On the same day of production of the olive oil, it is filtered in order to remove the microparticles that are contained and create sediment. The presence of water and the enzymes present in the cell juice that catalyze reactions that have an effect on both the chemical characteristics and the organoleptic characteristics of this health elixir. Thus, the removal of these substances through filtering increases the duration of preservation and preserves unchanged its quality characteristics and the valuable and beneficial polyphenols for the organism.

For the filtering, a filter press with cellulose filters is used, which keeps the solid particles as well as the drops of water, making the olive oil clear and shiny.