Refined Olive Oil

About This Product

Refined olive oil is made from olive oil that cannot be sold as virgin, usually lampante grade with high free fatty acid or sensory defects, by neutralising, bleaching and deodorising it. It carries the INCI name Olea Europaea Fruit Oil and CAS number 8001-25-0. The process leaves a pale yellow oil with a mild, near-neutral flavour. Most oil sold simply as olive oil is refined oil blended with a proportion of virgin oil to restore flavour and colour. Olive oil is dominated by oleic acid, typically 55 to 83 percent of its fatty acids, with palmitic and linoleic acids making up most of the balance. That heavily monounsaturated profile is the source of its stability: with only one double bond per chain, the oil oxidises far more slowly than polyunsaturated soft oils such as sunflower or soybean. Refining removes the free fatty acids and polar compounds that lower smoke point, so refined grade fries more reliably than extra virgin, though it loses the polyphenols and aroma that define virgin oil. It is used in food manufacture for dressings, marinades, sauces, mayonnaise, canning and food-service frying blends, where a controlled and consistent flavour matters more than varietal character. In personal care it is used as an emollient in soaps, creams and massage products. Bio Green Oils and Fats supplies refined olive oil and blends to specification on free fatty acid, peroxide value, colour, odour and the proportion of virgin oil included.