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<pre>Filtering

All my oil is unfiltered. "Veiled" as the jargon goes. The minute
particles of the actual olive enhances the flavour of the oil and helps give
that sought after pepper taste on the back palate. I produced around 2.5
tonnes of oil this year and it has almost sold out a mere 3 months after the
juice was extracted.

If one does filter there are many mediums to use but the more common is
cotton wool. I have known some who have experimented with various sawdusts
(apple/red gum/cyprus pine) but, of course, this alters the taste
significantly. It may be a possible niche market.

Regards
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