REFINED OLIVE OIL

CAS number: 8001-25-0
EC Number: 232-277-0
INCI name: Olea Europaea Fruit Oil 
Botanical name: Olea Europea Sativa

DESCRIPTION:
Refined olive oil is treated with various processes after harvesting in order to change certain characteristics without making any alterations in the initial glyceridic structure. 
Refined olive oil usually has no taste or smell, and it will be light in color or even colorless.
Olive oils labeled "pure olive oil" or just "olive oil" are usually refined olive oils. 
Refined olive oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. 
Refined olive oil has a free acidity, expressed as oleic acid, of no more than 0.3 grams per 100 grams (0.3 percent) and its other characteristics correspond to those fixed for this category in the IOOC standards. 
Refined olive oil is often a bland oil that may be blended with stronger oils.
Refined olive oil is processed through the refining, deodorization, resin removal and bleaching processes. 
Refined olive oil is also marketed as frying oil in the market. 
Refined olive oil is not considered suitable for human health since the nutritional value is reduced and important modifications occur in the molecular level. 
The free acidity grade (oleic acid) is at most 0.3%.
Refined olive oil is the olive oil obtained from any grade of virgin olive oil by refining methods which do not lead to alterations in the initial glyceridic structure. 
The refining process removes colour, odour and flavour from the olive oil, and leaves behind a very pure form of olive oil that is tasteless, colourless and odourless and extremely low in free fatty acids.
Olive oil known as "Refined Oil" is obtained from refining virgin olive oil that has defects. 
Among the defects are a natural acidity higher than 3.3%, poor flavor, and an unpleasant odor. 
This "defective" virgin oil is known as "Lampante Virgin Olive Oil" and is not fit for human consumption without additional processing. 
The lampante virgin olive oil is treated with heat, filtration, and/or chemical processes to produce the refined oil.

Refined oil may be left as is, with no taste or color, or it may be blended with virgin olive oil to provide some flavor and aroma and sold as "Olive Oil" or "Pure Olive Oil".
Refined oil that is not altered after the refining process is used for commercial purposes such as for packing sardines or smoked oysters. 
Refined oil has the same calories and health benefits as the better grades of olive oil, but it has no flavor. 
The acidity level cannot exceed 0.3% (before the addition of virgin or extra virgin oil) in order to be classified as refined oil.
Refined Olive Oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure (basis glycerin-fatty acid structure).
Refined olive oils undergo a second production after pressing. 
The refining process will often include the presence of heat or chemicals. 
Some refined olive oils introduce other types of vegetable oils into the mix as well, resulting in an overall lower-quality oil.
Refined olive oil is a colorless, odorless and tasteless vegetable fat, and that only distinguishes itself from the rest of the vegetable oils in its high content in oleic acid, the sole nutritional advantage that remains in the product after refining. 
Under these conditions, the refined olive oil  can not be commercialized, since it would not be accepted by consumers. 
To make Refined olive oil consumable Refined olive oil must be mixed with a virgin or extra virgin olive oil to transmit something of color, flavor and aroma of the Virgin olive oils.
Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure.
Refined olive oil has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard. 
This designation may only be sold direct to the consumer if permitted in the country of retail sale.
Refined olive oil is an oil that treatened a refinement process. 
Refined oil has little or no aroma, flavor and color.
Refined olive oil is great for cooking and salad dressings.

Although Refined olive oil has the same fatty acid content as olive oils, refined or rectified oil is odourless, colourless and tasteless, with no beneficial substances such as polyphenols, and can be sold only in bulk.

Refined olive oil can be obtained by an industrial refining process that lowers its acidity to the set threshold of 0.3%, eliminates any oxidised substances and corrects the organoleptic defects of the oils it derives from.

Refined olive oil is obtained by refining of crude olive oil, obtained by cold expression or other suitable mechanical means from the ripe drupes of Olea europaea L.

Clear, colourless or greenish-yellow, transparent liquid. 
When cooled, Refined olive oil begins to become cloudy at about 10°C and becomes a butter-like mass at about 0°C.

Refined Olive Oil has extremely high smoke points and hence are suitable for all kinds of cooking, including deep frying.
Refined Olive Oil is also neutral in flavor and colour. 
Refined Olive Oil is superior to the Olive Pomace Oil, which is chemically extracted from

Refined Olive Oil is the oil refined from virgin olive oils using methods that do not change the fatty acid structure of the oil.
CAS number: 8001-25-0
EC Number: 232-277-0

Refined olive oil is made from lampante oil, which is very acidic. 
The oil is neutralized in a refining process. 
The process leaves basically no flavour or smell.
The International Olive Council gives this definition:
Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. 
Refined olive oil has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard.
More than half of the olive oil produced in the Mediterranean area falls into this category.
Over 50% of the oil produced in the Mediterranean area is of such poor quality that it must be refined to produce an edible product. 
Note that no solvents have been used to extract the oil, but it has been refined with the use of charcoal and other chemical and physical filters. 
An obsolete equivalent is “pure olive oil”. 
Refined oil is generally tasteless, odorless, and colorless.
Its sale is not allowed in some countries.
This designation may only be sold direct to the consumer if permitted in the country of retail sale.
Many countries deem it unfit for human consumption due to poor flavor, not due to safety concerns.

Refined Olive Oil is a light grade of olive oil, commonly used by food manufacturers and restaurant chefs. 
Refined Olive Oil is also commonly referred to as light or light tasting olive oil.  
Refined Olive Oil is ideal for baking and high heat cooking, or other applications that require an olive oil ingredient with very little taste and color.

Refined Olive Oil is Virgin Olive Oil that has been refined using a high heat process to create a mild light-tasting and more stable oil. 
The refining process also removes a number of the health benefits that Extra Virgin Olive Oil offers (though this is debated). 
Refining olive oil also provides a lower acidity level.
Refined Olive Oil is also known as Light Olive Oil or Extra Light Tasting Olive Oil on retail shelves.

Since there is little discernible taste, our refined olive oil is chosen by soap, cosmetics and candle manufacturers. 
Refined olive oil can also be used in food and pharmaceutical production.

CAS number: 8001-25-0
EC Number: 232-277-0

Among other requirements, Refined olive oil should have a free acidity, expressed as oleic acid, or not more than 0.3% and should have an acceptable odour and taste and be of a light yellow colour. 
Since the refining process, which can be physical or chemical, targets the removal of colour, odour and flavour from the fruit, a high quality refined olive oil will be nearly transparent, odourless and tasteless.
Refined olive oil is generally used for blending with virgin olive oils to make the product designated olive oil, and can only be sold directly to the consumer in a pure form if permitted in the country of retail sale. 
The retention of the glyceridic structure means that the fat structure of the olive oil (often considered as a primary health benefit) is retained, however the refining process removes antioxidants and polyphenols found in virgin olive oils.

The refined olive oil is the best choice when you want a higher smoke point and less flavor than Extra Virgin Olive Oil.

Pure olive oil, also known as Classic olive oil, contains 90% refined olive oil and 10% extra virgin olive oil. 
The smoke point of 425°F works well for roasting vegetables, soups and sauces. 
Olive oil has a mild olive oil flavor and very light golden color.
Light olive oil contains 100% Refined olive oil. 
It was refined following a three-step process: deodorizing, decoloring and neutralizing. 
Refined oils are subjected to chemical processes such as gum extraction (the application of mineral acids to aid in the removal of acidity from the oil), neutralisation (the addition of a strong alkali such as caustic soda to remove excess free fatty acids), decolourisation (filtering the oil and using clay or activated carbon to lighten the oil colour), deodorization (treating the oil with superheated steam under a vacuum to remove off-smells).
When this refined oil is blended with virgin oil, we obtain what it is classified by the Australian Standard as “Olive Oil, a blend of refined and virgin olive oils”.

CAS number: 8001-25-0
EC Number: 232-277-0

USES:
Refined olive oils are suited for deep frying because of the higher smoke point and milder flavour.
Refined Olive Oil is a great oil to add to your soap recipes because Refined olive oils makes the skin feel soft and moisturized. 
Refined Olive Oil is refined from defective virgin olives. 
These defects are eliminated after refining. 
Refined Olive Oil is high in oleic acid. 
Refined Olive Oil can be used to make soap, lotion, wax tarts and more.
Refined Olive Oil is good for skin cell regeneration. 
Olive Oil Refined is a very popular, all purpose carrier oil.
Olive Oil Refined is used by manufacturers (particularly as a conditioning agent in hair care products), aromatherapists, and massage therapists.
Olive Oil Refined is used extensively in cosmetic manufacturing to make soaps, ointments and cosmetics. 
Olive Oil, is obtained from the pressed fruit of the olive tree, which is mainly cultivated in Mediterranean countries, especially in Spain, Italy and Greece. 
Olive Oil Refined is loaded with natural fatty acids, minerals, vitamin E & A and antioxidants (polyphenols, and phytosterols), making it particularly beneficial for the skin. 
For this reason, Olive Oil Refined is also an ideal carrier oil for diluting essential oils.

With its characteristic fresh fruit-like aroma, Olive Oil Refined is a very popular oil used in cosmetics and personal care products, in particular, soaps and face wash’s. 
Olive Oil Refined is also commonly used in anti-aging skin care products. 
Olive Oil Refined is well suited for cosmetic use as the colour and aroma is lighter.
Due to its thickness, Olive Oil Refined is not particularly well suited for massage application, but is an excellent moisturiser. 
Because Olive Oil Refined is not as easily absorbed as other carrier oils, Olive Oil Refined is best to apply before bed to allow it to soak into the skin overnight
Olive Oil Refined is great for assisting with symptoms of eczema and psoriasis, softening and hydrating cracked heels, reducing stretch marks, and conditioning cuticles to grow longer, stronger nails.
As a hair and scalp treatment, Olive Oil Refined can be very beneficial and is said to have been used since ancient times.
Olive Oil Refined is highly nutritious and light enough to use for massaging.
CAS number: 8001-25-0
EC Number: 232-277-0

Cosmetics:
•    Use in sunscreen products
•    Use in skin oils and base oils
•    Use in skin care products as moisturizer
•    Use in hair care products for dry hair
Food:

•    Due to its high smoke point, Refined Olive Oil is suitable as frying oil at temperatures above 180°C, e.g. for frying, cooking or deep-frying
•    Use in kitchen as neutral oil with neutral taste
Pharmaceutics:
•    Use as auxiliary and carrier substance
•    Use in food supplements
•    Has an anti-inflammatory effect and is therefore often used in skin creams

Features & Benefits of  Refined olive oil :
•    Biodegradable
•    Emollient
•    Feel Modification/Enhancement
•    Gloss/Shine Enhancement
•    Lubricant
•    Natural Product
•    Plant Derived / Vegetal Based
•    Spreading Agent

There are multiple different refining processes that may be used on olive oil. 
Refined olive oil may use only one or up to all five, depending on what characteristics the manufacturer is trying to change. 
The five refinement processes for olive oil are:

Bleaching: The oil is heated to 212 degrees Fahrenheit, which removes pigment and lightens the color.
Degumming (aka water refining): The oil is treated with hot water, steam or water mixed with acid and then spun in a high-speed centrifuge, removing healthful polyphenols and gummy phospholipids.
Deodorization: Unpleasant tastes and aromas are removed by heating the oil until it reaches a temperature range of 300 degrees to 500 degrees Fahrenheit.
Neutralization:Color and free fatty acids are eliminated by treating the oil with caustic soda or lye.
Winterization: Solid matter such as waxes are removed from the oil by chilling it quickly until solidified and then filtering it.

For some other oils, refining is a positive because it improves the taste, color and consistency. However, in the case of olive oil, refining removes many of the characteristics associated with olive oil, including the delicious taste, rich color, healthy fats and good antioxidants. 
Refined olive oil tastes, smells and looks like many other oils, such as vegetable oil. 
While refined olive oil may be used as a substitute for these other oils in situations where you are looking for a neutral taste (for example, in certain baked goods), in many cases, Refined olive oil is more convenient and cost-effective to simply use a vegetable oil.

The olives are grown by cooperatives in conventional agriculture.
After the olive harvest, the fruits are taken to the oil mill and processed as soon as possible. 
During the pressing process two qualities are obtained; extra and lampante olive oil. 
The lampante oil is refined in a physical refining process to a clear and odourless high-quality olive oil raffinate.
Before the oil is brought to storage tanks, it passes through the strict controls of our internal laboratory. 
From refining to storage in steel tanks, the high-quality olive oil is protected from light and stored under nitrogen.

CAS number: 8001-25-0
EC Number: 232-277-0

Sustainability & responsibility of refined olive oil: 
After pressing the olive oil in the oil mill, energy is generated from the by-products. 
First the olive stones are separated from the pomace, which is not suitable for composting due to its high lignin content.
For this purpose, the main value, the heat capacity of the olive stone, is used by burning it for energy production. 
The remaining pomace is composted.

Refined olive oils are olive oils that have been refined by using agents such as acids, alkalis and heat to extract as much oil as possible from the olive pulp that remains after the first pressing. 
The result is a fattier and more acidic oil which lacks taste, aroma and natural antioxidants found in extra virgin olive oil.

Producers then need to add unrefined extra virgin or virgin olive oil to give refined olive oil some flavour, colour and aroma into the blend.
 Terms such as “pure” or “100% pure” or “Light” are made up terms used by large producers and supermarkets. 
If the label states “pure” or “100% pure” or “Light” then the olive oil is a refined oil lacking the taste, aroma and quality of extra virgin olive oil.

Refined Olive Oil has the lowest levels of free fatty acid content and is only suitable for cooking.
The refining method applied to one of the virgin olive oils to obtain Refined Olive Oil is meant to prevent altering the initial glyceridic structure of the virgin oil. 
Refined Olive Oil has a higher smoke point than some of the other olive oils and, blended with EVOO or VOO, produces Classic Olive Oil, also referred to as Pure Olive Oil.
CAS number: 8001-25-0
EC Number: 232-277-0

Properties of refined olive oil:
Smoke point : 210 °C (410 °F)
Refractive index: 1.4677–1.4705
Iodine value: 75–94
Acid value: maximum: 6.6%
Saponification value: 184–196
Peroxide value: 10 
Quality: highly refined, low acidity

Density: D20/4, 0.895-0.924
functional group: ester,oleic acid
shipped in: ambient
Purity of Refined Olive oil
Free of residue (B refined) or re-esterified oils.
Must meet all Codex Alimentarius standards.

APPEARANCE, FLAVOR & COLOR:    
Bland – White color oil. 
It shall be free of sediment and foreign material or additives. 
Clear and transparent with a gold to light green color. 
Clean flavor and odor, good olive oil taste.
Color requirements: Red = 1.2 Max,  Yellow = 12 Max
FREE FATTY ACID % :(m/m expressed as oleic acid): < 0.3 A.O.C.S. Ca5-40 A.O.C.S Cd8-53
ABSORPTION: In Ultra Violet at 270 nm: ≤ 1.25
Δ K: ≤ 0.16
MOISTURE AND VOLATILE MATTER:(% m/m): ≤ 0.10
INSOLUBLE IMPURITIES:  ≤ 0.05,
Physical Form: Light Yellow Liquid
Solubility: Insoluble in Water
TRACE METALS: (mg/kg)            
Iron:    ≤ 3.0    
Copper    : ≤ 0.1
WAX CONTENT: (mg/kg) ≤ 350
Heavy Metals (Lead (Pb), Aresnic (As): Maximum permissible content is 0.1 mg/kg
HALOGENATED SOLVENTS: Maximum content of each halogenated solvent 0.1 mg/kg 
Maximum content of all halogenated solvents 0.2 mg/kg

DESMETHYLSTEROL COMPOSITION: (% total sterols)                                  
Cholesterol: ≤ 0.5    
Brassicasterol:    ≤ 0.1    
Campesterol:    ≤ 4.0    
Delta – 7 Stigmastenol: ≤ 0.5    
Stigmasterol:    Less than Campesterol
Apparent beta-sitosterol:beta-sitosterol +delta-5-avenasterol +delta-5-23-stigmastadienol +clerosterol + sitostanol + delta 5-24-stigmastadienol: ≥ 93.0        
Total Sterols (mg/kg):    ≥ 1000        
SUM Erythrodiol + Uvaol %: ≤ 4.5
FATTY ACID COMPOSITION: (% m/m methyl esters) For All Grades:
Myristic Acid:    C14:0   ≤ 0.03
Palmitic Acid:  C16:07.50 – 20.00    
Palmitoleic Acid:    C16:10.30 – 3.50    
Heptadecanoic Acid:    C17:0≤ 0.30    
Heptadecenoic Acid:    C17:1≤ 0.30    
Stearic Acid:    C18:00.50 – 5.00    
Oleic Acid:    C18:155.00 – 83.00    
Linoleic Acid:    C18:23.50 – 21.00    
Linolenic Acid: C18:3≤ 1.00    
Arachidic Acid:    C20:0≤ 0.60    
Gadoleic Acid (eicosanoic):    C20:1≤ 0.40    
Behenic Acid:    C22:0≤ 0.20    
Lignoceric Acid:  C24:0≤ 0.20    
Trans Fatty Acid Content % C18:1T : ≤ 0.20    
Trans fatty Acid Content % C18:2 + C18:3: ≤ 0.30    
Maximum difference between actual and theoretical ECN 42 triacylglycerol content:    ≤ 0.3
Aspect At 20° C (68°f) After 24 hours:    Limpid
FRY TEST:    
Must remain free of any off odors or rancidity after heating to 177° C and cooling
SMOKE POINT:    320°F – 380°F
FLASH POINT:    437°F
FIRE POINT:    650°F
SPECIFIC GRAVITY: .909 TO .915 AT 25°F
SOLIDIFY POINT:  30°F – 50°F
STORAGE:
Short Term Storage:
Refinend Olive oil must be kept in air tight container, dark location,  cool room temperature.
Long Term Storage:
Removing air from storage container will delay oxidation and rancidity (may need to place in a smaller container). 
Refrigeration can extend shelf life.
CAS number: 8001-25-0
EC Number: 232-277-0

QUESTIONS AND ANSWERS ABOUT REFINED OLIVE OIL:

-Why is olive oil refined?
Some olive oil is simply not as good as the best grades. 
In fact, these inferior oils (virgin olive oils) may have an ugly flavor or odor that makes them unsaleable. 
Refining strips out these undesirable features.
Refined olive oil has no flavor or odor and is completely colorless. 
Refined olive oil also has practically none of the beneficial nutrients of EVOO, such as a high level of antioxidants 
Even worse, some oils come from waste or inedible products such as lampante olive oil. 
They can only be made suitable for human consumption by refining them a great deal.
Then the manufacturer makes it look and taste a little more like olive oil. 
That can be done by adding some virgin olive oil, or also by different species oil, such as sunflower or hazelnut.
Only then does Refined olive oil resemble a cooking oil that people might buy and use.
-What happens when olive oil is refined?
We will explain some of the steps in the refining process. 
Be warned that you may never want to use refined olive oil – the “pure” and “light” varieties – ever again after reading this.

-How it's made?
Refined Olive Oil (or Light Olive Oil) is Virgin Olive Oil that has been refined.  
This high-heat refining process removes much of the taste and color in the oil.  
The result is a more stable, mild-tasting oil with a higher heat resistance.  
Refined Olive Oil is also used in the making of Pure Olive Oil.

-Is Refined Olive Oil Good For Cooking?
As with the more premium “virgin” or “extra virgin” grades, olive oil has the same nutritional properties.
When compared with virgin oil and extra virgin oil, this oil has a hotter smoke point, and when cooking makes it a great choice.

-Is Refined Olive Oil Healthy?
Because of its high free fatty acids content, REFINED OLIVE OIL is banned for human consumption.
We can refer to all refined oils as Pure (white, light, and other oils), Light etc.
The nutritional value of REFINED OLIVE OIL is very little.

-Can You Cook With Refined Olive Oil?
When there is olive oil in a recipe as is often the case, you can use the extra-virgin or regular olive oil in place of extra-virgin.the way you wish, and it will mostly be based on your needs.
Baking and cooking are both possible with or without extra-virgin olive oil, but make sure to check their smoke points carefully.
-Can Refined Olive Oil Be Used For Frying?
Yes. The ancient Mediterranean culture emphasizes that olive oil has long been used to fry fish.
Other types of oil are unable to compete with olive oil’s ability to impart a taste to food when fried.
-Can You Eat Refined Olive Oil?
Olive oil is the oil of choice in the health food industry as an essential source of versatile and healthy fats and oils. 
If it’s extra virgin, it gives it extra credibility.In order to qualify for a “extra virgin” label, an olive oil is not refined and therefore of high quality, explains Howard.
-Is Refined Olive Oil Good For Frying?
Due to what happened to refined olive oil when they underwent chemical treatment and temperature modification, a lesser quality is what can be acquired during deep frying since extra virgin olive oil delivers all the flavor your heart desires.

-Is Refined Olive Oil Good For High Heat Cooking?
Extra virgin olive oil may not have the highest quality smoke point, but in terms of high-heat cooking, it is one of the best options because of its ability to resist oxidation and its low formation of carcinogenic substances.

-Is Refined Olive Oil Healthy For Frying?
Golden olive oil is considered one of the best frying oils by some, but it is not to everyone’s tastes.
In order to fry olive oil, the temperature needed to reach it should be higher.
Moreover, olive oil is enriched with oleic acid and minor compounds, which prevent it from cracking open after re-use.

CAS number: 8001-25-0
EC Number: 232-277-0

PRODUCTION METHOD OF REFINED OLIVE OIL:
REFINED OLIVE OIL initially are processed the same way as extra virgin – but they undergo additional processing to remove any chemical or sensory flaws that would otherwise make the oil unfit for sale.
High temperatures or chemicals are used in the process, and the REFINED OLIVE OIL is made odorless, colorless, and tasteless. 
REFINED OLIVE OIL It typically are blended with a small portion of Extra Virgin Olive Oil to provide some flavor, aroma and color.
Refining is a more intricate process using acids, alkalis, steam and other agents
Below is a closer look at the various steps involved in the refining process, depending on what elements the refiner wants to “clean out.”
Depending on what the manufacturer needs to do, say to rectify organoleptic defects (flavor, aroma, color) or reduce free fatty acids content, any or all of these processes might be used:
Water Degumming and/or Acid Degumming (with phosphoric acid) removes the gum, a type of fatty acid called phospholipids, which makes up a large proportion of all cell membranes. 
Healthful polyphenols are also removed by degumming.
Neutralization is necessary to remove free fatty acids by treating the oil with caustic soda (sodium hydroxide) that converts them insoluble soaps that are then separated by centrifugation.
Bleaching – The oil is heated to around 100°C (212°F) and mixed into a slurry with an acid-activated bleaching earth followed by filtration. 
That acid bleaching removes the pigments, metals and soaps that have formed.
Winterization (Dewaxing) – Waxes or saturated triacylglycerols (fatty acids) can cause the oil to be cloudy at normal storage temperature. 
This is unattractive to consumers. 
Therefore these compounds are removed to achieve a cosmetic improvement in appearance at room temperature or when refrigerated. 
The oil is chilled to make it into a solid and then filtered.

Deodorization by steam distillation is a severe process that removes volatile compounds that make up flavor and odor, amongst other features from neutralized bleached oil. 
It uses a stripping gas at high temperatures of up to 260°C (500°F) under tremendous pressure. 
Citric acid may be added to ensure stability during storage.

A final word on refined olive oil :
All refined foods have those health-giving benefits stripped out. 
That is why food nutritionists all over the world recommend against consuming them. 
Everything from refined white flour to refined olive oil is processed to within an inch of its life simply to create a product that we consumers will pay money for.