This idea seems to spring from opinions and comparisons about wine. The suspended particles in unfiltered olive oils may, at first, give flavor that is missing in filtered oils, but these very particles serve to threaten the life of the oil with advanced spoilage. The sediment in the olive oil contains microbes that decompose the bits of olive flesh and produce off-flavors called ‘fusty,’ ‘musty’ and ‘winey’ by olive oil experts. Filtering removes the risk of this type of spoilage, and is a standard practice for most producers attentive to quality. At Little Angel, our oil is carefully filtered just before the bottling process to ensure the quality of our oil when it gets to you.