The blending process combines the neutral base of the refined component with a touch of virgin oil to impart a slight flavor, resulting in a product that is balanced between cost-efficiency and taste. Subsequently, deodorization takes place, where the oil is heated to high temperatures under a vacuum to strip away volatile compounds responsible for any remaining undesirable odors or tastes.
Understanding What Refining Means for Olive Oil
Following this step, the oil is washed with water to eliminate any residual alkali before moving to the next phase. Crude olive oil, often called lampante oil when it comes directly from the first press, contains impurities that make it unsuitable for consumption.
These include free fatty acids, which indicate poor quality or damaged fruit; moisture and vegetable matter from the pressing process; and suspended solids that cloud the liquid. If left untreated, these elements cause the oil to spoil quickly, develop rancidity, and possess a harsh, bitter taste that consumers find unpleasant.
Understanding the Meaning of Refining in Olive Oil
Many commercial olive oils labeled simply as "Olive Oil" are actually a blend of refined and virgin oil. Refined oil, on the other hand, starts as a lower-quality virgin oil or pomace oil and is stripped of these characteristics to create a clear, odorless product valued for its high smoke point and affordability.
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