On whether or not to filter the oil, we asked for an opinion from Alfred Marasciulo (in the picture), panel leader of the Aldo Moro University of Bari and of the Italian Organic Consortium, both recognized by Mipaaf.
“Like every year, at the beginning of the campaign, discussions begin on the usefulness of filtration. This argument has supporters on both sides. But very often they are not positions supported by any technical motivation. There are operators and consumers who are convinced that crude oil is more genuine, richer, more fragrant and tastier, while there are operators and consumers who think the opposite, ie that filtration improves the quality of the product.
In reality, neither of them are right. The filtration on one side it does not detract from the product and on the other side can't improve it. Filtration it serves to maintain the quality of the oil just produced, preventing it from deteriorating due to fermentation caused by the presence of bacteria. So if on the one hand it is not true that filtration depletes the oil in anything, on the other hand it is not equally true that with filtration the oil is improved, but it only prevents it from getting worse, lengthening its shelf-life .
Especially in campaigns like this, where in many areas the fly has done significant damage, the risk of bacterial proliferation of unfiltered oil is a real risk. So I suggest filtering as quickly as possible after milling in order to prevent bacteria from damaging the product both from a chemical and an organoleptic point of view and, consequently, the life of the extra virgin olive oil”.
