An oil derived from lampante olive oil, which requires treatment (refining) in order to remove certain defects (including acidity). These defects arise due to the presence of olives that present non-optimal conditions, rendering the oil unsuitable for consumption.
The free acidity content of refined olive oil, expressed in oleic acid, is not in excess of 0.3 g per 100 g.
Although refined olive oils are perfectly edible, they cannot be distributed ‘as is’ via the retail sector. They must instead be blended with virgin olive oils (varying quantities).
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