The filtration of the oil

The filtration of the oil

Today, with Grifo Marchetti we discover the phase of oil filtration and its importance.

Italy, in addition to being one of the largest producers of oil is also the largest consumer. Oil is present on the tables of Italians and in restaurants, it is always present. Essential for cooking is an energetic food rich in health benefits.

If you pay attention to the supermarket bottles, you may come across the unfiltered wording, while on others there is no inscription. Unfiltered oil can be defined as raw with a strong taste and a turbid appearance.

Why is oil filtration important?

The filtration of olive oil is a process of production of olive oil to make it cleaner and more durable over time and for its quality, as well as preserving its integrity with a clear and crystalline appearance.

The most known technique for oil filtration is that with professional filters where the oil enters with impurities and comes out clean, in fact, it passes through layers retaining any other substance. According to the choice of the layer we will have a brilliant or coarse oil according to the choices of the manufacturer. The filtration process involves the removal of certain substances present in the liquid obtained by crushing the olives. These substances can be remnants of peel, stone, water droplets that give the oil a very strong taste and smell. The professional oil filters by Grifo Marchetti are practical and modern designed with high quality materials and designed respecting the environment.

If instead we had at home an unfiltered oil and wanted to try to filter it, we can take a colander and with some cotton for food. Placing inside the colander we spin the unfiltered oil through this layer of cotton.

The company Grifo Marchetti of Piadena Drizzona offers a vast catalog of professional filters with 6, 10, 20 plates to get your high quality oil. Check our website and find our products to learn more.