Tag: Filtered olive oil

According to research, unfiltered extra virgin olive oil often starts with a slightly higher concentration of polyphenols than filtered olive oil from the same batch. This article explores the nuanced reasons behind this difference and the trade-offs involved, answering the key question: does unfiltered olive oil have more polyphenols?

Recent studies have shown that unfiltered extra virgin olive oil retains slightly higher concentrations of certain beneficial compounds, but this does not automatically make it healthier for every situation. The question of which is healthier, filtered or unfiltered olive oil, depends largely on how you plan to use it and how quickly you will consume it.

Recent studies suggest that unfiltered olive oil retains a slightly higher concentration of polyphenols and antioxidants than its filtered counterpart. This minimal processing gives unfiltered olive oil a richer flavor and denser texture, leading many to question which olive oil is better for you, filtered or unfiltered, for both health and culinary purposes.

According to the International Olive Council (IOC), both filtered and unfiltered extra virgin olive oil are equally natural and beneficial to health when fresh. However, a key difference in processing creates significant variations in flavor, shelf life, and ideal use cases, influencing whether it's better to have filtered or unfiltered olive oil for your needs.