Pure Filtration for the Extra Virgin Olive Oil Insutry

Why to filter EVOO?

Any EVOO evolves and does so negatively. The aging of the oil is values as a defect.

It is recommended the filtration to achieve its stabilization and an organoleptically superior EVOO, by avoiding the negative contribution of the evolutotion of the impurities ( anaerobic fermantation).

• Does not affect the characteristics organoleptics of the EVOO.
• It avoids negative effects of sediments which are generated by decantation.
• There is no record of withholding of protective colloids, tocopherols, vitamins, etc.

Recommendations for the Filtering precess

We advise not to expose the oil to the air during filtration. In this way will avios an oxygen enrichment

that will accelerate the processes of auto-oxidation and, therefore, bad taste.

The oil should not be treated energetically, without exceeding the recommended pressure.

The good pumps choice are those with a low rotation speed for not create emulsions.

Correct olive oil filtration IN ADDITION to allowing adequate commercial presentation…

Increase the quality of the product for the consumer by:

• The alimination of solids and moisture in the oil prevents during the frying the combustion of those occurs. Avoiding the formation of fumes and unpleasant odors.
• Moisture during fying create Dampness results in sizzing skillet; Eliminated the water, this defect disappears.

Improve conservation conditions.

• The sediments at the bottom of the packaging are rich in carbohydrates and protein substances that suffer anaerobic fermantation. Also, lipolytic enzymes which destroy fat molecules. The consequence of in a long-term conservation packaging, is the presence of odors to fermented, and the increase of acidity by released acids.

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