It is actually the initial cloudy juice of the olive drupes soon after crushing, separation and decanting and before final filtration.
Plant material from olive drupes is suspended in oil due to lack of the filtering step, along with microdroplets of vegetative and non-vegetative water in small amounts (0.1–0.3%) forming in a water-oil emulsion.
This complex interacts within the suspension/emulsion system and contributes to the formation and maintenance of the physicochemical properties of this oil.
[4] The main phenolics found in olive oil are secoiridoids, hydroxytyrosol, and tyrosol, along with caffeic, vanillic, p-coumaric, syringic and p-hydroxy benzoic acids, 3-hydroxyphenylethanol and 3,4-dihydroxyphenylethanol.
[5] Olive oil cloudiness resulting from sediments discussed in this article is different from the characteristic cloudiness of olive oil due to storage at low temperatures [REF].