In an unfiltered oil the minute particles of the olives (pulp and stone) remain in suspension giving the classic cloudy appearance of raw, freshly pressed oil. If the oil is not filtered these particles tend to slowly deposit at the bottom of the container. Therefore the presence of these particles should not be considered a flaw but rather evidence of the genuineness of the oil. To produce its raw oil Fiorentini has carried out a selection of the best olive oils in Italy in order to find the one that is most suitable for being consumed just as it is: unfiltered. In order to best appreciate the nutritional and sensorial characteristics of raw, freshly pressed and unfiltered olive oil, it should preferably be consumed within a short space of time.