Real Talk on Filtering

Filtering — a riveting concept, we think. Maybe you've heard of filtered versus unfiltered olive oil before. There's been a lot of confusion out there about which is better: this UC Davis study was rather inconclusive, meanwhile expert millers often refute this indecision, saying filtered is for sure the best way to go. 

Tell me more, you say? You got it. Filtering essentially removes much of an oil's sediment as well as a lot of its moisture content (hence why unfiltered oils are typically cloudy, while filtered oils are very clear). While that extra sediment could initially add extra pizazz to an oil (as is especially the case with olio nuovo), these components can also cause an oil to more rapidly oxidize — that is, go bad. Bummer, right? For that reason, filtered oil will maintain its quality and personality for longer. You may also find that filtered oils can be more crisp, balanced and perfumed, whereas an unfiltered oil might be greasier in texture, particularly as the year wears on. All this said, both filtered and unfiltered olive oil can be certified as extra virgin.

It's because of the above reasons that we at PRMRY opt for filtered. And also because we've done our own very unscientific comparisons, and have found that we too prefer the flavor profiles and textures of filtered oils over the unfiltered. So there you have it — we're big filter-fans over here.