Unfiltered olive oil (also known as cloudy olive oil, veiled olive oil, or olio nuovo) is an intermediate product of olive oil extraction. It is actually the initial cloudy juice of the olive drupes soon after crushing, separation and decanting and before final filtration. The oil is either filtered or stored in tanks to settle for weeks or months to allow sediments to be separated from the oil; this is known as racking. Once opened, unfiltered olive oil has a shorter life because the olive particles continue to ferment in the bottle.