Unfiltered olive oil facts for kids

Unfiltered olive oil is a special kind of olive oil. It's also called cloudy olive oil or olio nuovo. Think of it as the first, fresh juice from crushed olives. It still has tiny bits of olive fruit and water mixed in, which makes it look cloudy.

After olives are crushed, the oil is separated. Then, it's either filtered (cleaned) or left in big tanks. In the tanks, the tiny bits and water slowly settle to the bottom. This process is called racking. Unfiltered olive oil doesn't last as long as regular olive oil once you open it. This is because the tiny olive pieces inside can make it spoil faster.

Why People Like Unfiltered Olive Oil

Most olive oil you see in stores is filtered. But unfiltered olive oil is becoming more popular. Some small olive oil makers, chefs, and people who like natural foods prefer it.

They believe this oil tastes and smells better than filtered oil. They feel it's more "natural" because it hasn't been processed as much.

What Makes It Cloudy?

Unfiltered olive oil is cloudy because it has tiny pieces of the olive fruit floating in it. It also has very small drops of water mixed in. These tiny bits and water are left in because the oil hasn't been filtered.

This oil also starts with more natural compounds called phenolics. These compounds are good for you and help give the oil its special qualities. However, the water in unfiltered oil can cause these good compounds to break down faster. It can also make the oil's fats break down.

Tiny living things like enzymes (natural helpers) from the olive fruit and yeasts (a type of microbe) can also be in the oil. These can make the oil go bad more quickly and increase its free acidity. High free acidity means the oil is not as good quality.

Scientists have different ideas about whether filtering makes olive oil last longer. It likely depends on how the oil is filtered.

Cloudy Oil: Two Types

The cloudiness in unfiltered olive oil is different from cloudiness you might see in regular olive oil stored in a cold place.

When regular olive oil gets cold, its fats can get thick and cloudy. But if you bring it back to room temperature, it becomes clear again. Unfiltered olive oil, however, stays cloudy for months, even at room temperature. This is because its cloudiness comes from the olive bits and water, not just from being cold.