Because the impurities that cause rancidity have been removed, refined olive oil has a longer shelf life and is more resistant to heat damage. In high-heat applications such as frying, sautéing, or baking, refined olive oil shines.
Understanding Refined Olive Oil's Neutral Flavor and High-Heat Use
For home cooks, this makes it an ideal workhorse oil for tasks where you do not want the flavor of the olive to dominate the dish. In contrast, physical refining is a more gentle process that uses steam distillation to vaporize the unwanted compounds.
Unlike virgin or extra virgin oils, refined versions sacrifice the distinct aromas of the olive for consistency and functionality. This category encompasses olive oils that have undergone additional processing to remove impurities, color, and pronounced flavor.
Understanding Refined Olive Oil's Neutral Flavor Profile
Chemical refining, often referred to as alkali refining, involves the use of sodium carbonate or similar substances to neutralize the free fatty acids. The goal of the process is to strip away these unwanted elements.
More About What is refined olive oil
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