Japanese olive oil customers require the freshest current season oil in a clear state. This necessitates filtration, which is difficult for new season olive oil, which is typically unfiltered or left to settle naturally for months.
Intially bench filtration was performed using sheet test discs to determine the filtration grade required to achieve the stiulated clarity. This was conducted by BHF using a modified wine filtration apparatus and checking the turbidity of the filtrate compared with the unfiltered control. The customer eventually settled on Filtrox lenticulars for cost effectiveness.