Filtration systems for the extra virgin olive oil supply chain

Producing a high-quality extra virgin olive oil and preserving its organoleptic characteristics for as long as possible is the challenge that oil mills face every day, especially in the autumn when the olive harvest begins. For many years, the extra virgin olive oil supply chain has been aware of the overriding need to filter the oil immediately after pressing the olives, to preserve the chemical-physical, organoleptic and olfactory properties that classify it as extra virgin olive oil.

In collaboration with numerous oil mills throughout Europe, Sfoggiatech has for many years developed a filtration technology that allows the aromas and flavours of extra virgin olive oil to be enhanced over time.