In the production of refined olive oil, manufacturers often subject the oil to intense heat and chemical treatments. This classification indicates that the oil was produced without the use of chemical solvents, high heat, or aggressive refining techniques that strip away flavor and nutrients.
Unrefined Oil Health Benefits Bioavailable
In contrast, refined oils may involve the use of hexane or other solvents to extract the maximum amount of oil from the pomace, the leftover paste of olive skins and pits, which is not a method used for producing true extra virgin grades. While unrefined oil has a lower smoke point than refined alternatives, it is perfectly suitable for dressings, drizzling, and low-heat sautéing, preserving both health benefits and flavor.
Unrefined extra virgin olive oil is made using purely mechanical methods, such as pressing or centrifugation. While this makes the oil stable and suitable for high-heat cooking, it also removes many of the beneficial micronutrients and the distinct fruity character associated with high-quality olive oil.
Unrefined Oil Health Benefits Bioavailable
Nutritional Integrity and Stability From a nutritional standpoint, choosing an unrefined product ensures that you are consuming oil in its most bioavailable form. This process is designed to neutralize flaws in the oil, such as off-flavors or excessive acidity, and to create a clear, odorless product.
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