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D.O.P. Baena · Cold extraction <27°C

100% Organic

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D.O.P. Baena · Cold extraction <27°C

100% Organic · EEC · USDA · JAS Certified

Delivery in 24-48H to Mainland Spain · Islands 3-5 days

Cortijo de

Suerte Alta

Unfiltered · Early Harvest · D.O.P. Baena

Unfiltered EVOO

Q: What is an unfiltered extra virgin olive oil?

An unfiltered extra virgin olive oil is one that is bottled directly after milling, without passing through any filter, keeping the fruit’s natural micro-particles in suspension. It is also known as oil “en rama” (straight from the press). At Suerte Alta we make it with our Manzanilla de Sevilla — and Picual in some years — as the first oil of each harvest.

Q: Is unfiltered olive oil better?

Neither better nor worse: they are simply different experiences. Unfiltered olive oil can offer more aroma, more body, and a greater sense of freshness—it’s the oil “straight from the mill”—but in exchange for a much shorter shelf life, so it’s best to consume it quickly. Filtered oil, on the other hand, stays clear and lasts longer. At Suerte Alta, we produce the unfiltered variety as a special edition for those who want to experience the oil in its purest, freshly made state.

Q: Why is unfiltered olive oil cloudy?

The cloudy appearance is due to the natural micro-particles of olive and tiny droplets of vegetation water that remain in suspension when the oil is not passed through the filter. It is not a defect, but a sign of freshness and minimal intervention. In Suerte Alta’s unfiltered EVOO, that cloudiness is proof that the oil was bottled straight from the mill.

Q: How should unfiltered olive oil be stored?

Unfiltered olive oil should be stored in a cool, dark place in a tightly sealed container, and it’s best to consume it within six months, because its microparticles cause it to oxidize and go rancid more quickly. A natural sediment may form at the bottom, which is completely normal. That’s why at Suerte Alta we offer it as a limited edition, so you can enjoy it at its peak.

Q: How is unfiltered olive oil used in the kitchen?

Unfiltered olive oil is best enjoyed raw, so as not to lose its intense aroma: on toast, grilled vegetables, fish, or a ripe tomato. At Suerte Alta, we recommend using it as a finishing oil, added at the end of the meal, when its freshness and the aromas of the countryside are best appreciated.

Q: Why is the unfiltered EVOO a limited edition?

Because it is the first oil of each harvest: we produce it for only a few days at the beginning of the season, while the olives are still ripening. At Suerte Alta, we dedicate approximately two days of harvesting to this unfiltered EVOO, so its availability is very limited and seasonal.

Unfiltered · Early Harvest · D.O.P. Baena

Unfiltered EVOO

The first EVOO of the year. Unfiltered, with natural cloudiness. A limited edition that captures all the aromas of the countryside.

Harvest in September

Annual limited edition

100% organic

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Unfiltered · Early Harvest · D.O.P. Baena

Unfiltered EVOO

Freshly milled Extra Virgin Olive Oil, unfiltered and bottled straight after pressing. Deep, opaque green colour. Intense sensory character and vivid fruity notes. A limited edition released with each new harvest.

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+250 awards

International

> 750

mg/kg polyphenols

Unfiltered

Organic

Edition

Limited

The Origin

A different way to enjoy EVOO · Unfiltered

★★★★★

The Unfiltered EVOO from Cortijo de Suerte Alta is an organic extra virgin olive oil bottled directly after extraction, without going through the traditional filtering process. It retains in suspension the microscopic particles of pulp and vegetation water that give it its characteristic cloudy appearance and a highly intense sensory experience.

The harvest takes place in September, capturing all the goodness of the land. The olives are cold-extracted below 27°C. The oil is bottled immediately, unfiltered, preserving all the nuances of the fruit and more than 700 mg/kg of polyphenols.

Intense aroma of fresh grass, artichoke, green almond and a distinctive herbaceous note. On the palate: intense fruitiness, bold bitterness and pronounced pungency — unmistakable signs of a young oil made without any intervention. A limited edition that sells out within weeks; best enjoyed within four months of bottling.

Technical data

Specifications of the product

Technical characteristics of the AOVE Sin Filtrar (Unfiltered EVOO). Limited annual edition, numbered batch by batch.

Organoleptic profile

Appearance: characteristic cloudy look of the unfiltered oil — intense green with particles in sediment/suspension. Aroma: vivid and vegetal fruitiness, freshly cut grass, artichoke, green almond. Palate: power and character from the first sip, noble bitterness and pronounced pungency. Long finish with notes of fresh tomato plant.

Its natural cloudiness is a sign of maximum freshness: the micro-particles of pulp and vegetation water intensely amplify the fruit’s aroma.

Fruity

9.5

Bitterness

8.0

Pungency

8.0

Fresh grass

9.2

Artichoke

8.5

Green almond

8.0

Tomato leaf

8.5

The process

From grove to bottle

It comes from two plots, depending on the harvest year. We generally make this oil with our Manzanilla de Sevilla, although in some harvests — such as 2025/2026 — we have used Picual plots.

1. We begin in September. We devote two days to our unfiltered EVOO when the olives are still ripening. Varieties: Manzanilla or Picual.

2. Immediate harvest and milling. Manual harvesting, refrigerated transport, and milling in under two hours. This immediacy is crucial to capture all the fresh fruit’s aromas before any oxidation.

3. Bioclimatic mill. From branch to mill without delay, with a short malaxation and cold extraction below 27°C.

4. Unfiltered, bottled directly. After natural settling, the oil is bottled without passing through filters, keeping all its micro-particles in suspension. This preserves maximum aromatic intensity in exchange for the characteristic cloudy appearance that is a sign of freshness.

In the kitchen

How to enjoy it

The AOVE Sin Filtrar (Unfiltered EVOO) calls for quick use and is always best enjoyed raw. Its lively intensity and character are not suited to frying: cook with it cold to preserve the integrity of its sensory profile. We recommend consuming it within 6 months of bottling.

Toasted bread, raw

The best way to discover its complexity: rustic toasted bread, flaky salt and a generous drizzle. Taste it and smell it before you try it.

Garden tomato

Ripe tomato, flaky salt, a basil leaf and the unfiltered oil raw. The most Mediterranean pairing.

iii

Carpaccio and tartare

The juiciest pairing: herbaceous power meets the smoothness of raw fish or beef.

Fresh cheese and burrata

A generous spoonful over creamy burrata or fresh cheese. The noble bitterness brings out the milky sweetness.

Raw or steamed vegetables

Tudela lettuce hearts, white asparagus or steamed artichokes. Such a lively EVOO calls for pure dishes.

Pure tasting

A blue tasting glass, 15 ml warmed in the hand, to smell and taste. Like wine, this oil deserves its own moment.

Recognition

Una producción exclusiva

Por su carácter exclusivo y su producción limitada, este AOVE no se presenta a concursos ni certámenes.

Unfiltered

Organic unfiltered EVOO

The first oil of each year. An unfiltered extra virgin olive oil that we bottle straight from the mill, with its natural cloudiness intact and all the fruit’s micro-particles in suspension.

We make it with our Manzanilla de Sevilla — or, depending on the year, with Picual plots — picked very early and milled in under two hours to capture all the freshness of the land.

Straight from the press, without passing through filters: this preserves maximum aromatic intensity and polyphenol content, in exchange for the cloudy appearance that is the hallmark of an unfiltered oil. A very limited edition that only exists at the start of each harvest.

Unfiltered EVOO – Manzanilla or Picual – Own Estate Olive Grove

"Tasting our unfiltered oil is like returning to the mill: the same aromas of freshly milled fruit."

UNFILTERED AND ITS CHARACTER

Extra virgin olive oil, unfiltered, in its purest state

Seville Manzanilla – the variety

Unique and aromatic

A variety rarely found in EVOO, which brings freshness, green notes, and a unique aromatic profile. In some vintages, we let the Picual take center stage.

Ultra-early harvest—the first oil of the year

Harvesting Fresh Fruit

We harvest as soon as the season begins and mill within under two hours. It’s the first oil of each year, full of the aromas of freshly picked fruit.

Unfiltered – straight from the press

Straight from the olive mill

It is bottled directly, without being filtered, preserving its natural microparticles in suspension: more aroma, more polyphenols, and that cloudiness that is a sign of freshness.

Sensory tasting

Organoleptic profile

Intense, clean aroma, green and fruity with notes of freshly cut grass, almond, and tomato plant. On the palate it is elegant, with well-balanced bitterness and pungency that reinforce the sensation of a lively, young oil.

Fruity

9.2

Bitterness

6.5

Pungency

6.0

Grass

8.8

Almond

7.5

Tomato

7.0

Recognition

An out-of-competition edition

Exclusive production

									A limited production runEach harvest is unique.								

Due to its limited production and exclusive character, this EVOO stays outside the circuit of competitions and awards. We only produce the quantity that each harvest and our estate allow us to obtain, preserving what makes it unique.

Its exclusivity is not measured in awards, but in every bottle.

The collection in pictures

Unfiltered EVOO Gallery

Images that trace the origin, the harvest and the essence of a production as unique as it is limited.

Frequently asked questions

What you need to know about the Unfiltered EVOO

We answer the most common questions about the Unfiltered EVOO, its name, its formats and its use in the kitchen.

What is an unfiltered extra virgin olive oil?

An unfiltered extra virgin olive oil is one that is bottled directly after milling, without passing through any filter, keeping the fruit’s natural micro-particles in suspension. It is also known as oil “en rama” (straight from the press). At Suerte Alta we make it with our Manzanilla de Sevilla — and Picual in some years — as the first oil of each harvest.

Is unfiltered olive oil better?

Neither better nor worse: they are simply different experiences. Unfiltered olive oil can offer more aroma, more body, and a greater sense of freshness—it’s the oil “straight from the mill”—but in exchange for a much shorter shelf life, so it’s best to consume it quickly. Filtered oil, on the other hand, stays clear and lasts longer. At Suerte Alta, we produce the unfiltered variety as a special edition for those who want to experience the oil in its purest, freshly made state.

Why is unfiltered olive oil cloudy?

The cloudy appearance is due to the natural micro-particles of olive and tiny droplets of vegetation water that remain in suspension when the oil is not passed through the filter. It is not a defect, but a sign of freshness and minimal intervention. In Suerte Alta’s unfiltered EVOO, that cloudiness is proof that the oil was bottled straight from the mill.

How should unfiltered olive oil be stored?

Unfiltered olive oil should be stored in a cool, dark place in a tightly sealed container, and it’s best to consume it within six months, because its microparticles cause it to oxidize and go rancid more quickly. A natural sediment may form at the bottom, which is completely normal. That’s why at Suerte Alta we offer it as a limited edition, so you can enjoy it at its peak.

How is unfiltered olive oil used in the kitchen?

Unfiltered olive oil is best enjoyed raw, so as not to lose its intense aroma: on toast, grilled vegetables, fish, or a ripe tomato. At Suerte Alta, we recommend using it as a finishing oil, added at the end of the meal, when its freshness and the aromas of the countryside are best appreciated.

Why is the unfiltered EVOO a limited edition?

Because it is the first oil of each harvest: we produce it for only a few days at the beginning of the season, while the olives are still ripening. At Suerte Alta, we dedicate approximately two days of harvesting to this unfiltered EVOO, so its availability is very limited and seasonal.

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Unfiltered EVOO

Unfiltered EVOO

Unfiltered EVOO

A different way to enjoy EVOO · Unfiltered

Specifications of the product

Organoleptic profile

From grove to bottle

How to enjoy it

Una producción exclusiva

Organic unfiltered EVOO

Extra virgin olive oil, unfiltered, in its purest state

Seville Manzanilla – the variety

Ultra-early harvest—the first oil of the year

Organoleptic profile

An out-of-competition edition

A limited production run

Each harvest is unique.

Unfiltered EVOO Gallery

What you need to know about the Unfiltered EVOO