Unfiltered olive oil
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Unfiltered
Application
Although most commercially available olive oil in the world market is filtered, unfiltered olive oil is gaining increasing popularity amongst olive oil small scale producers, some chefs, and people who prefer a more "natural" aesthetic. They believe that this oil has superior sensory characteristics compared to filtered olive oil, because it is a less processed product.
Nature of cloudiness
Unfiltered olive has aspects of both a
The main phenolics found in olive oil are
Natural cloudiness versus low-temperature cloudiness
Olive oil cloudiness resulting from sediments discussed in this article is different from the characteristic cloudiness of olive oil due to storage at low temperatures [REF]. This type of cloudiness is the result of congealing of triglycerides. When these oils are returned to room temperature, they become again transparent. Unfiltered olive oil has a cloudy appearance that can persist months after the oil has been returned to room temperature.
References
- ^ McManus, Lisa (November 29, 2012). "It's Time for Olio Nuovo ("New Oil"), the Beaujolais Nouveau of Olive Oil". America's Test Kitchen. Archived from the original on Oct 29, 2013. Retrieved 6 August 2013.
- ISBN 0393070212.
- ^ "Is unfiltered olive oil healthier?". Blog.aboutoliveoil.org. Retrieved 15 September 2018.
- .
Further reading
- Dimitrios Boskou (2006). Olive Oil: Chemistry and Technology. American Oil Chemists Society. AOCS Press. p. 268. ISBN 1-893997-88-X.