Filtration removes suspended solids and moisture in olive oil before storage and can produce positive, negative or neutral effects on the parameters of stability, phenolics, volatiles, sensory, appearance, pigments and shelf life. The impact of filtration on the oil depends on the initial chemical and sensory profile, varietal of the oil, filtration system and storage conditions. Regardless of method, filtration will require additional expenses for equipment, labor, and processing time. After reviewing the current literature on filtration research, we found that there is no simple answer to the question of whether to filter or not. While the research lacks consensus regarding many of the effects of filtration as summarized in Figure 1, there are some general areas of agreement as summarized in Figure 2.
"This report focuses on studies examining the effect of olive oil on blood lipids (cholesterol and triglycerides) and lipoproteins (LDL, VLDL, and HDL). It is the first in a series of reports that summarize published studies examining the effect of extra virgin olive oil (EVOO) on clinical risk factors for chronic diseases. These reports provide clinicians with science-based information and practical advice on how to teach patients to incorporate EVOO into the diet."
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