Does it matter whether or not the olive oils are filtered or not enen if they are still cold pressed? I just started using some by a Lebanese company called Saifan (http://www.saifanest.com/extra_virgin.htm). I started noticing there is a bit of sediment (not having been filtered) that collects at the bottom. Based on what I have read sediment contains small particles of olive flesh.
I don't know what exactly olive flesh is, but can is cause skin or digestive problems? Does anyone have any experience using unfiltered olive oil?
Thanks!
Unfiltered Olive Oils
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Im sorry, the most used spelling is actually oleuropein.Seth wrote:Ok but what is oleuropin and why should it be avoided?RRM wrote:Personally, I prefer filtered oil, as the olive residues may contain oleuropin.
Its a phenolic compound (glycoside), its toxic and it tastes very bitter, so that the more bitter the oil, the more oleuropein it will contain.
The mildest oils are most healthy.