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Is filtered oil better or oil "in RAMA"?

Filtered or unfiltered oil?

Some of our customers often ask us if we have "aceite en rama" (unfiltered olive oil) for sale.

What is the difference between an extra virgin olive oil "in RAMA" and a filtered one? Well, the difference is precisely the filtering process to which the oil is subjected after it has been obtained. The former (unfiltered oil) contains part of the vegetable moisture and very small solid particles from the olives. With filtering, this humidity and these solid remains in suspension are eliminated.

On occasions, we come across information in the media that can lead to confusion, as they are not sufficiently clear and extensive in their explanations. I myself have witnessed some news that only told one side of the story (beneficial) and not the other (detrimental to the preservation of EVOO). Today, we will try to explain their differences... and their pros and cons.

The picture shows the oil pipe passing from one clarifier to another after passing through the vertical centrifuge. Its opaque and emulsified colour, phosphorous green, indicates that it is an "oil in RAMA".

Aceite en rama

After the milling process (crushing of the olives), the resulting paste goes into the blender and minutes later into the "decanter" or horizontal centrifuge; this is the machine responsible for separating the oil (olive juice) from the other two components of the fruit: the aqueous part and the solid part.

Once the juice is obtained, it is subjected to another vertical centrifugation mixed with added drinking water. With this we manage to give the oil a little wash and separate it from the other parts. At this point we obtain the "OIL IN RAMA". This could also be the name given to the oil that has just come out of the "horizontal decanter", but it would contain more water and solid remains from the olives (this is not usual).

The photograph shows the turbidity of an "oil in RAMA", even some time after it was obtained.

Aceite en rama o sin filtrar

The expression "extracted by cold pressing"... "obtained from the first pressing"... "first cold pressing" ...and other similar expressions are often used. This is not correct, as nowadays oil is obtained by centrifugation and not by pressing. In the past, presses were used to press the capachos and the paste between them, thus obtaining the 'liquid gold' and its watery part (alpechín): hence the expression 'first pressing'. This maxim is still used today, but in reality it should be called 'first centrifugation'... and 'cold' if the paste has not exceeded 26ºC at the time of processing.

The next process for a good preservation of the oil would be filtering. Some time ago we presented an article on this subject in which we talked about filtered and refined oil. Link: https://www.mergaoliva.es/es/blog/informacion-productos/aceite-filtrado-o-aceite-refinado

In the photograph, the emerald green colour of the extra virgin olive oil at the beginning of October is striking, given the high presence of natural chlorophylls in the olives.

Aceite recolección temprana

Now come the reflections on the advantages and disadvantages of "in RAMA" oil.

Both in the centrifugation process (in the vertical centrifuge) and in the filtering process, the polyphenol content is reduced. We separate the oil from the solid and watery particles (which cause putrefaction), but obviously, there is also a reduction in the phenolic content of the EVOO. In this case, therefore, an untreated oil is healthier than a filtered one: because of its antioxidant content. If, in addition, the untreated oil came directly from the horizontal centrifuge (or decanter), it would be even healthier. I would like to clarify that, generally, the "branch" oils sold usually go through the vertical centrifuge process, which means that some antioxidants have already been lost during the "washing" process.

If, on the one hand, untreated oil has this advantage, it has another disadvantage, which is its accelerated deterioration. The water or humidity and the solid particles contained in the oil will cause it to age at a rapid pace, and in a very short time we will have an oil whose healthy properties have evaporated. Another disadvantage is organoleptic perception: our senses do not perceive an unfiltered oil in the same way as one that is clean (or filtered), which leaves full evidence of its colour, smell and taste.

Summarising all of the above, we could say: OIL IN RAMA yes... but to be consumed in a very short space of time.

Aceite verde recolección temprana

Advantages of consuming filtered oil:

- The filtered oil (after natural decanting for a few hours) remains unpolluted, extending its life under optimum conditions.

- Although the loss of polyphenols during the filtering process is evident, the remaining antioxidant content will remain for a longer period of time.

- Rancidity will be much later.

- Its natural colour will be much clearer, especially when it is an early oil.

- Its aromas will be clearer, without any agent that could detract from its smell and taste (as would be the humidity in an untreated oil).

- With a filtered oil we avoid the famous lees that would be present in an unfiltered oil: they would be the same ones that would negatively affect its conservation.

At Mergaoliva, the filtering is done with cellulose panels, trying to make them as "aggressive" as possible with the EVOO (low density cellulose), avoiding to a large extent the loss of polyphenols that we have been talking so much about in this article. Therefore, our recommendation is to use FILTERED OIL instead of OIL IN RAMA (unfiltered).

We hope you enjoyed this article, and that it will be of help to those who often wonder about buying oil "en RAMA".

Juan José Mercado Gavilán.

Lahiguera a 3 de febrero de 2025.

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