Unfiltered olive oil
Unfiltered Extra virgin olive oil
The Farchioni family for generations preserves the quality and organoleptic and health characteristics of extra virgin olive oils. Trying not to take anything away from what nature has given us. So not filtering them.
The unfiltered extra virgin olive oil is an extra virgin oil in which there are tiny drops of water contained in the fruit of the olive. It is precisely these droplets that give the oil the classic "turbid" or "veiled" appearance.
In the "Il Casolare" line of extra virgin olive oils, we have chosen not to subject the freshly pressed oil to the filtration process. This allows us to have a product rich in polyphenols that, besides being a natural defense of the oil against aging, are responsible for the characteristic flavors and maintenance of the fragrances.
The presence of these tiny drops of water should not be considered a defect, on the contrary, it is a proof of authenticity of the oil. This is precisely why we call Il Casolare "Grezzo Naturale".
The success of this product is not only a fashion related to increasingly integral consumer choices, but it is also the recognition and appreciation of consumers for an unfiltered oil extracted in cold and with high quality chemical/ physical and organoleptic characteristics.
Due to the interaction of bioactive phenolic compounds with the materials used in filtration processes, unfiltered oils, when compared with filtered oils from the same batch, contain on average a higher concentration in bioactive phenolic compounds.
The amount of phenolic compounds removed by filtration is variable, and generally exceeds 30% of their initial content. The phenolic substances most affected by the filtration process are secoiridoids. These compounds are the most active from a health and sensory point of view as well as contributing to the stability of the oil.
In an unfiltered oil these compounds lead more quickly to the reduction of "spicy" and "bitter" notes making the oil more balanced, pleasant and complex. However, not all varieties of olives have a quantity of phenols suitable for their preservation in case of non-filtration. Therefore only a few extra virgin olive oils obtained from carefully selected cultivars can compete to make an extra virgin olive oil unfiltered.
The Farchioni family has been pursuing this research for generations, positioning itself as an undisputed world leader in the production and marketing of extra virgin olive oils.
In the "Il Casolare" line of extra virgin olive oils, we have chosen not to subject the freshly pressed oil to the filtration process. This allows us to have a product rich in polyphenols that, besides being a natural defense of the oil against aging, are responsible for the characteristic flavors and maintenance of the fragrances.
The presence of these tiny drops of water should not be considered a defect, on the contrary, it is a proof of authenticity of the oil. This is precisely why we call Il Casolare "Grezzo Naturale".
The success of this product is not only a fashion related to increasingly integral consumer choices, but it is also the recognition and appreciation of consumers for an unfiltered oil extracted in cold and with high quality chemical/ physical and organoleptic characteristics.
Due to the interaction of bioactive phenolic compounds with the materials used in filtration processes, unfiltered oils, when compared with filtered oils from the same batch, contain on average a higher concentration in bioactive phenolic compounds.
The amount of phenolic compounds removed by filtration is variable, and generally exceeds 30% of their initial content. The phenolic substances most affected by the filtration process are secoiridoids. These compounds are the most active from a health and sensory point of view as well as contributing to the stability of the oil.
In an unfiltered oil these compounds lead more quickly to the reduction of "spicy" and "bitter" notes making the oil more balanced, pleasant and complex. However, not all varieties of olives have a quantity of phenols suitable for their preservation in case of non-filtration. Therefore only a few extra virgin olive oils obtained from carefully selected cultivars can compete to make an extra virgin olive oil unfiltered.
The Farchioni family has been pursuing this research for generations, positioning itself as an undisputed world leader in the production and marketing of extra virgin olive oils.
