Dec. 12: Should you filter your oil?

Work in progress - Olives & Oils

The cloudy appearance of new oil is attractive because of its natural, healthy and traditional character...The oil that we're getting out of the mills at the moment is like fruit juice with its pulp: there are lots of tiny particles in suspension...Yet it's essential to try and get rid of them rapidly.If, for a few weeks (though sometimes less than that), this cloudy appearance is not necessarily prejudicial, it will become so sooner or later.Indeed, these particles will gradually ferment and create aromas described in tastings as redolent of "lees" or the "cowshed, or as "dirty"...If it cannot be cleared satisfactorily due to the absence of the correct technical equipment, two or three rackings will make it possible to separate the solid particles from the oil itself, and it is already an important precaution to take...

Dec. 12: Should you filter your oil?
Dec. 12: Should you filter your oil?

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