Refined Olive Oil

A type of olive oil that has been highly processed in order to neutralize defects in the oil. Among the defects are a natural acidity higher than 3.3%, poor flavor, and an unpleasant odor. This "defective" virgin oil is known as Lampante Virgin Olive Oil and is not fit for human consumption without additional processing. The lampante virgin olive oil is treated with heat, filtration, and/or chemical processes to produce the refined oil.

Refined olive oil may be left as is, with no taste or color, or it may be blended with virgin olive oil to provide some flavor and aroma. When virgin olive oil is added, the refined oil can be sold as Olive Oil or Pure Olive Oil. Refined oil that is not altered after the refining process is used for commercial purposes, such as for packing sardines or smoked oysters. Refined oil has the same calories and health benefits as the better grades of olive oil, but it has no flavor; therefore, it is not the best choice for use as a salad oil or as a condiment. The acidity level of the oil cannot exceed 0.3% (before the addition of virgin or extra virgin oil) in order to be classified as refined oil.