Olive Oils that do not meet any of the quality criteria are considered “Azeite (Olive Oil) Lampante (name that has to do with its use for the lamps) that will be refined (neutralized with a base, bleached or whitened and deodorized). From refining results an Olive Oil with a free acidity, expressed as oleic acid, of not more than 0.3%.
The refined oil can not be, who knows why, marketed as such, and must be packed with one of the types of olive oils, except for lampante, and marketed under the name "Olive Oil - consisting of refined olive oil and Virgin Olive Oil” with acidity, expressed as oleic acid, of not more than 1.0%.
By refining, the ”Azeite Lampante” loses acidity and all defects, but also loses smell, taste, color and most of the important components such as polyphenols, natural antioxidants.
