Why are there sediments at the bottom of the bottles? Is the Olive Oil spoiled?

Las Valdesas olive oils are unfiltered, so they contain small suspended solid remains from the fruit of the olive.

After a period of time,moths, these solids will settle down in a natural way to be deposited in the bottom of the packaging.

These sediments are completely normal in unfiltered Extra Virgin Olive Oils and they are not indicative, in any case, that the olive oils are damaged. If you do not want to have these remains in your product, simply filter them with a strainer.

Another sort of sediments.

In exceptional situations in which bottled olive oil is very fresh (just milled), i.e. just freshly produced, they may appear such as gum remains with rubbery appearance in the bottom of the packagings. These are unions of waxes, gums and phospholipids present naturally in olive oil. Like the described solids in suspension, they are not indicative of a bad quality or irregular conservation of the olive oils, and they can be filtered and removed easily also with a strainer.

And another kind of 'sediments' due to the temperature.

A completely different phenomenon to the described above, and extended to all the extra virgin olive oils, filtered and unfiltered, is what happens with the olive oils in cold weather conditions. At low temperatures, between 23 and 5.5 ºC, the fatty acids of the olive oils begin to solidify, adopting a whitish color and waxy appearance. This same phenomenon can be seen in cans that contain olive oil when they are in the refrigerator. Some customers of northern Europe have got in touch with us to explain if it was normal or not. (They tell us there is white stuff in olive oil)

Obviously these 'sediments' are not such, and they do not have any effect on the quality of the olive oil. They disappear simply when the temperature raises.