Some oil mills, not many, by the way, still produce unfiltered olive oil. It is actually how it used to be extracted in the past, and only in recent times did filtering begin.
Unfiltered oil differs from filtered oil because it still contains particles of olive residue in suspension, hence its cloudy appearance. And from an organoleptic perspective (taste and aromas), unfiltered olive oil often has more intense notes than filtered oil.
Filtering began when it was understood that these suspended residues oxidize within a few weeks and end up damaging the olive oil, thus shortening its shelf life (around 24 months).
Also, from a chemical point of view, unfiltered oil contains more polyphenols, which are found in the small amount of vegetal water that wasn’t removed during filtering. These polyphenols are added to those found mixed within the fatty acids, providing an additional health benefit.
Whether it is Extra Virgin or not is independent of whether it has been filtered. Remember that an olive oil is considered EVOO (Extra Virgin Olive Oil) when its acidity level does not exceed 0.8 degrees (acidity measures the degree of oleic acid decomposition; the lower it is, the better the oil).
Besides its greater intensity, if an olive oil appears cloudy, it means it is fresh, meaning it has been extracted only a few weeks or months ago, because otherwise, it would have settled and we would see the sediments at the bottom.
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