Let’s give a close look at the world of extra virgin and other vegetable olive oils
EXTRA VIRGIN OLIVE OIL
It is a natural product, obtained only through machine or physical processes: olive millstone or milling steel machines pressing and then separation of the dried part of the olive (olive residues) from the water and oil by means of centrifugation.
It derives from the refinement of bad taste and bad sense of smell high acid oils. This industrial process reduces the acidity and deletes the organoleptic defects, producing colourless, flavourless and odourless. A small quantity of extra virgin olive oil is added to the refined oils.
OLIVE RESIDUES OIL
It is obtained by extracting the oily olive residues, which is the solid part of the olive, by using solvents; the refinement of the extracted oil is followed by a mixture of small quantities of inferior quality virgin oils.
Oilseed extraction by using solvents, just like the olive residues oil, and then industrial refinement.