Refined olive oil is olive oil derived from virgin olive oils through refining methods that do not alter the oil's fundamental glyceridic structure.
Here's a breakdown:
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Origin: Refined olive oil starts as virgin olive oil. However, this virgin olive oil typically has defects (flavor, odor, acidity) that make it unsuitable for direct consumption.
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Refining Process: The refining process aims to remove these undesirable characteristics. It involves techniques like:
- Neutralization: Removing free fatty acids to reduce acidity.
- Deodorization: Eliminating unwanted odors and flavors.
- Decolorization: Removing pigments to improve appearance.
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Glyceridic Structure Preservation: The refining process must maintain the basic glyceridic structure of the oil. This means the refining techniques should not fundamentally change the oil's fatty acid composition.
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Flavor and Aroma: Refined olive oil is generally flavorless and odorless. This is a direct result of the deodorization process.
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Acidity: Refined olive oil must have a free acidity of not more than 0.3 grams per 100 grams (0.3%).
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Common Labeling: Often, refined olive oil is blended with virgin olive oil and sold as "Pure Olive Oil" or simply "Olive Oil."
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Uses: Due to its neutral flavor, refined olive oil is often used in cooking where a strong olive oil flavor is not desired, such as in baking or frying. It also has a higher smoke point compared to extra virgin olive oil, making it suitable for high-heat cooking.
In short, refined olive oil is a processed olive oil made from lower-quality virgin olive oils that have been treated to remove imperfections, resulting in a neutral-tasting and odorless oil suitable for various cooking applications.
