There's something seductive about unfiltered olive oil. That cloudy green hue straight from the press. The bold, grassy hit of flavor. It feels raw, rustic, and untouched — the way olive oil was meant to be.

And yet, at Masseria, we filter our olive oil.

Why? Because when you care this much about preserving flavor, nutrients, and freshness — filtering is essential.

Clearing Up the Confusion

One of the biggest myths we hear is that unfiltered olive oil is significantly more nutritious than filtered oil. While it's true that fresh-pressed unfiltered oil can feel more intense and robust when it's just made, that experience is short-lived.

Here's the truth: unfiltered olive oil contains tiny bits of olive pulp and moisture — and that's where the problem starts. Over time, these particles begin to ferment inside the container. This fermentation leads to oxidation, which not only changes the flavor but also diminishes the health benefits that make extra virgin olive oil so special in the first place.

The science behind this is compelling. Those suspended particles contain enzymes and water that accelerate the breakdown of the oil's beneficial compounds. Studies have shown that these enzymatic reactions can reduce polyphenol content by up to 40% within just a few months in unfiltered oils, compared to properly filtered versions from the same harvest.

In fact, unfiltered olive oil is best enjoyed within 6 weeks of bottling. After that, the risk of oxidation rises fast.

Why We Choose to Filter Masseria

At Masseria, we've made the decision to filter our signature olive oil because we want you to enjoy it at its peak — not just for a few weeks, but for months.

Our meticulous filtration process removes the particles that cause premature spoilage, without stripping away the oil's complexity or character. In fact, by filtering and then protecting the oil in airtight, light-blocking tin-plated steel containers, we extend its shelf life up to two years unopened — without compromising on flavor or polyphenol content.

You'll still get those grassy, vibrant notes of green tomato and artichoke. You'll still feel the gentle peppery finish. What you won't get is sediment breaking down in the bottom of the tin — or olive oil that turns flat or bitter halfway through the tin.

The Cost of Quality

What many producers won't tell you is that filtering actually reduces their profits. The process typically results in a 10-15% reduction in yield as particles are removed from the oil. Many brands skip this step entirely to maximize volume and minimize costs.

At Masseria, we accept this sacrifice in quantity because we believe quality is non-negotiable. Our commitment isn't to producing the most olive oil possible—it's to producing the best olive oil possible.

What About Our Unfiltered Novello?

That said, we do make room for one magical exception: Novello — our once-a-year unfiltered olive oil released fresh from the very start of harvest in the Fall.

Novello is olive oil at its wildest. Unfiltered, wildly aromatic, and meant to be enjoyed immediately. It's not meant for storage — it's a seasonal celebration.

We bottle just enough Novello each year for our community to enjoy during the fall and winter months, and always encourage customers to finish it by the end of the year. It's meant for drizzling over just-out-of-the-oven bread, finishing crudos, or savoring by the spoonful — a fleeting expression of the very first olives pressed.

This balance—offering both a filtered mainstay for year-round excellence and an unfiltered seasonal release—represents our understanding that both approaches have their place. It's not about right versus wrong, but about appropriate use and peak enjoyment.

Our Guiding Philosophy

For us, this choice isn't about following trends or chasing purity myths. It's about honoring the harvest — and delivering olive oil that's as fresh, vibrant, and full of life on your plate as it was in the grove.

Unfiltered oils have their moment. But for longevity, consistency, and flavor that lasts, filtering is a gift, not a compromise.

In blind tastings, professional tasters consistently rate filtered oils higher after 3-6 months of storage. The reason is simple: clarity preserves intention. When skilled producers take the time to create a perfectly balanced flavor profile, filtering ensures that what you taste is what they intended, not what fermentation and oxidation have created.

So the next time you see a crystal-clear golden-green pour from a tin of Masseria, know that you're not missing out on anything. You're getting olive oil exactly as nature intended — preserved at its peak, so every drop counts.