{"id":154076,"date":"2021-11-03T13:29:01","date_gmt":"2021-11-03T07:59:01","guid":{"rendered":"https:\/\/www.www.bullfrag.com\/this-is-what-happens-with-90-of-the-olive-that-is-not-virgin-oil\/"},"modified":"2021-12-30T21:01:17","modified_gmt":"2021-12-30T15:31:17","slug":"this-is-what-happens-with-90-of-the-olive-that-is-not-virgin-oil","status":"publish","type":"post","link":"https:\/\/www.bullfrag.com\/this-is-what-happens-with-90-of-the-olive-that-is-not-virgin-oil\/","title":{"rendered":"this is what happens with 90% of the olive that is not “virgin” oil"},"content":{"rendered":"
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Although the percentages may vary depending on the season or varieties, on average, only 20% of the matter that is extracted from an olive is olive oil. Of this, being generous, 50% can be classified as “virgin” or “extra virgin” olive oil. The rest, known as “Lampante oil”<\/strong>It is not suitable for consumption and must be refined to be put on sale.<\/p>\n

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In total, therefore, of everything that an olive grove produces only 10% is “virgin” oil<\/strong>: the olive juice extracted, exclusively, with mechanical procedures and that complies with certain organoleptic and nutritional qualities. What happens to the remaining 90%? Where does it end up? <\/p>\n

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There is a extraction and refining industry<\/strong> that processes the vast majority of the olive that is not virgin oil, without which the olive sector would not be profitable or sustainable. An industry that, in recent years, seeks to get out of ostracism, promoting some products that, beyond virgin olive oil, may be attractive to a consumer who turned his back on them. <\/p>\n

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We all know the refined olive oils<\/strong>, “Intense” or “soft”, which is easy to find in any supermarket. These are oils made after refining lampante oil, in an industrial process that removes all the acidity, impurities, colors and undesirable odors present. Behind this, are mixed with virgin olive oil<\/strong> in different percentages (hence their level of intensity) and are put up for sale.<\/p>\n

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But there is a third oil that the olive industry has traditionally produced, which has better nutritional values \u200b\u200bthan refined oils, is the same or cheaper (with prices almost on a par with sunflower oil), and is the best option according to various studies scientists for applications such as frying. Its about olive pomace oil<\/strong>. And just over two decades ago it completely disappeared from supermarkets.<\/p>\n

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