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A type of olive oil that has been highly processed in order to neutralize defects in the oil. 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 olive 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. When virgin olive oil is added, the refined oil can be 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; therefore, it is not the best choice for use as a salad oil or as a condiment. The acidity level of the oil cannot exceed 0.3% (before the addition of virgin or extra virgin oil) in order to be classified as refined oil.
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Refined Olive Oil term - Related Content |
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| Flavorful, moist cornbread cake great as a snack or dessert with rosemary. |
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| This tangy dressing provides a spicy mustard overtone that enhances the flavors of salad greens and slaws combined with meats or a variety of vegetables. |
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| Sweet and flavorful, this dressing goes well on many different salad greens, slaws and fruit salads. |
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| Try this easy bread with feta and a slice of ripe tomato. Makes one 7" round loaf. |
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| A small variation on a simple bread. |
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Refined Olive Oil
Three types of olive oil are available as a result of refining processes:
Refined Olive Oil
Olive Oil
Olive Pomace Oil
Refined ... |
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| Marketing Methods | Quality Factors | Purchasing Tips | Read the Label
Olive oil has been a staple in the Mediterranean diet for centuries and has also become very ... |
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Miscellaneous Olive Oils
There are other olive oils available to the consumer that are sold as value added products, such as light oils and flavored oils. The ... |
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Virgin Olive Oil
Virgin olive oil grades are produced in the same manner as extra virgin grades. The oil is not refined or processed after pressing. The natural ... |
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Extra Virgin Olive Oil
Extra virgin olive oils are produced from the first pressing, which is performed within 24 to 72 hours of harvesting. Mechanical or hand ... |
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| A bottle that is typically formed in a manner, such as tall and narrow, for use in conveniently holding and dispensing olive oil. Decorative or plain in design, an Olive Oil ... |
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| A commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking. A device ... |
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| The oil produced from manual or machine pressing of the fruit (olives) from the olive tree. The flavor and color of the olive oil produced from the same variety of olive may vary ... |
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| The lowest grade of virgin olive oil: It is not fit for human consumption. It has a natural acidity above 3.3% and may also have an unpleasant taste and aroma. Lampante virgin ... |
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| A type of olive oil that is obtained from olives grown on an individual farm. The olives are usually harvested by hand and the oil is pressed and bottled on site. Single estate ... |
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