Therefore, this model of olive oil has some defect in tasting and its acidity must not exceed 2 degrees. They are usually made in the last weeks of harvesting, with a very ripe olive that has suffered adverse conditions, such as frost.

It is a type of Olive Oil ideal for use in frying processes or for the preparation of some sauces.

It is obtained when the Lampante Virgin Olive Oil is subjected to a refining process through very aggressive and drastic chemical and physical procedures in order to eliminate all unwanted components of acidity, smell and flavor.

The resulting liquid is a type of Olive Oil almost devoid of taste, smell and color, called Refined Olive Oil.

This pomace is transferred to the factories called pomace where, by means of processes, drying and extraction, a crude oil called pomace oil is obtained. This oil is not suitable for consumption and requires a refining process through chemical and physical procedures, to eliminate all unwanted components and convert it into refined pomace oil.

Refined Pomace Oil is an oil devoid of taste, smell and color. This oil, mixed with small percentages of virgin olive oil and strong flavors and aromas, is marketed under the name of Olive Pomace Oil. It must have a degree of acidity not higher than 1%.