All fresh olive oil is cloudy. That is because minuscule particles of fruit escape with the oil during the pressing. Most producers will quickly remove those using artificial filters, but with the disadvantage that some of the original scent and flavour will disappear along with the bits of pulp. Many connoisseurs actually prefer cloudy olive oil. That is why Can Solivera has chosen not to use filters and to let nature do the work. If the oil is allowed to rest at room temperature for a longer period (2 to 3 months), the particles will gradually sink to the bottom and the oil will become clear. Olive oil that is pressed using a traditional stone mill and straw mats has more fruit particles than when it is centrifuged. In the first case, it can take half a year or even longer before it is clear. The residue on the bottom of the bottle is normal and by no means unhealthy. Official juries for tasting and evaluating olive oil in Spain use dark tinted tasting glasses. The colour and the clarity of the oil play no role whatsoever in a jury's evaluation of its quality.
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