Refined Olive Oil

Olive oil obtained by refining virgin olive oils, whose free acidity, expressed as oleic acid, cannot be more than 0.5 grams per 100 grams and whose other characteristics are in accordance with those established for the category. Refined olive oil is obtained from lampante olive oil (defective juice) and pomace (waste) produced by oil mills. For this, these by-products are transported in tanker trucks to the oil refineries, where they undergo

refining, and which consists of their transformation into edible oil through the application of various physical-chemical processes.

Oxidation stability, frying ability.

They basically consist of the addition of certain

chemical compounds (phosphoric acid, citric acid, sodium hydroxide, etc.), accompanied by heating and steam distillation processes, thus achieving the characteristics "desired by consumers", such as lower acidity, flavor mild odor, clean appearance, attractive color, oxidation stability and frying ability. This is how Refined Olive Oil is obtained, a product that maintains the chemical structure of olive oil but does not have any aroma or flavour.