pressing, the unfiltered, cloudy olive juice is filled into large steel containers. There it has to rest for about 15 days at a constant temperature until all the suspended particles have settled on the ground. The clear, filtered extra virgin olive oil can now be skimmed off the top and bottled. Small disadvantage of this method: it takes time.
2. If things need to go faster because consumers are already longingly waiting for the first-class olive oil from the new harvest, the cloudy olive juice is pumped through various filters until the olive oil flowing down is clear and free of suspended particles. Suitable filters are: cotton, paper, cellulose filters or diatomaceous earth. A small disadvantage of this method: It requires more machines, which means higher costs.

Filtered olive oil vs. unfiltered olive oil

Pros and cons of unfiltered olive oil:

+ It's in, because the motto is: back to nature.

+ In addition to the flavors and healthy components of olive juice, it also contains the flavors and polyphenols contained in the remaining suspended particles.

- The oil is very fragile and has a very limited shelf life even if stored properly.

- In order not to destroy valuable ingredients during food preparation, it should not be exposed to high temperatures.

Benefits of Filtered Olive Oil:

+ It looks clean and nice.

+ If stored properly, it has a much longer shelf life than unfiltered oil.

+ The filtered extra virgin olive oil can be used in many different ways. Some oils are even suitable for searing and deep-frying.

+ Filtered extra virgin olive oil is recommended for a healthy Mediterranean diet because of its valuable ingredients and almost universal usability.

- Filtering results in a minimal loss of flavor and polyphenols, but this can be neglected.

What you can use filtered olive oil for

In general, a first-class, filtered extra virgin olive oil can be used for any type of food preparation:

• It is suitable for marinating meat and fish.
• It can be used for pickling and preservation.
• It complements the salad dressing.
• It is used to make cold sauces such as B. Mayonnaise.
• It keeps the meat juicy when grilling.
• It makes the bread or cake dough smooth.
• It is suitable for frying.
• And it can also be used for frying.

Because the taste of the filtered, high-quality olive oils varies depending on the variety, climate, location and processing of the fruit, you will find a few consumer tips for each of the oils in our range. It goes without saying that these are only suggestions intended to provide you with inspiration. Let your imagination run free when using it. And if you have come up with a great recipe using one of our filtered extra virgin olive oils, we look forward to your creative feedback.