If the olive oil is not filtered, it sinks to the bottom. As soon as we finish pressing, we immediately pass it through our silk filters, transfer it to our tanks and ensure that it maintains its quality as it was on the first day. However, some of our curious customers prefer to consume it unfiltered when we first harvest it in September-October. Unfiltered olive oil does not cause any problems when used for the first time. On the contrary, like freshly squeezed orange juice, it makes you feel a sense of naturalness as if you squeezed an olive with two fingers and extracted the juice. But when it settles to the bottom over time, it is not preferred because of its odor and taste deteriorates and its quality deforms.